Effect of Degree of Konjac Glucomannan Enzymatic Hydrolysis on the Physicochemical Characteristic of Gluten and Dough.

ABSTRACT: Influences of different enzymatic hydrolysis degrees of konjac glucomannan (KGM) with various addition proportions on the structural characteristic of gluten protein and dough properties were evaluated. Results revealed that addition of KGM decreases the free sulfhydryl and freezable water content of dough, and KGM with different enzymatic hydrolysis degrees had more beneficial effects on strengthening the gluten structure by the raised molecular weight of gluten proteins and the increased disulfide bonds and β-sheet content, especially KGM with 15 min enzymatic hydrolysis treatment (KGM II). Besides, microstructure observation and thermal analysis results illustrated that addition of KGM promotes gluten cross-linking and improves the thermal stability of the gluten network structure. Doug

SUBMITTER: Cui T 

PROVIDER: S-EPMC6647942 | biostudies-literature | 2019 Jun

REPOSITORIES: biostudies-literature