Abstract
This research aimed to investigate the effects of water-extractable arabinoxylan (WEAX) and water-unextractable arabinoxylan (WUAX) on the quality of you-tiao. In this work, the interactions between different amounts of AX and wheat gluten were extensively evaluated during frying treatment. The results showed that WEAX impaired the surface hydrophobicity of gluten and improved its solubility, while WUAX had the opposite effect. The fluorescence spectra revealed that WEAX and WUAX changed the conformation of gluten molecules. Besides, chemical interaction measurement indicated that WEAX and WUAX prevented the formation of partial disulfide bonds and inhibited the thermal aggregation of gluten proteins. In summary, the results indicated that WEAX partly improved the properties of you-tiao. Meanwhile, WUAX reduced the dough's oil content and specific volume, resulting in you-tiao with poor quality.
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