Bioactive Carbohydrates and Dietary Fibre 17 (2019) 100175

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Bioactive Carbohydrates and Dietary Fibre

journal homepage: www.elsevier.com/locate/bcdf

The effect of sodium stearoyl lactylate on structural changes of wheat gluten T

in a model system fortified with inulin: Investigation with Fourier transform
infrared spectroscopy
Amir Pourfarzada, , Zahra Ahmadianb, Mohammad Hossein Tavassoli-Kafranic
⁎

a
Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
b
Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
c
Lipid Chemistry Group, Department of Agricultural, Food, and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada

ARTICLE INFO ABSTRACT

Keywords: Inulin production and application is widely growing throughout the world because it is a functional and pre-
Gluten biotic compound and an appropriate substitute for lipid and sugar. In this study the secondary structures and
FTIR changes of model systems containing gluten and inulin were investigated using Fourier transform infrared (FTIR)
Secondary structure spectroscopy. The effect of Sodium Stearoyl Lactylate (SSL) was also investigated in order to cover the un-
Serish
desirable properties of inulin on the properties of the dough, bread quality and shelf life. Curve fitting methods
were used on the initial range of models and in the range of 1600–1700 cm−1 (amide bands I) to analyze the
secondary structures of the models. Upon performing Gaussian–Lorenzian curve fitting, it was observed that by
adding of 0.8% SSL to model systems, the relative contribution of α-helix and intermolecular β-sheet peaks was
minimized while the content of β-turn and intramolecular β-sheet was maximized.

1. Introduction of inulin and related raw materials (Roberfroid, 2005).

Following nutritional advances, a wide range of foods include or
will be, functional foods, which, improve health and reduce the in-
cidence of diseases due to the presence of effective components on the
body's activities. Nowadays consumers are worried about their health
and tend to buy foods that in addition to good taste, are low in calories
and low in fat, and are beneficial for health. Cardiovascular diseases,
cancer, high cholesterol, high weight, osteoporosis, and diabetes are the
common diseases of today. Inulin is a functional product that can satisfy
the needs of the food industry to produce healthy foods. Accordingly, it
is thought that the use of prebiotic components such as inulin can be
important in preventing these diseases (Roberfroid, 2005). Scientists
have introduced inulin in an indigestible oligosaccharide group, and
AOAC has also introduced inulin as a food products-soluble dietary
fiber components. Various studies have shown that a diet containing β
(2-1) fructans (such as inulin) stimulates the growth of Bifidobacterium
and Lactobacilli and selectively prevent the growth of pathogenic or-
ganisms. In addition, inulin is a soluble and fermentable fiber that helps
improve intestine function by improving regularity, increasing the
frequency of excretion and volume of excretion (Gibson, Beatty, Wang,
& Cummings, 1995). The recent issue implies an upward trend in prices
Eremurus spectabilis belongs to the Liliaceae family. Its geographic
distribution is mainly in South Asia from Turkey and Palestine to
Central Asia, including the countries of Turkey, Palestine, Lebanon,
Syria, Iraq, West Pakistan, Afghanistan, Iran, and the Caucasus. The
Eremurus is one of the plants that has been used for industrial and food
use since ancient times (Rubin, 2002). Its roots and tubers are rich in
carbohydrates, among which sugars are more abundant. In total, the
amount of sugar that is obtained varies from 14% to 22%. The extracts
from the tubers contain cellulose, but the extract and the remainder
lack starch. Thick syrup is converted to a solid and brittle material that
is extremely moisture absorbent and sticky, by adding alcohol and
drying in moderate heat. In the extract of this plant, there is a small
amount of reduced sugar (Levulose), cellulose, extracts, albuminoidal
materials, ash, and minerals, but the main ingredient is inulin. Powder
of Eremurus contains 60% inulin, 20% levulose, and 20% water, ash,
and minerals (Hajebi, 1974; Rubin, 2002). Regarding the nutritional
importance of inulin, its increasing production and application, and the
presence of various inulin-rich plants in a wide range of countries,
unfortunately, due to the high cost of purchasing and importing this
substance in the food industry, it remains unclear in domestic industry.
Therefore, the possibility of extraction and optimization of inulin from

