Effects of xanthan gum and hydroxypropyl methylcellulose on the structure and physicochemical properties of triticale gluten during fermentation.

The effects of 1 % xanthan gum (XG) and hydroxypropyl methylcellulose (HPMC) on the physicochemical and structural properties of triticale gluten (TG) during fermentation were investigated. Rheological analysis revealed that the addition of XG or HPMC decreased G' and G″ values, while increasing tanδ and recovery strain of triticale gluten during fermentation. Thermal gravimetric analysis demonstrated that triticale gluten added with XG after fermentation exhibited the highest residual mass, showing a 9.3 % increase compared to TG. Microscopic observations indicated that the addition of XG or HPMC during fermentation resulted in a more continuous and compact network structure of triticale gluten. Analysis of secondary structure, disulfide bond formation, and macromer content revealed that 1 % XG significantly enhanced the formation of interchain disulfide bonds (1.9 μmol/g), elevated the β-folding ratio (43.58 %), and increased the gluten-macromer content (2.2 %) during fermentation. Surface hydrophobicity and electrophoresis analyses suggested that the interaction between hydrocolloids and gluten enhanced the exposure of hydrophobic groups of gluten. This study offers insights into the potential applications of XG and HPMC in fermented triticale products.