Interaction of glyceryl monostearate with gluten: Adsorption behavior, structural changes, and functional...

Glyceryl monostearate (GMS) is widely utilized to enhance the processing properties of wheat dough. However, the precise interactions between GMS and key dough components remain unclear. In this study, we systematically investigated the binding behavior and adsorption mechanisms of GMS to gluten and starch within wheat dough. CLSM results demonstrated that GMS preferentially binds to gluten rather than starch granules in dough. Quantitative analysis further confirmed a dose-dependent interaction, revealing that the GMS-gluten binding ratio significantly decreased as the GMS addition increased from 0.5 % to 2.0 %, indicating a saturation effect. Adsorption kinetic studies suggested that GMS-gluten interactions predominantly occurred during dough mixing, whereas negligible lipid binding was observed during resting. Additionally, GMS altered the gluten secondary structure, reduced gluten surface hydrophobicity, and significantly modified dough rheological properties. This work provides valuable insights into the mechanisms underlying interactions between exogenous lipids and wheat dough constituents, contributing to improved dough quality.