Effect of high-molecular weight dextran-enriched sourdough fermented using Leuconostoc mesenteroides ATCC 8293 on bread quality and gluten  

作　　者：Qing Bi Tingting Hong Xing Mei Xueming Xu Dan Xu 

机构地区：[1]State Key Laboratory of Food Science and Resources,Jiangnan University,1800 Lihu Road,Wuxi,214122,PR China [2]School of Food Science and Technology,Jiangnan University,1800 Lihu Road,Wuxi,214122,PR China [3]Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,Jiangnan University,1800 Lihu Road,Wuxi,214122,PR China [4]Licheng Detection&Certification Group Co.,Ltd.,Zhongshan,528436,PR China

出　　处：《Food Bioscience》2023年第3期2663-2670,共8页食品生物科学（英文）

基　　金：supported by the National Key R&D Program of China(2022YFF1100503;2022YFD2100301/2022YFD2100303);the Na-tional Natural Science Foundation of China(No.32001617);the fund of Cultivation Project of Double First-Class Disciplines of Food Science and Engineering,Beijing Technology&Business University(No.19008022213);the Fundamental Research Funds for the Central Uni-versities(No.JUSRP123052);the Research Program of State Key Lab-oratory of Food Science and Resources,Jiangnan University(No.SKLFZZB-202309).

摘　　要：This study aimed to prepare high-molecular-weight(HMw)dextran-enriched sourdough(HMw-DT-SD)using Leuconostoc mesenteroides ATCC 8293 and to evaluate its effect on the quality of bread.The results demonstrated that HMw-DT-SD improved the bread quality by increasing the bread volume from 3.86 cm^(3)/g to 5.04 cm^(3)/g;the bread staling rate decreased by 49.02%compared with that in control.The relationship between bread quality and dough gluten was further investigated.The acidity during bread making greatly influenced the effect of dextran on gluten.The HMw-DT-SD hindered the gluten depolymerization under acidic conditions(pH=3.6)and had a low free thiol content.In addition,the lower content of antiparallelβ-sheets in the bread dough might contribute to the depolymerization of macromolecular gluten(pH>4.4),thus improving the bread volume and texture.The HMw-DT-SD increased the content ofβ-turn structures in bread,suggesting gluten of lower resis-tance to extension.

关 键 词：Bread GLUTEN High-molecular-weight dextran Leuconostoc mesenteroides SOURDOUGH 

分 类 号：TS21[轻工技术与工程—粮食、油脂及植物蛋白工程]