1
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Zou Y, Ye F, Zhang Z, Liu X, Zhao G. Heat-moisture treatment can modulate all-purpose wheat flour for short dough biscuit making: Evidences and mechanism. Food Chem 2024; 451:139512. [PMID: 38718641 DOI: 10.1016/j.foodchem.2024.139512] [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: 12/29/2023] [Revised: 03/26/2024] [Accepted: 04/27/2024] [Indexed: 05/26/2024]
Abstract
In view of the merits of all-purpose wheat flour (APWF) to soft wheat flour (SWF) in cost and protein supply, the feasibility of heat-moisture treatment (HMT, 19% moisture for 1 h at 60, 80 and 100 °C, respectively) to modify APWF as a substitute SWF in making short dough biscuits was explored. For underlying mechanisms, on the one hand, HMT reduced the hydration capacity of damaged starch particles by coating them with denatured proteins. On the other hand, HMT at 80 °C and 100 °C significantly denatured gluten proteins to form protein aggregates, highly weakening the gluten network in dough. These two aspects jointly conferred APWF dough with higher deformability and therefore significantly improved the qualities of biscuits. Moreover, the qualities of biscuits from APWF upon HMT-100 °C were largely comparable to that from SWF, even higher values were concluded in spread ratio, volume, specific volume and consumer acceptance.
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Affiliation(s)
- Yiyuan Zou
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Zehua Zhang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Xiaoqing Liu
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China.
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2
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Ma H, Yang Y, Zhao J, Huang X, Yang H, Zheng T, Fan G. Relationship between the baking quality of wheat (Triticum aestivum L.) and the protein composition and structure after shading. Food Chem 2024; 441:138392. [PMID: 38211475 DOI: 10.1016/j.foodchem.2024.138392] [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: 05/29/2023] [Revised: 12/04/2023] [Accepted: 01/05/2024] [Indexed: 01/13/2024]
Abstract
Although wheat (Triticum aestivum L.) grain protein content is increased by shade stress, the relationship between the baking quality of wheat flour and protein composition and structure remains unclear. Here, we investigated the effects of shade stress on wheat flour protein composition and structure. The contents of the flour protein, α/β-gliadins and disulfide and hydrogen bonds were significantly increased by shade stress. Glutenins, UPP%, and β-sheet contents also increased, whereas that of α-helices decreased. Spearman correlations revealed that the flour protein content, Glu:Gli ratio, and disulfide, hydrogen, and ionic bonds can predict the specific volume and number of crumb cells in bread, whereas α/β-gliadins content can predict the crumb cell wall thickness and diameter of bread. Under shade stress, variations in protein composition and structure help increase the specific volume and crumb cells number and decrease crumb cell wall thickness and diameter of bread, ultimately leading to improved baking quality.
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Affiliation(s)
- Hongliang Ma
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China/ Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture and Rural Affairs/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province/ College of Agronomy, Sichuan Agricultural University, Chengdu 611130, China
| | - Yongheng Yang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China/ Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture and Rural Affairs/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province/ College of Agronomy, Sichuan Agricultural University, Chengdu 611130, China
| | - Jiarong Zhao
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China/ Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture and Rural Affairs/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province/ College of Agronomy, Sichuan Agricultural University, Chengdu 611130, China
| | - Xiulan Huang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China/ Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture and Rural Affairs/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province/ College of Agronomy, Sichuan Agricultural University, Chengdu 611130, China
| | - Hongkun Yang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China/ Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture and Rural Affairs/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province/ College of Agronomy, Sichuan Agricultural University, Chengdu 611130, China
| | - Ting Zheng
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China/ Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture and Rural Affairs/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province/ College of Agronomy, Sichuan Agricultural University, Chengdu 611130, China.
| | - Gaoqiong Fan
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China/ Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture and Rural Affairs/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province/ College of Agronomy, Sichuan Agricultural University, Chengdu 611130, China.
