Polymerization of wheat gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed bread.Food Chem. 2016 Jun 15; 201:275-83.FC
Polymerization of gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed bread (CSB) were investigated, providing a theoretical basis to improve and regulate the quality of CSB. Protein extractability and free sulfhydryl (SH) contents increased to some degree during the dough preparation stage, but significantly (P<0.05) decreased during steaming. Remarkable protein aggregates were observed in sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) patterns. The microstructure study of the gas cell and the protein network by confocal laser scanning microscopy (CLSM) further revealed the formation of a continuous and three-dimensional gluten network. The loss and recovery of GMP wet weight during dough processing were significant (P<0.05). Glutenin depolymerization negatively correlated with GMP wet weight and the contents of high molecular weight glutenin subunits (HMW-GS) and low molecular weight glutenin subunits (LMW-GS). Gluten polymerization led to a decrease in G' and G″ of GMP while gluten depolymerization induced a slight recovery in G' and G″ of GMP.