BIOMATERIALS
·
2021
·
IF 12.479
Jihui Gao,Yizhan Guo,Rongrong Yan,Jianfen Liang,Dong Yang
Gluten network formed by oxidation of glutenin sulfhydryl groups is the determinant of dough rheological properties, while chemical reagents including oxidants and reductants are both used as dough rheology improvers under different circumstances. This study compares the impact of sodium metabisulfite (SMBS) and azodicarbonamide (ADA), as the representative reductive and oxidative dough improvers, at series of concentrations that offer or remove the same number of electrons form dough, respectively. The alveographic characterization, protein distribution and glutenin composition analysis, and free sulfhydryl measurement were performed on dough containing redox equivalent SMBS or ADA. Finally, at each optimal concentration, the dough protein network was analyzed with confocal microscopy . Results showed that SMBS increased the free sulfhydryl content, loosened the microstructure of gluten network, and thus enhanced dough extensibility. ADA reduced the free sulfhydryl content, compacted the dough microstructure, thus enhanced the tenacity and baking strength of dough. It is therefore proposed that the reductants reduce disulfide bonds in gluten network and renders the formation of one-dimensional gluten network while oxidants promote the disulfide linkage and formation of three-dimensional gluten network. This study offers a theoretic foundation of differentiating dough rheology improvers for their specified application.
研究领域:
食品科学
·
化学
·
烘焙技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Yizhan Guo,Chunfei Zhao,Peixuan Yu,Jihui Gao,Zhongxin Liang,Ruiyang Ji,Haolan Du,Jiahui Fu,Jianfen Liang,Dong Yang
Dough elasticity and bread quality depend on the gluten network formation which by nature is the oxidative crosslinking of glutenin. It is known for long, either in the kitchen or in the laboratory, sodium chloride (NaCl) enhances dough rheological properties while itself is not an oxidant. However, besides NaCl induced gluten aggregation, the molecular mechanism behind this phenomenon is largely unknown. Azodicarbonamide (ADA) and Vitamin C (Vc) improve dough qualities with different mechanisms. Here, response surface methodology (RSM) was used to study the synergistic effect of ADA, Vc and NaCl on the dough and subsequent bread qualities. Results show that NaCl dominates the dough alveographic characters in the presence of oxidative flour improvers, and fine tune of NaCl concentration profoundly impacts subsequent bread properties. Consistent with free sulfhydryl assay and glutenin gel electrophoresis analysis, simulation study reveals that NaCl concentration affects glutenin conformation and intermolecular interaction which in turn impacts their orientation adjustment that lead to sulfhydryl contact and crosslinking.
研究领域:
食品科学
·
烘焙技术
·
化学
·
分子生物学
✓ 已验证
产品关联
DOI
高影响因子
CyTA-Journal of Food
·
2019
·
IF 1.605
Min Pang,Lulu Cao,Lili Cao,Yi She,Hualin Wang
The properties of manufactured nisin-ZrO2/poly (vinyl alcohol)-wheat gluten (ZPWG) films were characterized. The formation of hydrogen bonds among the PVA, WG, and ZrO2 units were detected and caused a decrease in the film crystallinity. Also, the degradation rate was increased with WG content. As expected, the addition of WG and ZrO2 influenced the light transmission, tensile properties, gas permeability and water vapor permeability of the films. Nisin-loaded films presented a low initial burst release of the antimicrobial agent, followed by a gradual release. The initial diffusion of nisin (Mt/M∞<2/3) from the ZPWG film was formulated by the Fickian diffusion equation, showing a linear relationship (R2 > 0.998) between Mt/M∞ and t1/2, and the diffusion coefficient D increased with increasing WG content. Antimicrobial activity testing of nisin-ZPWG films with 40 wt% WG showed excellent inhibitory activity against Staphylococcus aureus, indicating its potential as a new active food packaging material.
研究领域:
食品科学
·
材料科学
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2018
·
IF 3.129
Yao Zhang,Dandan Li,Na Yang,Zhengyu Jin,Xueming Xu
The aim of this study was to compare effects of linear dextrans (backbones of α-(1 → 6) linkages) varying with weight-average molecular weights (Mw: T10, T70, T250, T750, T2000) on the quality of wheat breads . The firmness of fresh bread crumb was decreased with increasing dextran Mw and the highest Mw dextran (T2000) lowered the staling rate of stored breads. Dough rheology clarified that only the specific dextran (T70) apparently changed dough viscoelastic, strengthening the viscous behavior. Significant decreases in breakdown and setback viscosity of starch slurry were observed by addition of dextrans, especially dextran T2000. Analyses in the long-term retrogradation of starch and starch-gluten systems indicated that the promising antistaling influence of dextran T2000 was caused by either inhibitions of amylopectin retrogradation or beneficial variations induced by gluten. Positive effects of starch-gluten and dextran-gluten associations on amylopectin retrogradation were revealed. These results suggested that the highest Mw dextran (T2000) possessed the potential for increasing consumer acceptance of bread products.
