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Cited by 179Food composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems

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Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing

Zhou, Yun, Zhao, Dan, Foster, Tim J., Liu, Yixin, Wang, Yu, Nirasawa, Satoru, Tatsumi, Eizo, Cheng, Yongqiang·2014·Food Chemistry
DOI 10.1016/j.foodchem.2013.07.088
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Abstract

Effects of konjac glucomannan (KGM) on the changes in gluten upon dough mixing were investigated in this study. Wheat flour was blended with KGM and processed into dough. Farinographic analysis showed that KGM caused a significant increase in water absorption and dough development time to reach maximum consistency. Comparison of electrophoretic protein profile from control dough and KGM-dough revealed that protein fractions were similar in molecular size distribution, but the lability of glutenin aggregates slightly differed. Addition of KGM to gluten induced negative effects on exchange between sulfhydryl groups and disulphide bonds. Fourier transform-Raman spectroscopy indicated that secondary structure of gluten proteins was differentially modified related with water absorption of flours before dough formation. This study reveals that when KGM is added to the dough, conformational behaviours of gluten proteins are changed and the hydroxyl groups of KGM might be involved in the interaction by forming strong intermolecular hydrogen bonding system.

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Metadata

Authors
Zhou, Y., Zhao, D., Foster, T. J., Liu, Y., Wang, Y., Nirasawa, S., Tatsumi, E., & Cheng, Y.
Affiliations
  • China Agricultural University (CN)
  • University of Nottingham (GB)
  • Japan International Research Center for Agricultural Sciences (JP)
Corresponding author
Cheng, Yongqiang
ORCID
Venue
Food Chemistry
Publisher
Elsevier BV
Published
2014-01
Volume
143
Pages
163-169
ISSN
0308-8146 (ISSN-L)
DOI
10.1016/j.foodchem.2013.07.088
OpenAlex
W2056404369
Cited by
179
References
0
Citations by year
2026: 9 · 2025: 33 · 2024: 19 · 2023: 19 · 2022: 25 · 2021: 16 · 2020: 15 · 2019: 16 · 2018: 7 · 2017: 12 · 2016: 3 · 2015: 2 · 2014: 2
FWCI
2.44
Type
journal article
Language
en
Update notices
erratum (2014-05-01)
Open access
closed
Licence
Locations
  • Food Chemistry (publishedVersion)
  • PubMed (publishedVersion)
Funders
  • National Key-technologies R&D Project (2012BAD37B05)
  • Program for New Century Excellent Talents in University (NETC-10-0776)
  • Beijing Municipal Talent Training Program (2011D009007000001)
Topics
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
Keywords
konjac glucomannan, thiol-disulfide exchange, dough mixing, wheat flour, protein secondary structure, water absorption, dough development time, hydrogen bonding, farinographic properties
MeSH terms
Bread, Food Handling, Glutens, Mannans, Sulfhydryl Compounds, Viscosity, Triticum, Protein Structure, Secondary

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CoChat. (2026). Citation check: Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing. https://app.cochat.ai/papers/10.1016/j.foodchem.2013.07.088
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Zhou, Y., Zhao, D., Foster, T. J., Liu, Y., Wang, Y., Nirasawa, S., Tatsumi, E., & Cheng, Y. (2014). Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing. Food Chemistry. https://doi.org/10.1016/j.foodchem.2013.07.088