amylose content

dough

wheat gluten

In order to explore the interaction between gliadin/glutenin (gli/glu) and starch granules, rheological, microscopic and molecular structural properties of gluten-starch dough with varied gli/glu ratios during mixing was investigated. The effect of gli/glu ratio on dough elasticity (G′) and strength (extension resistance) depended on the mixing state. The increase in gliadin ratio could weaken the dough strength at optimum-mixing stage while enhance it at under and over-mixing stages. At optimum stage, increasing gliadin could embed in and reduce the intermolecular attraction of glutenins, leading to lower stability (higher z values) of dough. At under and over-mixing stages, increasing gliadin could promote the formation of a temporary gli/glu-starch physical network structure, leading to higher stability (lower z values). Polymerization or depolymerization of glutenin macropolymer (GMP) depended on both the gli/glu ratio and mixing time, which could be correlated to the changes in rheological behaviors. The cohesiveness of glutenin caused large clumps in dough with high glutenin content, while the increase in gliadin ratio was favor for the dispersion of glutenin, promoting the formation of gluten network. Covalent and hydrogen bonds were the main interactions for high glutenin content dough, while hydrophobic and hydrogen interaction became predominate with increasing gliadin ratio. • Gliadin could stabilize glutenin network at under and over-developed dough stage. • Gliadin can improve extension resistance during dough mixing. • Molecular force of gliadin/glutenin-starch dough was: hydrophobic > hydrogen bond > covalent bond > ionic bond. • A model describing the interaction between gliadin/glutenin and starch was proposed.

Interaction between gliadin/glutenin and starch granules in dough during mixing