Recently, the agricultural processing research team of School of food science and technology of Nanjing Agricultural University published the latest issue of Journal of agricultural and Food Chemistry (2020, volume 68, issue 13, PP 4005-4016) published a cover paper entitled "water extractable arabinoxylan induced changes in the formation and polymerization behavior of gluten upon thermal treatment" (front cover). Wang Pei, a young teacher, is the first author, Professor Gu Zhenxin is the corresponding author, and Nanjing Agricultural University is the first signing unit. The research work was supported by the National Natural Science Foundation of China, the key R & D plan of Jiangsu Province and the young scientific and technological talents' trust project of Jiangsu Association for science and technology.
Wheat is the second largest food crop in China, about 90% of the total output is used for flour production, and about half of the residents mainly eat flour products. Due to the increasingly refined grain processing in China, the lack of nutrients represented by dietary fiber is serious while satisfying the taste of consumers. As the main by-product of wheat processing, bran is an ideal source of dietary fiber, which has the advantages of high safety and low cost. In this study, the molecular interaction between water-soluble arabinoxylan, an important component of wheat bran dietary fiber, and gluten was reported. The mechanism of water-soluble arabinoxylan regulating gluten quality was revealed from the aggregation of gluten components, gluten and gliadin. The research results will help to develop the dietary fiber of wheat bran, improve the nutritional value and economic value of wheat bran, and promote the development of functional pasta industry.
Original website: https://pubs.acs.org/doi/10.1021/acs.jafc.9b081