Effects of HMW‐GSs at Glu‐B1 locus on starch–protein interaction and starch digestibility during thermomechanical processing of wheat dough.

Background: The composition of glutenin protein significantly affects protein–starch interactions and starch digestion characteristics in wheat dough matrices. To elucidate the effects of high molecular weight glutenin subunits at the Glu‐B1 locus on dough processing quality, the detailed structural changes of protein, starch, and their complexes were compared in Mixolab dough samples of two near isogenic lines 7 + 8 and 7 + 9. Results: The results showed that the degree of protein aggregation increased continuously during dough processing, as did the destruction and rearrangement of the gluten network. Compared to 7 + 8, the stronger and more stable protein network formed in 7 + 9 dough induced intensive interactions between protein and starch, primarily through hydrogen bonds and isomeric glycosidic bonds. In 7 + 9 dough, the more compact and extensive protein–starch network significantly inhibited starch gelatinization during dough pasting, while during the dough cooling stage [from C4 (82.8 °C) to C5 (52.8 °C)], more protein–starch complexes composed of monomeric proteins and short‐chain starch were generated, which remarkably inhibited starch retrogradation. All protein–starch interactions in the 7 + 9 dough improved the starch digestion resistance, as reflected by the high content of resistant starch. Conclusion: The more extensive and intensive protein–starch interactions in the 7 + 9 dough inhibited the gelatinization and enzymatic hydrolysis of starch, thereby producing more slowly digestible starch and resistant starch. These findings demonstrate the feasibility of optimizing the texture and digestibility of wheat‐based food products by regulating the behavior and interactions of proteins and starch during dough processing. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]