Effect of wheat bran dietary fiber on structural properties and hydrolysis behavior of gluten after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae

Zhen Wang; Sen Ma; Sen Ma; Sen Ma; Li Li; Li Li; Jihong Huang; Jihong Huang; Jihong Huang

doi:10.3389/fnut.2022.982878

Frontiers in Nutrition (Sep 2022)

Effect of wheat bran dietary fiber on structural properties and hydrolysis behavior of gluten after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae

Zhen Wang,
Sen Ma,
Sen Ma,
Sen Ma,
Li Li,
Li Li,
Jihong Huang,
Jihong Huang,
Jihong Huang

Affiliations

Zhen Wang: State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng, China
Sen Ma: State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng, China
Sen Ma: College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
Sen Ma: School of Food and Pharmacy, Xuchang University, Xuchang, China
Li Li: State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng, China
Li Li: College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
Jihong Huang: State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng, China
Jihong Huang: College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
Jihong Huang: School of Food and Pharmacy, Xuchang University, Xuchang, China

DOI: https://doi.org/10.3389/fnut.2022.982878
Journal volume & issue: Vol. 9

Abstract

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The effect of synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae on the structural properties and aggregation behavior of gluten containing different wheat bran dietary fiber (WBDF) levels (0, 3, 6, 9, and 12%) was investigated. The results showed that WBDF addition affected the aggregation behavior of gluten at the molecular level, while WBDF significantly induced depolymerization behaviors in large aggregated gluten proteins (Molecular weight > 130 kDa) under reducing conditions (p < 0.05). In terms of secondary structure, WBDF significantly reduced glutamine side chain levels and reduced antiparallel β-sheet structures from 28.57 to 24.53% (p < 0.05). In addition, WBDF thermal properties and its water holding capacity were the main factors causing changes in thermal properties in the overall gluten system. This study provides new data for the improved production of sourdough whole grain and/or high fiber flour products.

Published in Frontiers in Nutrition

ISSN: 2296-861X (Online)
Publisher: Frontiers Media S.A.
Country of publisher: Switzerland
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.frontiersin.org/journals/nutrition/

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