Interactions between gluten and water-unextractable arabinoxylan during the thermal treatment

Abstract

This study aimed to investigate the interactions between gluten and water-unextractable arabinoxylan (WUAX), which changed the conformation and aggregation of gluten during the thermal treatment. In this work, the interactions between water-unextractable arabinoxylan and wheat gluten during thermal treatment were extensively evaluated by different techniques. The results showed that the extra WUAX could impair the viscoelasticity as well as weaken the thermal properties of gluten. The fluorescence spectra revealed the extra WUAX changed the conformation of gluten molecules. Besides, chemical interaction measurement indicated that the extra WUAX prevented the formation of partial disulfide bonds and had a major effect on the hydrophobic interaction of gluten. In summary, these results indicated that WUAX disrupted the covalent crosslinking by affecting disulfide bonds between gluten proteins, and dominated the folding/unfolding process of gluten via the competition with gluten for water, resulting in the poor quality of whole wheat-based foods.