研究领域:
食品科学
·
分子生物学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Heng-Yu Liang,Hao-Xiang Gao,Zan Jing,Qiang He,Wei-Cai Zeng
Maillard reaction plays an important role in the flavour and color of some food. However, the excessive occurrence of Maillard reaction may affect the quality and safety of food. In this study, a simulated Maillard system composed of gluten and glucose was established to evaluate and analyze the regulatory role of tea polyphenols (TP) in it. The addition of tea polyphenols alleviated excessive browning of the Maillard reaction and significantly inhibited the accumulation of fructosamine and late glycosylation end products in the system. Based on the analysis of laser particle sizer and atomic force microscope, the large particle size distribution and aggregation structure of the Maillard reaction products in the tea polyphenol group disappeared. Further experiments showed that with the addition of tea polyphenols, the free radicals content in the system decreased, while the amount of reaction substrates increased. It was also shown that tea polyphenols effectively inhibited the isomerism of glucose to fructose and affected the content of free sulfhydryl and free amino groups in the system. The results indicated that tea polyphenols can regulate the Maillard reaction between gluten and glucose, which gives it the potential for application in the field of bakery and thermally processed foods.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
Innovative Food Science & Emerging Technologies
·
2024
·
IF 6.3
Li-Hao Wang,Wen-Hui Qu,Hui Jiang,Song-Gang Xia,Xue Feng,Chang-Hu Xue,Yun-Qi Wen
Gluten is widely used in food process, but rarely used in the fermentation of umami condiment. The extrusion treatment could modify the microstructure of gluten, which may further influence fermentation effectiveness. This study applied gluten and modified gluten obtained by extrusion as raw materials to koji and moromi fermentations. During the koji fermentation, water and Aspergillus oryzae applied to modified gluten penetrated into the inner layer of raw material more efficiently when compared with their application to gluten. After the fermentation, the amino acid nitrogen contents of prepared four group samples ranged from 0.80 g/100 mL to 1.05 g/100 mL, while the contents of glutamic acid, adenosine monophosphate (AMP), guanosine monophosphate (GMP), acetic acid and lactic acid etc. had significant increases, indicating the utilization of gluten in fermentation could produce large amounts of flavor compounds. Additionally, the modification of gluten accelerated the fermentation of A. oryzae and improved the utilization and efficiency of fermentation raw materials, while the soybean protein isolate could partially replace gluten to produce high amounts of flavor compounds during the fermentation. This study broadened the utilization scope of gluten in food industry and provided a reference for the fermentation of umami condiment.
研究领域:
食品科学
·
微生物学
✓ 已验证
DOI
高影响因子
Food Biophysics
·
2019
·Vol. 14
·期 2
·142-153
·
IF 2.411
Jiao Wenjuan,Li Lin,Fan Penghui,Zhao Di,Li Bing,Rong Hui,Zhang Xia
The effect of xanthan gum on the freeze-thaw stability of wheat gluten was evaluated during a 60-day storage period at −18 °C with thawing every 5 days for 4 h at 25 °C. The physicochemical and rheological properties of wheat gluten-xanthan gum mixtures with multiple scales were analyzed. In the control samples (wheat gluten without xanthan gum), the molecular weight by size-exclusion chromatography-multiple angle laser light scattering (SEC-MALLs), content of free SH groups measured by UV/VIS spectrophotometry, and the hole sizes in the wheat gluten network structure shown by SEM increased as the freeze-thaw storage time increased, while the surface hydrophobicity index (H 0 ) decreased. For the wheat gluten-xanthan gum mixtures, more disulfide bonds were preserved and numerous small pores in the wheat gluten structure were observed. Meanwhile, the sample with 0.225% xanthan gum (w/w) had the lowest content of free SH groups. The wheat gluten-xanthan gum mixtures had more α-helixes than the control samples with the same freeze-thaw storage time. Rheological analysis showed that the wheat gluten-xanthan gum mixtures had higher elasticity and viscosity than the control samples. Overall, the addition of xanthan gum improved the freeze-thaw stability of the wheat gluten network.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2022
·Vol. 57
·期 4
·2467-2478
·
IF 3.612
Yu Chen,Ying Liang,Xiaoling Tian,Xiaohua Wang,Hao Liu,Feng Jia,Xia Zhang,Jinshui Wang
SUMMARY To better understand the aggregation mechanism of wheat gluten–peanut oil complex (WPE), the oxidation properties of peanut oil and wheat gluten at different extrusion temperatures were investigated. With the increase in extrusion temperature from 100 to 180 °C, the total oxidation value of peanut oil in WPE increased from 5.04 ± 0.26 to 10.01 ± 0.87, and the carbonyls content of gluten increased from 21.73 ± 0.62 to 31.43 ± 0.58 nmol mg −1 . The results of surface hydrophobicity and carbonyls content indicated that peanut oil could induce gluten oxidation in WPE. The morphology of the extrudates showed that the addition of peanut oil promoted the aggregation of gluten protein. These results enhance our understanding of the interactions between peanut oil and gluten in extrudates and provide a theoretical basis for gluten-based extrudates with favourable textural properties.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
2016
·Vol. 242
·期 7
·1177-1185
·
IF 1.433
Ma Fumin,Dang Yali,Xu Shiying
In this study, water-extractable arabinoxylan, WEAX, of wheat was isolated and mixed with gluten to observe small and large strain behavior and microscopic structure of the mixtures. The results showed that WEAX improves the viscoelasticity of gluten and makes the microscopic structure of gluten less compact. Free sulfhydryl, fluorescence anisotropy and CP/MAS 13 C NMR measurements were used to gain a better understanding of the interactions between WEAX and gluten proteins of wheat. It was demonstrated that when gluten was mixed with WEAX, the free –SH of gluten proteins cross-linked to each other or to WEAX. The cross-linking happened mainly to LMW-GS. It was shown from the fluorescence anisotropy that the conformation of glutenin was more greatly influenced by WEAX than gliadin because of the difference in their molecular conformation. In addition, it was found in this study that tyrosine groups of glutenin also played an important role in the interactions between WEAX and gluten.