⁎
Corresponding author.
E-mail address: amir.pourfarzad@guilan.ac.ir (A. Pourfarzad).

https://doi.org/10.1016/j.bcdf.2018.12.001
Received 24 May 2018; Received in revised form 30 November 2018; Accepted 14 December 2018
2212-6198/ © 2018 Elsevier Ltd. All rights reserved.
A. Pourfarzad, et al.
Eremurus root is considered as a step towards the introduction of new
and native sources, as well as self-sufficiency and no need for imports of
this product.
Infrared spectroscopy over the past 10–15 years has evolved with
the overall improvement and revolutionary changes in the components
of the spectrometer, the available equipment, and the emergence of fast
and powerful computers. The use of this method in biological appli-
cations, especially in determining the characteristics of proteins, has
had unprecedented increase. The basis of this study in the use of in-
frared spectroscopy is that the effect of infrared proteins is unique, in
other words, for spectroscopists, it is considered as a fingerprint in
terms of composition and structure. Duplicate structural units of pro-
teins are peptide groups that are divided into 9 infrared groups in-
cluding A, B, and I-II. Amide Ι (1600–1700 cm−1) and ΙΙ
(1500–1600 cm−1) are two major groups of infrared spectra of proteins
that are commonly used to determine their structural properties. Amide
region I (1600–1700 cm−1) is related to stretching vibrations C˭O and
is directly related to the peptide spine of the protein molecule. The
amide region II (1500–1600 cm−1) shows the C-N stretch, which is
strongly related to the N-H flexural band and is susceptible to protein
structure changes. The amide region of ΙΙΙ (1200–1350 cm−1) is related
to the N-H flexural band (40–60%) and is dependent on the stretching
band of C-N (18–40%) and also includes vibrational changes of C–N and
N–H (Cai & Singh, 1999; Shuowei & Singh, 2004; Susi, 1969).
A food is made up of a molecular mixture of biopolymers. Gluten as
one of the major biopolymers in wheat flour plays a fundamental role in
the structure, rheology, and other physical properties of the bread as
well as its taste and its sensory aspects. It has been shown that the
properties of bread vary with it. In addition, the functional properties of
the bread reflect the physicochemical properties of each of the mac-
romolecules and the network including all of them. Therefore, the in-
teraction between macromolecules is involved in the diversity of bread
structures (Tolstoguzov, 1996). The mechanical energy involved during
the mixing of the dough causes structural changes such as breaking and
forming covalent and non-covalent bonds, such as hydrophobic and
hydrogen bonding in wheat proteins (Aït Kaddour, Barron, Robert, &
Cuq, 2008). In the baking process, the heat and mass transfer occur,
which heat causes structural changes or denaturation of proteins. In
addition, due to the increase of sulfide and di-sulfide exchange reac-
tions between gluten polymers, transverse bonds are formed and
polymerization is obtained (Falcão-Rodrigues, Moldão-Martins, &
Beirão-Da-Costa, 2005; Lagrain, Brijs, Veraverbeke, & Delcour, 2005;
Tiwari et al., 2011). Due to the importance of interactions between
biopolymers in analyzing their content systems, several studies have
been conducted on the interactions between different biopolymers such
as phospholipid and wheat gluten (Mohamed, Harry-O′kuru, Gordon, &
Palmquist, 2009), gliadin and dextrin (Secundo & Guerrieri, 2005),
water and protein (Haque et al., 2010) and Carrageenan and flour
components (León et al., 2000). Also, the interaction between inulin
and other compounds such as phosphatidylcholine (Panchev, Delchev,
Kovacheva, & Slavov, 2011) and lipids (Vereyken, Albert Van Kuik,
Evers, Rijken, & De Kruijff, 2003) has also been studied.
One of the ways to improve the health of the food and reduce the
food health threats in the community, enrichment of these products
such as enrichment of bakery products with inulin. In this way, the
health of the traditional bread of the country can also be increased.
Various researchers have examined the effect of inulin on the rheolo-
gical properties of dough, the qualitative and sensory properties of
bakery products. As mentioned in various sources, inulin, despite the
nutritional effects and benefits, also has undesirable effects on bread
quality and shelf life (Brasil et al., 2011; Filipović, Filipović, & Filipović,
2010; Hager et al., 2011). In none of the studies, due to the mechanism
of interactions between inulin and biopolymers of the enriched system
especially bread, the improvers have been provided for the quality and
shelf-life of it.
Therefore, in this study, using infrared spectroscopy as a quick and
2
Bioactive Carbohydrates and Dietary Fibre 17 (2019) 100175
