Unravelling the protective role of soluble soybean polysaccharide in preserving dough gluten structure under acidic conditions.

Tingting Hong, Yedong Feng, Dan Xu, Fengfeng Wu, Xianfeng Zhong, Guidong Huang, Xueming Xu

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Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

7 authors.

Tingting HongCollege of Food Science and Engineering, Foshan University, Foshan 528231, Guangdong, PR China.

Yedong FengCollege of Food Science and Engineering, Foshan University, Foshan 528231, Guangdong, PR China.

Dan XuSchool of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China.

Fengfeng WuSchool of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China.

Xianfeng ZhongCollege of Food Science and Engineering, Foshan University, Foshan 528231, Guangdong, PR China.

Guidong HuangCollege of Food Science and Engineering, Foshan University, Foshan 528231, Guangdong, PR China.

Xueming XuSchool of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigated the effects of soluble soybean polysaccharide (SSPS) on dough rheology and water mobility under acidic conditions. Results showed that 1.5% SSPS significantly enhanced viscoelasticity and water retention, whereas 3% SSPS disrupted the gluten network, reducing stability time by 56.33%. While acidification typically promotes protein depolymerization, the SSPS1.5-pH 4.5 treatment mitigated these effects, preserving gluten macropolymers and stabilizing disulfide bonds. LF-NMR and MRI confirmed that SSPS promoted water immobilization. Mechanistically, 1.5% SSPS increased α-helix content and thermal stability, creating a dense, continuous gluten matrix through electrostatic and hydrophobic interactions. Conversely, excess SSPS (3%) exacerbated structural weakening. These findings suggest that moderate SSPS supplementation effectively offsets acid-induced damage, providing a strategic approach to enhance the structural integrity and processing performance of acidic wheat-based products.

Indexed as

Acidic conditionsGluten networkRheological propertiesSoluble soybean polysaccharidesStructural properties

Identifiers

PMID42255266

DOI10.1016/j.fochx.2026.104032

PMCPMC13240838

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.