What is it about?

This study investigates the particle size distribution and structural changes in the gluten system with and without starch induced by adding wheat bran dietary fiber (WBDF). The results show that adding WBDF tends to disturb the particle size distribution of gluten considerably and causes changes in the hydrophobic group microenvironment. The presence of starch can reduce the destructive effects of gluten by forming a more open but solid gluten matrix, which led to larger-sized particles. Moreover, the glutenstarch system exhibited a significantly higher surface hydrophobicity value of 3694.4 but a lower fluorescence intensity possibly due to the quenching effect. Both systems had similar zeta potentials ranging from 17.4 to 18.4 mV, suggesting little impact of WBDF and starch on gluten electrostatic interactions. There results indicate that the changes in the gluten protein are determined not only by the amount of WBDF but also by the cooperation of starch.

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Why is it important?

Accordingly, more specific effects of WBDF on the gluten network should be studied to better guide the production of fiber-enriched flour products. Some studies have focused on the properties and structural changes of wheat bran fortified dough and gluten; however, few studies focused on WBDF (mainly IDF) preparations. Whether starch affects the interactions betw een gluten and WBDF is less known.


These results will facilitate an understanding of the relationship among wheat gluten, wheat starch, and WBDF. However, this study failed to show the effects of WBDF on an actual flour system. Thus, more studies should be conducted to further elaborate the interactions between WBDF and flour components.

Sen Ma
Henan University of Technology

Read the Original

This page is a summary of: Influence of Wheat Starch on the Structural Changes and Size Distribution of Gluten Induced by Adding Wheat Bran Dietary Fiber, Starch - Stärke, May 2018, Wiley, DOI: 10.1002/star.201700302.
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