Abstract
The effects of different levels of wheat bran dietary fiber (WBDF) on the structure and aggregation behavior of glutenin and gliadin during heating were studied. With increasing temperature, the tanδ value increased from 0.23 to 0.51 in the WBDF-glutenin system (P < 0.05) and decreased from 1.31 to 0.31 in the WBDF-gliadin system (P < 0.05). In the WBDF-gliadin system, the amount of free –SH increased from 0.46 to 5.18 μmol/g with increasing WBDF levels and temperature (P < 0.05). WBDF was involved in the rearrangement of the molecular forces of glutenin and gliadin during heating. WBDF enhanced the hydrophobic interaction between glutenin and gliadin at 25 °C and 60 °C, and weakened this interaction at 95 °C and 130 °C. Overall, WBDF addition had a greater effect than temperature for the induction of significant structural changes in glutenin and gliadin. This study provides a more comprehensive theoretical basis for the quality improvement of high-fiber flour products.
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