accurate method, secondary structures and gluten changes were eval-
uated by determining the absorption bands of specific functional groups
of this biopolymer. This assessment will help us better interpret the
behaviour of the inulin content system. Also, in order to cover the
undesirable properties of inulin on the properties of the dough, quality,
and shelf-life of the bread, the effect of sodium stearoyl lactylate in-
teraction on the model of the gluten-inulin-based model was in-
vestigated.
2. Materials and methods
2.1. Materials
Root powder flour of Eremurus, a product of Khorasan province was
prepared from a grocery shop. For this purpose, the powder needed for
testing was prepared simultaneously, the particle size was adjusted by
using a mesh of 50 micrometres and kept in a dry and cool place. Other
materials used in this study included reagents of dinitrosalicylic acid,
phenol crystal, potassium sodium tartrate, D-fructose, and sulfuric acid
96% were purchased from Merck (Germany). Reagents of dini-
trosalicylic acid, phenol crystal, potassium sodium tartrate, calcium
hydroxide, phosphoric acid, activated carbon, D-fructose (purity≥
99%) and sulfuric acid (purity≥ 96%) were purchased from Merck
(Germany). Dahlia inulin with a purity≥ 98%, gluten (protein≥80%),
and sodium stearoyl lactylate were prepared from Sigma Company.
Ethanol (purity≥ 99%) was also prepared from Scharlau Company.
2.2. Methods
2.2.1. Extraction, purification, and drying of inulin
Inulin extraction was performed in a water bath. The Eremurus
powder was mixed with distilled water at a weight ratio of 1:50 and was
stirred for 30 min at a temperature of 85–90 °C (Pourfarzad, Habibi
Najafi, Haddad Khodaparast & Hassanzadeh Khayyat, 2015). The sus-
pension was then filtered by a linen cloth to isolate the insoluble par-
ticles. The solution was opaque due to the presence of colloidal particles
and materials such as pectin, protein, and cell wall materials (Hansen &
Madsen, 1992). The extract was then mixed with 5% calcium hydroxide
latex and placed in a temperature of 50–60 °C for 30 min until the im-
purities were deposited and the color of the extract was turned into a
brighter yellow. By this technique, the pH of extraction increased from
5–6 to 10–12. The pH of the extract was adjusted in the range of 8–9 by
adding 10% phosphoric acid after filtering with Whatman No. 4 filter
paper to deposit excess calcium and organic materials flocculation. The
mixture was placed at 60 °C for 2–3 h and again filtered with Whatman
No. 4 filter paper. To ensure the proper purification process, calcium
hydroxide and phosphoric acid were added twice. The purified extract
was bleached by adding 30 g of activated carbon per kg of Eremurus
powder and stirring for 15–30 min at 60 °C, and activated carbon was
separated by filter paper. The solids concentration of extract was ad-
justed by a rotary evaporator, at 40° Baume, and mixed with 99%
ethanol at a ratio of 8.5 (v/w). After 3 days of storage at 25–30 °C, the
upper part was separated and the precipitate was washed with ethanol
(Pourfarzad, Habibi Najafi, Haddad Khodaparast, Hassanzadeh
Khayyat, & Malekpour, 2014). In order to increase the purity of inulin,
the purification steps were repeated 5 times. Freeze drying was used to
dry the precipitated samples.
2.2.2. Determining the properties of inulin produced
The moisture content of the produced inulin samples was measured
by drying in an oven at 105 °C (Aoac, 2005). The phenol-sulfuric acid
method was used to measure the total carbohydrate in inulin samples
produced (Dubois, Gilles, Hamilton, Rebers, & Smith, 1956). To mea-
sure the reducing sugars in the samples, the dinitrosalicylic acid was
used (Miller, 1959). To measure the amount of inulin in the produced
samples, the amount of reduced sugar was deducted from the total
A. Pourfarzad, et al.
Table 1
Physicochemical properties of produced inulin from Serish.
Degree of Polymerization Purity (%) Inulin content (%)
13.08 93.84 86.07
± 0.493 ± 0.224 ± 0.242
Each observation is a mean of three replicate experiments (n = 3).
sugar content (Lingyun, Jianhua, Xiaodong, & Yalin, 2007; Paseephol,
Small, & Sherkat, 2007). The average length of the inulin chain was
calculated by the following formula (Lingyun et al., 2007):
Degree of polymerization = total amount of carbohydrate
/total amount of reducing sugar (1)
The purity degree of the produced inulin samples was calculated
and evaluated using the following formula (Lingyun et al., 2007;
Paseephol et al., 2007):
Purity(%) = (inulin content of dried sample
/dry matter content of dried sample) × 100 (2)
The solids content of the dried sample was measured by the weighed
method and by drying it in an oven at 105 °C (Aoac, 2005).
2.2.3. Preparing model systems
