Effect of Degree of Konjac Glucomannan
Enzymatic Hydrolysis on the Physicochemical Characteristic of Gluten
and Dough
Posted on 2019-06-03 - 11:07
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. Dough possessed better elasticity, as well as tensile and
texture properties with the addition of KGM than the control sample.
And the KGM with 15 min enzymatic hydrolysis showed the most positive
effect on dough quality than others, and 2.0% addition proportion
is the most acceptable.
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Cui, Tingting; Wu, Tao; Liu, Rui; Sui, Wenjie; Wang, Shuai; Zhang, Min (2019). Effect of Degree of Konjac Glucomannan
Enzymatic Hydrolysis on the Physicochemical Characteristic of Gluten
and Dough. ACS Publications. Collection. https://doi.org/10.1021/acsomega.9b00061