Abstract: In this paper, the effects of water-unextracted arabinoxylan (WUAX) and its enzymatic hydrolysates (EAX) on heat-induced aggregation of gluten protein were investigated by analyzing the particle size distribution, free sulfhydryl content, free amino group content, and surface hydrophobicity of gluten protein. The results showed that WUAX significantly decreased the average particle size of gluten, while EAX significantly increased the average particle size, which was more obvious at 60 ℃ and 95 ℃. Addition of WUAX and EAX significantly increased the content of free sulfhydryl groups in gluten protein, especially EAX. WUAX significantly increased the content of free amino groups, while EAX was the opposite. WUAX enhanced the surface hydrophobicity of gluten, while EAX decreased the surface hydrophobicity. In summary, WUAX destroyed the quality of gluten, while EAX could improve it. Therefore, WUAX (or bran) can be enzymatically treated to improve the quality of the dough during the development of whole-wheat products.
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