The components of the model systems used in this study were inulin,
gluten, and sodium stearoyl Lactylate (SSL). The level of inulin addition
in the models was 10% gluten (Morris & Morris, 2012). To investigate
the effect of emulsifier on model systems, sodium stearoyl lactylate at
levels of 0.2%, 0.4%, 0.6%, 0.8%, and 1% of total solids were added to
model systems containing inulin and gluten. The weight ratio of water
was considered three times the total solids (total of all components).
After weighing, the components were mixed with distilled water. The
mixtures were then placed at 30 °C for 16 h in order to the components
of the model reacted well together (Mohamed et al., 2009; Xu, Kim,
Hanna, & Nag, 2005). The mentioned models were frozen using liquid
nitrogen to be powdered with fine particles after drying. Then they
were dried using the freeze-drying method. It should be noted that the
moisture content of all models after drying was 6.5%, which was
measured by Aoac (2005) method. Inulin, gluten, and sodium stearoyl
lactylate were also subjected to the above conditions to be used as
controls for analysis.
2.2.4. Evaluation of the infrared spectrum of the model systems
The interaction of sodium stearoyl lactylate with the system con-
taining wheat gluten and Eremurus inulin was investigated using in-
frared spectroscopy. For this purpose, samples were mixed with po-
tassium bromide in a weight ratio of 1–100 and after pressing it became
tablet-shape and then exposed to infrared rays of Spectrophotometer,
(Paragon 1000, Perkin Elmer, USA). The measurement of the spectrum
was carried out with a precision of 4 cm−1 and in the range of
400–4000 cm−1. The interference of the water and carbon dioxide
spectrums with air during the scan was deducted (Panchev et al., 2011).
In order to compare the spectral changes created in different models,
the secondary derivative of the infrared spectra was obtained, and then
vector normalized using the Unscrambler software (version 9.2, Camo
process AS, Oslo, Norway). After baseline correction, the spectra were
fitted with a Gaussian–Lorenzian mix function and in I amid band
(1600–1700 cm−1) (Panchev et al., 2011; Sivam, Sun-Waterhouse,
Perera, & Waterhouse, 2012).
2.2.5. Statistical analysis
In order to compare the infrared spectrum of the model systems, the
spectrometry of each model was performed in three replications and
factorial completely randomized design. The data obtained from the
3
Bioactive Carbohydrates and Dietary Fibre 17 (2019) 100175
Moisture (%)
6.55 Content
± 0.336 Standard Error of Mean
infrared spectrum analysis were analyzed using Minitab 15 (State
College, PA, the USA), and the means were compared with Duncan's
multiple range test at 95% confidence level.
3. Results and discussion
3.1. Chemical properties of inulin produced
The physicochemical properties of inulin produced from Eremurus
are shown in Table 1. The quality of powdered food is based on the type
of properties that depend on their specific uses. As the results show, the
inulin content, purity degree, and a polymerization degree of the
sample produced were 86.07%, 93.84% and, 13.08, respectively
(Table 1). The purity degree of inulin produced was largely similar to
commercial ones. The low polymerization degree of inulin may be due
to its initial source (Eremurus) or hydrolysis during the extraction
process. However, the extraction, purification, and drying conditions
were adjusted to achieve the highest degree of polymerization.
3.2. Infrared spectrum of models components
The infrared absorption spectrum of the model's components is
shown in Fig. 1. In this study, all components had bands in the range of
2800–3000 cm−1 and a broad band of about 3300 cm−1. The first is
related to the C-H stretches and hydrogen bonds, and the latter to O-H
stretches (Nikolic & Cakic, 2007). The gluten spectrum had peaks at
wavelengths of 2934 cm−1 and 3397 cm−1 (including, CH, NH or OH
stretching, respectively). Inulin had other bands in the range of
800–1200 cm−1, which is considered as an index of polysaccharides. In
the inulin spectrum, absorption in the range of 600 cm−1 to 800 cm−1
shows the C-H bending absorption of aliphatic compounds. A relatively
strong absorption peak in the range of 1653 cm−1 shows absorption of
OH bending signal in absorption water (Pal, Mal, & Singh, 2005). The
stretching vibrations of sodium stearoyl lactylate led to the formation of
larger bands in 618 cm−1 and smaller bands in 722 cm−1 at the in-
frared spectrum of samples (Kizil, Irudayaraj, & Seetharaman, 2002). In
the infrared spectrum of inulin-gluten models, in a range of C-H
stretching (between 2800 and 3000 cm−1), a band at a wavelength of
2929 cm−1 was observed in all models. In this way, the importance of
