title: Serish inulin and wheat biopolymers interactions in model systems as a basis for understanding the impact of inulin on bread properties: a FTIR investigation.
abstract: In this study the interactions between Serish root inulin and the main biopolymer types of wheat flour namely gluten, starch and phospholipid, were investigated in different model systems using Fourier transform infrared (FTIR) spectroscopy to unravel the underlying physical mechanism by which inulin impacts dough and bread properties. Interactions of inulin with starch and phospholipid were not considerable compared to gluten, but it was also clear that the modes of these interactions varied with the type and the amount of additives used in model formulation. This study revealed that when inulin is added to gluten, water redistribution promotes partial dehydration of gluten and collapse of β-spirals into intermolecular β-sheet structures; this trans-conformations might be due to physical reasons are believed to further impact the poor quality of bread containing added inulin. Upon performing Gaussian-Lorenzian curve fitting, it was observed that by adding of inulin to model systems, the relative contribution of characteristic peaks of β-turn and intramolecular β-sheet was progressively decreased whereas intermolecular β-sheet and α-helix contents were increased.
authors.affiliation: Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, P.O. Box 41635-1314, Iran.
authors.forename: Amir
authors.initials: A
authors.lastname: Pourfarzad
authors.affiliation: Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
authors.forename: Mohammad B
authors.initials: MB
authors.lastname: Habibi Najafi
authors.affiliation: Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
authors.forename: Mohammad H
authors.initials: MH
authors.lastname: Haddad Khodaparast
authors.affiliation: Pharmaceutical Research Center, Department of Medicinal Chemistry, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran.
authors.forename: Mohammad Hassanzadeh
authors.initials: MH
authors.lastname: Khayyat
keywords: Fourier-transform infrared spectroscopy; Gluten secondary structure; Serish root inulin; Wheat flour component interactions