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3
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Wang J, Li Y, Guo X, Zhu K, Wu Z. A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten. Foods 2024; 13:1507. [PMID: 38790811 PMCID: PMC11121694 DOI: 10.3390/foods13101507] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2024] [Revised: 05/09/2024] [Accepted: 05/09/2024] [Indexed: 05/26/2024] Open
Abstract
Starch, as a primary component of wheat, plays a crucial role in determining the quality of noodles and pasta. A deep understanding of the impact of starch on the quality of noodles and pasta is fundamentally important for the industrial progression of these products. The starch structure exerts an influence on the quality of noodles and pasta by affecting its functional attributes and the interaction of starch-gluten proteins. The effects of starch structure (amylopectin structure, amylose content, granules size, damaged starch content) on the quality of noodles and pasta is discussed. The relationship between the functional properties of starch, particularly its swelling power and pasting properties, and the texture of noodles and pasta is discussed. It is important to note that the functional properties of starch can be modified during the processing of noodles and pasta, potentially impacting the quality of the end product, However, this aspect is often overlooked. Additionally, the interaction between starch and gluten is addressed in relation to its impact on the quality of noodles and pasta. Finally, the application of exogenous starch in improving the quality of noodles and pasta is highlighted.
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Affiliation(s)
- Jinrong Wang
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA;
| | - Xiaona Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.G.); (K.Z.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Kexue Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.G.); (K.Z.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zijian Wu
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
- Key Laboratory of Low Carbon Cold Chain for Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin 300134, China
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4
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Ding X, Quan ZY, Chang WP, Li L, Qian JY. Effect of egg white protein on the protein structure of highland barley noodles during processing. Food Chem 2024; 433:137320. [PMID: 37683472 DOI: 10.1016/j.foodchem.2023.137320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 08/20/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023]
Abstract
The effect of egg white protein on the protein structure of highland barely noodles during processing was investigated, and the underlying mechanism was examined. Egg white protein significantly influenced the stress relaxation of highland barley dough. 1% and 2% egg white protein improved the cooking and textural properties of highland barely noodles. During mixing and sheeting, it improved the structure of the protein network by promoting protein aggregation and cross-linking, whereas its effect on non-covalent interactions was quite different. During cooking, egg white protein promoted protein aggregation and cross-linking via heat-induced polymerization, and the distribution regularity of the protein network was improved as its flexibility diminished. The protein structure of highland barely noodles during processing was closely related to the addition amount of egg white protein, and the cooking, textural, and chemical interactions of highland barely noodles during processing changed considerably when more than 3% egg white protein was added.
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Affiliation(s)
- Xiangli Ding
- School of Tourism and Culinary Science, Yangzhou University & Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Huayang Xilu 196, Yangzhou, Jiangsu 225127, PR China; Wuxi Awesomen Biotechnology Co., LTD, Yanyu Lu 506, Wuxi, Jiangsu 214122, PR China
| | - Zhen-Yang Quan
- School of Tourism and Culinary Science, Yangzhou University & Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Huayang Xilu 196, Yangzhou, Jiangsu 225127, PR China
| | - Wen-Ping Chang
- School of Tourism and Culinary Science, Yangzhou University & Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Huayang Xilu 196, Yangzhou, Jiangsu 225127, PR China
| | - Lun Li
- Wuxi Awesomen Biotechnology Co., LTD, Yanyu Lu 506, Wuxi, Jiangsu 214122, PR China
| | - Jian-Ya Qian
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, PR China.
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5
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Li J, Li J, Li L, Xiang L, Zhao L, Liu J, Liu S, Yang Q, Wu J, Chen X. Effect of gliadin from Psathrostachys huashanica on dough rheological properties and biscuit quality. Food Chem 2023; 425:136537. [PMID: 37290239 DOI: 10.1016/j.foodchem.2023.136537] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2023] [Revised: 05/31/2023] [Accepted: 06/01/2023] [Indexed: 06/10/2023]
Abstract
Psathrostachys huashanica (P. huashanica), a wild relative of common wheat, is widely used in wheat variety improvement because of its many beneficial properties. In this study, we carried out preliminary analysis on the grain and flour quality of wheat-P. huashanica addition line 7182-6Ns and its wheat parents 7182, and found that 7182-6Ns had a higher protein content and great dough rheological characteristics and investigated the reasons for the changes. The results indicated that 7182-6Ns contained exogenous gliadin, which changed the gliadin composition and increased the ratio of gliadin in total gluten proteins, rebuilt gluten microstructure and thus optimized dough extensibility. As the addition of 7182-6Ns gliadin gradually increased to wheat flour, the diameter, crispness and spread rate of biscuit increased, the thickness and hardness decreased, and the colour improved. The current research provides a basis for understanding the introduction of exogenic gliadin to improve biscuit wheat varieties.