the role of the components of the models in interacting with them and
the development of the Gluten network can be highlighted (Haraszi,
Larroque, Butow, Gale, & Bekes, 2008).
3.3. Interaction of inulin, gluten, and sodium stearoyl lactylate
The stretching vibration of the N-H bond was related to gluten and
was observable in 3433 cm−1 (Fig. 2). In the same range, there are also
the stretching vibrations of OH in sodium stearoyl lactylate
(3418 cm−1), inulin (3434 cm−1) and, gluten (3424 cm−1). Thus, the
position of the N-H stretching vibratory bands overlaps with the OH
stretching bond give bands in the range of 3433 cm−1, which was ex-
panded with increasing sodium stearoyl lactylate. Therefore, the in-
crease in the water enclosed in the model systems due to the increase in
the amount of emulsifier in the models is consistent with increasing the
absorption of bands in 1654 cm−1 (OH bending) and 3433 cm−1 (OH
stretching). Small bands in the spectrum of the gluten-inulin model
(cm−1 2164 cm−1 and 2371 cm−1) and sodium stearoyl lactylate
A. Pourfarzad, et al.
Fig. 1. FTIR spectra of models components.
(2103 cm−1 and 2368 cm−1) which were related to the C-O stretching
state, were transmitted to higher wavelengths, indicating a stronger
bond formation. Absorption bands in 1241–1472 cm−1 which are re-
lated to the stretching vibrations of C-O-O and C-N, and also the
bending vibration of gluten, inulin, and sodium stearoyl lactylate N-H
(amide III) (Su, Huang, Yang, & Yuan, 2008) are likely to be ex-
acerbated by increasing the level of the components in the models.
Bands of wavelengths of 1022, 1079, and, 1161 cm−1 were appeared
due to the stretching state of gluten C-OH groups as well as C–O groups
of inulin and sodium stearoyl lactylate (De Marchi et al., 2009; Parker,
1971; Shen, Wu, Chen, & Zhao, 2010). Peaks appeared at wavelengths
less than 938 cm−1 (C-C stretching and C-O-C vibrations) were devel-
oped due to an increase in emulsifiers (Frushour & Koenig, 1975). It is
also notable that peaks of wavelengths of 477 cm−1, 618 cm−1 and
722 cm−1 were due to the out of plane bending vibrations of the C-H on
its molecule. Their absence in system models can be attributed to the
complete mixing of sodium stearoyl lactylate with gluten and inulin and
eliminates the mentioned vibration (Tipson, 1968; Widjanarko,
Nugroho, & Estiasih, 2011). On the other hand, in the same wavelength
range (863 cm−1), the stretching vibrations of C-O-C and also out of
plane bending vibration of C-H of sodium stearoyl lactylate increased
(Sivam, Sun-Waterhouse, Perera, & Waterhouse, 2013).
3.4. Secondary structures
Gluten index bands include amide I (80% C-O stretching and 10% C-
N stretching) in 1654 cm−1, amide II (60% N-H bending, 30% C-N
Fig. 2. Effect of sodium stearoyl lactylate on FTIR spectra of models containing inulin and gluten.
4
Bioactive Carbohydrates and Dietary Fibre 17 (2019) 100175
stretching, and 10% C-C stretching) in 1561 cm−1 and amide III (The
complex band due to several simultaneous movements) in 1241 and
1413 cm−1. Peaks of 1500–1800 cm−1 are dependent on the amide I
and II proteins, stretching states of sodium stearoyl lactylate and inulin,
and the O-H bending state of water (Kačuráková & Wilson, 2001), due
to the importance of this range, are examined by curve fitting. To
analyze the effect of sodium stearoyl lactylate on the secondary struc-
tures of inulin and gluten content models, curve fitting methods were
used on the initial range of models and in the range of 1600–1700 cm−1
(amide bands I). The results of modeling and fitting data are shown in
Fig. 3 and Table 2. The intermolecular β-sheet structures, random coil,
α-helix, the β-turn, and the intra-molecular gluten β-sheet in the
models, were 1600–1640 cm−1, 1640–1650 cm−1, 1650–1660 cm−1,
1660–1680 cm−1, and 1680–1695 cm−1, respectively. The amount of
each structure was obtained by calculating the relative level of the
bands (Mizutani, Matsumura, Imamura, Nakanishi, & Mori, 2003;
Sivam et al., 2012). The range between 1600 cm−1 and 1625 cm−1, as
well as the observed absorptions at frequencies of 1630 cm−1 and
1640 cm−1, were the result of inter molecular structures of β-sheet that
show hydrogen bonds in interactions between proteins (Wellner et al.,
2005; Wellner, Belton, & Tatham, 1996). All models have strong ab-
sorption bands in the ranges of 1640–1650 cm−1 and
1650−1660 cm−1, which probably reflect random coil and α-helix
structures, respectively (Li, Dobraszczyk, Dias, & Gil, 2006; Wellner,
Bianchini, Mills, & Belton, 2003). The presence of α-helix with the
presence of an II amide band in 1560 cm−1 is also confirmed
(Naumann, Schultz, Goerne-Tschelnokow, & Hucho, 1993). Peaks
A. Pourfarzad, et al. Bioactive Carbohydrates and Dietary Fibre 17 (2019) 100175

