title: Interactions between soluble dietary fibers and wheat gluten in dough studied by confocal laser scanning microscopy.
abstract: Four soluble dietary fiber (SDF) fractions characterized by major components of AXs, relatively narrow molecular weight distribution, different substituted ratio, and structure-sensitive parameter (ρ) were prepared from wheat bran. The fractions were added to wheat dough to determine the interactions between the dough's network and the SDF fractions relative to their physicochemical characteristics. Furthermore, a comprehensive study focusing on the dough texture characteristic, tensile properties, thermodynamic stability, and the microstructure was conducted by performing texture profile analysis (TPA), differential scanning calorimetry (DSC), and confocal laser scanning microscopy (CLSM) experiments. Additionally, an estimation function of the interactions parameters between the dough's network and the SDF fractions related to the factor molecular weight and ρ of the SDFs was established. The results indicated that the SDF fractions exhibiting a medium molecular weight, and a higher substitution degree and di-substituted ratio, were the most suitable fortifier providing benefits to the dough's qualities. Furthermore, the research methodology might support the high potential of SDF fractions as fortifier for flour-based products.
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Ministry of Education, Tianjin 300457, China.
authors.forename: Qian
authors.initials: Q
authors.lastname: Li
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Ministry of Education, Tianjin 300457, China; Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, Tianjin 300457, China.
authors.forename: Rui
authors.initials: R
authors.lastname: Liu
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Ministry of Education, Tianjin 300457, China.
authors.forename: Tao
authors.initials: T
authors.lastname: Wu
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Ministry of Education, Tianjin 300457, China; Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, Tianjin 300457, China. Electronic address: zm0102@sina.com.
authors.forename: Min
authors.initials: M
authors.lastname: Zhang
mesh_terms: D002152:Calorimetry, Differential Scanning; D004043:Dietary Fiber / Q000032:analysis*; D005433:Flour / Q000032:analysis; D005983:Glutens / Q000032:analysis*; D018613:Microscopy, Confocal; D008970:Molecular Weight; D014908:Triticum / Q000737:chemistry
chemical_list: D004043:Dietary Fiber; D005983:Glutens
keywords: Arabinoxylans (PubChem CID: 6438923); Diffusion; Dough network; Estimation; Gluten (PubChem CID: 25221466); IgG (PubChem CID: 190955); Phosphate-Buffered Saline (PubChem CID: 24978514); Rhodamine B (PubChem CID: 6694); Serum albumin (PubChem CID: 16132389); Soluble dietary fiber; Tween 20 (PubChem CID: 443314); Wheat bran; d-Xylose (PubChem CID: 135191); l-Arabinose (PubChem CID: 439195)