Modulating hydrated wheat gluten network structure with different types of polysaccharides: unraveling interaction...

This study systematically investigated the regulatory effects of three types of polysaccharides: cationic chitosan (CS), anionic sodium alginate (SA), and non-ionic guar gum (GG), on the network structure of hydrated wheat gluten. The results showed that, compared with the 0% group (WHC: 1.56 g/g; A₂₃: 1.94%; Zeta potential: -28.71 mV; SS content: 10.43 μmol/L), the addition of polysaccharides significantly improved the functional properties and microstructure of wheat gluten (p < 0.05). CS and SA, by virtue of their distinct linear architectures and charged groups, mediated electrostatic cross-linking, markedly altering the Zeta potential (0.9% CS -added gluten system: -10.31 mV; 0.9% SA-added gluten system: -39.62 mV), and facilitated the formation of directed hydrogen bonds via three stable binding sites identified by molecular docking, thereby increasing the SS content to 13.54 μmol/L and 13.76 μmol/L. In contrast, GG had a branched structure rich in high-density hydroxyl groups, and through the synergistic effect of 6 hydrogen bonds and 3 hydrophobic sites, it significantly promoted the intermolecular cross-linking of wheat gluten proteins, ultimately achieving the highest disulfide bond (SS) content of 14.38 μmol/L. Microstructural analysis further revealed that all polysaccharides contributed to refining the gluten network, with the 0.6% SA-added gluten system forming the most dense and well-connected protein structure. This study provides a theoretical basis and practical reference for the rational selection of polysaccharides as gluten network modifiers in flour-based products to improve end-product quality.