研究领域:
食品科学
·
分子生物学
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Tingting Hong,Dan Xu,Yamei Jin,Fengfeng Wu,Guidong Huang,Xianfeng Zhong,Junhui Zhang,Xueming Xu
The dynamic transformation of gluten was elucidated to understand the gluten network and texture variation during breadmaking. The results showed that as the dough progressed from mixing to baking, the content of α- and β-gliadins decreased significantly, while the glutenin subunit content and gluten macromolecular polymers increased. Moreover, the free sulfhydryl content decreased upon baking, indicating structural changes in the gluten network. As baking progressed, the role of hydrogen bonds and hydrophobic interactions diminished, while intermolecular β-sheet content increased due to protein aggregation. The compact gluten structure with a high amount of protein junctions and total protein length during mixing and shaping was significantly different from the high lacunarity ratio in gluten after baking. Based on Pearson correlation analysis, the textural features of bread dough were connected with the transformation of the gluten molecular structure during breadmaking. Research on the transformation of gluten networks during breadmaking could provide valuable mechanistic insights for improving the quality of bread.
研究领域:
食品科学
·
分子生物学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Huijing Chen,Qi Zhao,Guoxiang Chi,Kewei Chen,Zhirong Wang,Jianquan Kan
Lipids have been used to regulate dough's processing characteristics; however, how they affect gluten properties remains unclear. In this study, the effects of different acid-based glycerolipids and thermomechanical treatments on gluten functionalities were investigated. The results demonstrated that exogenous oleic acid-based lipids regulate gluten secondary structure. Oleic acid increased the α-helix content and improved the viscoelasticity of gluten, whereas triolein and rapeseed oil reduced the viscoelasticity and enhanced its tensile properties. Thermomechanical treatment promoted the aggregation and formation of more disulfide bonds in gluten, whereas clear fluorescence quenching was observed in gluten-containing exogenous lipids. Moreover, molecular simulation analysis indicated that hydrogen bond and hydrophobic interactions are key non-covalent forces that promoted the interaction of exogenous lipids and gluten. Compared with other oleic acid-based glycerolipids, monoolein-gliadin systems exhibited the highest binding energies (−20.6 kJ/mol). Our results deepen the understanding of why oils and fats regulate the processing characteristics of wheat-based foods.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Current Research in Food Science
·
2023
·
IF 6.3
Jing Du,Meng-yao Lv,Hai-long Zhang,Shen-sheng Xiao,Shuang-yi Zheng,Xue-dong Wang
The aim of this study was to understand the potential of endogenous gluten inhibiting the digestibility in vitro of wheat starch (WS) in starch-fatty acid-protein system. Therefore, the influences of gluten and whey protein isolate (WPI) on the properties, multi-scale structure and in vitro digestibility of WS in WS-oleic acid (OA)-protein system were compared. The results of digestibility in vitro indicated that the ternary system of starch-fatty acid-protein showed higher resistant starch (RS) content as well as lower rapidly digestible starch (RDS) content than the binary system of WS-OA, demonstrating protein decreased WS digestion of WS-OA system. The results of pasting properties showed that gluten and WPI both increased the viscosities of WS-OA system during the cooling period due to the formation of WS-OA-protein ternary complex. The results of swelling power and solubility analysis showed that gluten and WPI both decreased the swelling power and solubility of WS-OA binary system. Laser Confocal Raman and X-ray diffraction (XRD) studies indicated that gluten and WPI both increased the ordered degree of WS-OA binary system by decreasing the full width at half maximum (FWHM) of the peak at 480 cm −1 and increasing crystallinity degree. Strikingly, compared with WPI, gluten had greater effects on the digestibility in vitro , pasting properties and ordered degree of WS in WS-OA-protein system. Therefore, gluten as an endogenous protein has the potential application in reduction the enzymatic digestibility of WS by regulating the reassembly of starch and fatty acid during thermal processing.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）