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Yang S, Zhao X, Liu T, Cai Y, Deng X, Zhao M, Zhao Q. Effects of apple fiber on the physicochemical properties and baking quality of frozen dough during frozen storage. Food Chem 2024; 440:138194. [PMID: 38104447 DOI: 10.1016/j.foodchem.2023.138194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 12/07/2023] [Accepted: 12/10/2023] [Indexed: 12/19/2023]
Abstract
The effects of apple fiber on gluten structure and corresponding frozen dough quality during frozen storage were studied. The addition of 0.50% and 0.75% apple fiber effectively preserved gluten structure by inhibiting the breakage of disulfide bonds and promoting the formation of hydrogen bonds. Notably, the presence of 0.75% apple fiber increased the β-turn of gluten from 29.60% to 33.84%. Fiber-enriched frozen dough exhibited a smoother and more compact microstructure, but excessive fiber addition (more than 1.00%) had adverse effects. The freezable water content of frozen dough decreased as fiber addition increased. Correspondingly, the addition of 1.50% apple fiber resulted in a 56.08% increase in storage modulus, indicating improved viscoelasticity of the dough. Consequently, the addition of 0.50% and 0.75% apple fiber alleviated the quality deterioration of frozen dough bread in terms of larger specific volume, softer and more uniform crumb.
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Affiliation(s)
- Shuo Yang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xiujie Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Tongxun Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yongjian Cai
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xinlun Deng
- Guangdong Wenbang Biotechnology Co., Ltd, Zhaoqing 526000, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Qiangzhong Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
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Guo J, Gao X, Chi Y, Chi Y. Potassium Chloride as an Effective Alternative to Sodium Chloride in Delaying the Thermal Aggregation of Liquid Whole Egg. Foods 2024; 13:1107. [PMID: 38611411 PMCID: PMC11011459 DOI: 10.3390/foods13071107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Revised: 04/01/2024] [Accepted: 04/01/2024] [Indexed: 04/14/2024] Open
Abstract
The potential of potassium chloride (KCl) to be used as a substitute for sodium chloride (NaCl) was studied by monitoring the effects of salt treatment on thermal behavior, aggregation kinetics, rheological properties, and protein conformational changes. The results show that the addition of KCl can improve solubility, reduce turbidity and particle size, and positively influence rheological parameters such as apparent viscosity, consistency coefficient (K value), and fluidity index (n). These changes indicate delayed thermal denaturation. In addition, KCl decreased the content of β-sheet and random coil structures and increased the content of α-helix and β-turn structures. The optimal results were obtained with 2% KCl addition, leading to an increase in Tp up to 85.09 °C. The correlation results showed that Tp was positively correlated with solubility, α-helix and β-turn but negatively correlated with ΔH, turbidity, β-sheet and random coil. Overall, compared to NaCl, 2% KCl is more effective in delaying the thermal aggregation of LWE, and these findings lay a solid theoretical foundation for the study of sodium substitutes in heat-resistant liquid egg products.
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Affiliation(s)
- Jiayu Guo
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (J.G.); (X.G.)
| | - Xin Gao
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (J.G.); (X.G.)
| | - Yujie Chi
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (J.G.); (X.G.)
| | - Yuan Chi
- College of Engineering, Northeast Agricultural University, Harbin 150030, China
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Song J, Jiang L, Qi M, Han F, Li L, Xu M, Li Y, Zhang D, Yu S, Li H. Influence of magnetic field on gluten aggregation behavior and quality characteristics of dough enriched with potato pulp. Int J Biol Macromol 2024; 254:128082. [PMID: 37972838 DOI: 10.1016/j.ijbiomac.2023.128082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 10/29/2023] [Accepted: 11/12/2023] [Indexed: 11/19/2023]
Abstract
This study investigated the effect of varying magnetic field intensities (ranging from 0 to 10 mT) on the quality characteristics of dough with 40 % potato pulp substitution (DPP). The results indicated that the DPP fermented with a 4 mT magnetic field exhibited a significant enhancement in the combination of water and substrate, thereby elevating the viscoelastic properties of DPP through reinforcing the stability of gluten network. Meanwhile, DPP treated with a 4 mT magnetic field exhibited the highest amount of disulfide bonds (11.64 μmol SS/g sample). This is accompanied by a prominent cross-linkage structure, as evidenced by SDS-PAGE and CLSM. Notably, the application of a magnetic field substantially augments the dough's capacity to retain gas during fermentation. In addition, the application of magnetic field significantly increased the wet gluten content (20.85 %, P < 0.05) in DPP, which improved tensile properties and an acceptable color profile. The introduction of a magnetic field induces gluten aggregation, which in turn results in heightened particle size distribution and ζ-potential values. In conclusion, this study emphasize the potential of magnetic field technology as a viable method to enhance the overall quality attributes of dough enriched with potato pulp substitution.
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Affiliation(s)
- Jialin Song
- College of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong, China
| | - Lijun Jiang
- College of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong, China
| | - Mingming Qi
- College of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong, China
| | - Feng Han
- College of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong, China
| | - Luxia Li
- College of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong, China
| | - Mei Xu
- College of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong, China
| | - Yueming Li
- College of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong, China
| | - Dongliang Zhang
- College of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong, China
| | - Shifeng Yu
- College of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong, China.
| | - Hongjun Li
- College of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong, China.
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Liu H, Wang J, Liu M, Zhang X, Liang Y, Wang J. Effect of Thermal Treatment on the Self-Assembly of Wheat Gluten Polypeptide. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28020834. [PMID: 36677896 PMCID: PMC9862778 DOI: 10.3390/molecules28020834] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 12/30/2022] [Accepted: 01/12/2023] [Indexed: 01/17/2023]
Abstract
Self-assembled fibrillation of wheat gluten is a common phenomenon in the daily production and processing of wheat flour products. The driving forces for its formation and the factors that influence the morphology of fibrils have not been thoroughly investigated. In this study, the effect of three bonding changes (breaking hydrogen bonds, strengthening hydrophobic interactions, and SH-SS exchange reactions) on gluten polypeptide (GP) fibrillation was simulated by adjusting the heating temperature (room temperature (RT), 45 °C, 65 °C, and 95 °C). The results showed that the breakage of hydrogen bonds could induce conformational transitions in GPs and help to excite fibrillation in GPs. Strengthened hydrophobic interactions significantly contributed to the fibrillation of GPs. Covalent crosslinks generated by SH-SS exchange reactions might also promote the fibrillation of GPs. GPs with different degrees of hydrolysis (4.0%, 6.0%, and 10.0%, represented by DH 4, DH 6, and DH 10, respectively) presented different extents of fibrillation, with DH 10 GPs having a higher propensity to fibrillation than DH 4 and DH 6 GPs. The results of Fourier's transform infrared spectroscopy indicated that hydrophobic interactions drive the transition from a random coil and α-helix to a β-sheet. In addition, hydrophobic interactions also drive the intermolecular polymerization of GPs, resulting in larger molecular weight aggregates. The morphology presented by transmission electron microscopy showed that the greater the DH, the stronger the tendency for the worm-like aggregation of GPs.
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Affiliation(s)
- Hao Liu
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jingxuan Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Mei Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xia Zhang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Ying Liang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
- Correspondence: (Y.L.); (J.W.); Tel./Fax: +86-0371-67756872 (Y.L.); +86-0371-67756512 (J.W.)
| | - Jinshui Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
- Correspondence: (Y.L.); (J.W.); Tel./Fax: +86-0371-67756872 (Y.L.); +86-0371-67756512 (J.W.)
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