Structural characteristics variations of dough incorporated with long-chain inulin modified by phosphorylation

Abstract

In the study, long-chain inulin (FXL) was modified by phosphorylation (PFXL) to obtain new characteristics for improving the quality of dough. The secondary structure, disulfide bond content, surface hydrophobicity, and microstructure of gluten in dough, as well as the emulsification properties of gluten, were investigated. The results showed that the PFXL could affect the gluten structure through hydrogen bonding interactions and hydrophobic interactions, thus increasing the contents of β-sheets structure, α-helices structure and the disulfide bond, and decreasing the surface hydrophobicity of the dough. And the emulsification activity and stability of gluten were also improved. A more stable and ordered gluten network structure was promoted to form mainly through a liquid lamellar film formed by PFXL. Generally, the phosphorylation modification for FXL is an effective alternative to increasing the additive amount of dietary fiber in the dough and improving its quality.