Fig. 3. Curve fitted FTIR spectra for models containing inulin, gluten and Sodium Stearoyl Lactylate using Gaussian–Lorenzian mix function.

appeared in the range of 1660 cm−1 and 1680 cm−1 probably related to
the presence of β-turns and are caused by lateral branches of glutamine
(about 35% of the total amino acid content of wheat protein) (Belton,
1999; Wellner et al., 2005). All spectra had two peaks at 1686 cm−1
and 1694 cm−1 (the index of intra-molecular structures of β-sheets)
(Zhang & Yan, 2005).
As seen in the fitted infrared spectra (Fig. 3 and Table 2), when
sodium stearoyl lactylate was increased in the models up to 0.8%, the β-
turns increased from 33.23% to 34.4%, but the increase of emulsifier
from 0.8% to 1% resulted in a significant decrease in the amount of β-
turns (34.3%). The change in the amount of intra-molecular β-sheets
also showed similar behaviour, so that by increasing the amount of
emulsifiers in the models, the amount of this secondary structure gra-
dually increased. The highest amount of secondary structure of intra-
molecular β-sheets was observed at 0.8% emulsifier level. Increasing
the amount of sodium stearoyl lactylate emulsifier from 0.2% to 0.4%
led to an increase in α-helix in the models, but by increasing it from
0.6% to 1%, the amount of this secondary structure decreased. This
behaviour is consistent with the results of Gómez, Ferrer, Añón, and
Puppo (2013). Adding higher than 0.4% of the emulsifier in the models
leads to an increase in negative electrical loads in the gluten network
and thus increases electrical repulsion, which leads to an increase in
molecular disorder and also the opening of gluten proteins (Gómez
et al., 2013). As it was shown in Table 2, addition of SSL resulted in the

