Selenium-enriched yeast, a selenium supplement, improves the rheological properties and processability of dough: From the view of yeast metabolism and gluten alteration.
Food Chem
; 458: 140256, 2024 Nov 15.
Article
em En
| MEDLINE
| ID: mdl-38959802
ABSTRACT
This study investigated the effect mechanism of selenium (Se)-enriched yeast on the rheological properties of dough from the perspective of yeast metabolism and gluten alteration. As the yeast Se content increased, the gas production rate of Se-enriched yeast slowed down, and dough viscoelasticity decreased. The maximum creep of Se-enriched dough increased by 29%, while the final creep increased by 54%, resulting in a softer dough. Non-targeted metabolomics analyses showed that Se inhibited yeast energy metabolism and promoted the synthesis of stress-resistance related components. Glutathione, glycerol, and linoleic acid contributed to the rheological property changes of the dough. The fractions and molecular weight distribution of protein demonstrated that the increase in yeast Se content resulted in the depolymerization of gluten. The intermolecular interactions, fluorescence spectrum and disulfide bond analysis showed that the disruption of intermolecular disulfide bond induced by Se-enriched yeast metabolites played an important role in the depolymerization of gluten.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Reologia
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Saccharomyces cerevisiae
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Selênio
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Pão
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Glutens
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2024
Tipo de documento:
Article
País de afiliação:
China
País de publicação:
ENGLAND
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ESCOCIA
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GB
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GREAT BRITAIN
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INGLATERRA
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REINO UNIDO
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SCOTLAND
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UK
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UNITED KINGDOM