Table 2
Effect of sodium stearoyl lactylate addition on the secondary structures content in models containing inulin and gluten.
Secondary structures Sodium Stearoyl Lactylate (%)

Intermolecular β sheet (%) random coil (%) α helix(%) β turn (%) Intramolecular β sheet(%)

42.5a 9.23a 14.04ab 33.23e 1.00d 0

42.49a 7.95bc 14.04ab 34.06d 1.46c 0.2
42.49a 7.63c 14.08a 34.29c 1.51b 0.4
42.39ab 7.80bc 14.01b 34.29bc 1.51ab 0.6
41.38c 8.21b 13.6d 34.4a 1.52a 0.8
42.27b 9.16a 13.65c 34.3b 1.52ab 1
± 0.044 ± 0.193 ± 0.017 ± 0.002 ± 0.006 Standard Error of Mean

Means with the same letters are not significantly different at 5% probability level.

5
A. Pourfarzad, et al.
decrease of random coils. But increasing the level of SSL addition lead
to increase of the amount of random coil structures in the models. So
that there wasn’t any significant difference between the amount of
random coils in control and 1% SSL samples. By fitting the data by
Gaussian-Lorenzian function, it was determined that by increasing the
emulsifier ratio in the models, the relative participation of the peaks of
the inter-molecular β-sheets gradually decreased. The lowest amount of
α-helix and inter-molecular β-sheets were observed at 0.8% emulsifier
level.
Previous studies show that inulin affects the interaction of water-
gluten and causes redistribution of released water to other energy states
(Sivam et al., 2013). It seems that there is a direct correlation between
the conformational changes of gluten and changes in the amount of
gluten-water interactions in inulin-containing models (Bock &
Damodaran, 2012). Therefore, it is hypothesized that one of the reasons
for the negative effect of adding inulin on bread volume is the dis-
appearance of the β-spiral structure and its conversion to the inter-
molecular β-sheets structure. This structural change is accomplished
through redistribution of water in the dough and may require a slight
reduction of water in the gluten network (Pourfarzad, Najafi,
Khodaparast & Khayyat, 2015). The loss of beta-spiral structures
(elastic) and the formation of intermolecular β-sheets (non-elastic) in
the gluten network may result in the reduction of viscoelasticity of the
dough and consequently, affect bread volume during the production
process (Bock & Damodaran, 2012). The β-spiral structures in gluten
may be related to the range of β-spiral in glutenin polypeptides
(Wellner et al., 2005). It should be noted that β-spiral structures can be
considered as successive β-turns (Belton, 1999). The higher amount of
this structural element in the dough, the better the ability of the dough
to keep the gas bubbles, and therefore the volume and quality of the
bread (Bock & Damodaran, 2012). As the results of this study show, the
use of sodium stearoyl lactylate emulsifier in the system containing
inulin leads to an increase in the structures of the β-spiral and in-
tramolecular β-sheets. Thus, the rheological and qualitative properties
associated with secondary structures can be improved by enrichment
with inulin.
4. Conclusions
The results showed that the infrared spectroscopy method can be
used well to evaluate the secondary structure of gluten and also its
interaction with sodium stearoyl lactylate emulsifier. The use of sodium
stearoyl lactylate in a system containing inulin leads to an increase in
the β-spiral structures and intramolecular β-sheets, as well as to the
reduction of α-helix and intermolecular β-sheets. One of the reasons for
the negative effect of adding inulin on bread volume is the dis-
appearance of the β-spiral structure and its conversion to the inter-
molecular β-sheets structure. Therefore, the addition of 0.8% sodium
stearoyl lactylate emulsifier can improve the rheological and qualitative
properties associated with secondary structures in inulin-enriched ba-
kery products.
Acknowledgement
We gratefully acknowledge from Iran National Science Foundation
(INSF) for supporting this project (Grant no. 93043265).
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