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Affiliation(s)
- Jiaojiao Li
- Shaanxi Key Laboratory of Plant Genetic Engineering Breeding, College of Agronomy, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Jiachuang Li
- College of Agriculture/Tree Peony, Henan University of Science and Technology, Luoyang 471023, Henan, China
| | - Lei Li
- Shaanxi Key Laboratory of Plant Genetic Engineering Breeding, College of Agronomy, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Linrun Xiang
- Shaanxi Key Laboratory of Plant Genetic Engineering Breeding, College of Agronomy, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Li Zhao
- Shaanxi Key Laboratory of Plant Genetic Engineering Breeding, College of Agronomy, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Jinke Liu
- Shaanxi Key Laboratory of Plant Genetic Engineering Breeding, College of Agronomy, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Shuhui Liu
- Shaanxi Key Laboratory of Plant Genetic Engineering Breeding, College of Agronomy, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Qunhui Yang
- Shaanxi Key Laboratory of Plant Genetic Engineering Breeding, College of Agronomy, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Jun Wu
- Shaanxi Key Laboratory of Plant Genetic Engineering Breeding, College of Agronomy, Northwest A&F University, Yangling 712100, Shaanxi, China.
| | - Xinhong Chen
- Shaanxi Key Laboratory of Plant Genetic Engineering Breeding, College of Agronomy, Northwest A&F University, Yangling 712100, Shaanxi, China.
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6
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Yang T, Ge J, Wang P, Zhong Y, Zhou Q, Wang X, Cai J, Huang M, Jiang D, Dai T, Cao W. Effect of High-Molecular Weight Glutenin Subunits (HMW-GSs) on Gluten Polymerization during Biscuit Making: Insights from Experimental and Molecular Dynamics Simulation Study. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:8150-8163. [PMID: 37192322 DOI: 10.1021/acs.jafc.2c08277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/18/2023]
Abstract
The effect of high-molecular weight glutenin subunits (HMW-GSs) on gluten polymerization during biscuit making was investigated using a set of HMW-GS deletion lines. Results showed that the deletion of HMW-GSs improved the biscuit quality compared with the wild type (WT), especially in x-type HMW-GS deletion lines. Slight gluten depolymerization was observed during dough mixing, while progressive gluten polymerization occurred during biscuit baking. The deletion of HMW-GSs suppressed the polymerization of glutenin and gliadin compared with the WT during biscuit baking, especially in x-type HMW-GS deletion lines. These actions resulted in less elevation of the intermolecular β-sheet and ordered α-helix and altering the disulfide (SS) conformation to a less stable conformation in HMW-GS deletion lines compared with the WT during baking. Molecular dynamics simulation analysis further demonstrated that x-type HMW-GSs had higher thermal stability compared with y-type HMW-GSs during heating.
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Affiliation(s)
- Tao Yang
- College of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Jiakun Ge
- College of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Pei Wang
- College of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Yingxin Zhong
- College of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Qin Zhou
- College of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Xiao Wang
- College of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Jian Cai
- College of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Mei Huang
- College of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Dong Jiang
- College of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Tingbo Dai
- College of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Weixing Cao
- College of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
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7
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Li F, Li T, Zhao J, Fan M, Qian H, Li Y, Wang L. Entanglement between Water Un-Extractable Arabinoxylan and Gliadin or Glutenins Induced a More Fragile and Soft Gluten Network Structure. Foods 2023; 12:foods12091800. [PMID: 37174338 PMCID: PMC10178768 DOI: 10.3390/foods12091800] [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: 03/13/2023] [Revised: 04/12/2023] [Accepted: 04/17/2023] [Indexed: 05/15/2023] Open
Abstract
This study aimed to investigate the effects of water-unextractable arabinoxylan (WUAX) on the gluten network structure, especially on gliadins and glutenins. The results indicated that the free sulfhydryl (free SH) of gliadins increased by 25.5% with 100 g/kg WUAX, whereas that of glutenins increased by 65.2%, which inhibited the formation of covalent bonds. Furthermore, β-sheets content decreased 5.63% and 4.75% for gliadins and glutenins with 100 g/kg WUAX, respectively, compared with the control. WUAX increased β-turns prevalence for gliadins, while the content of α-helixes and random coils had less fluctuation. In glutenins, the contents of α-helixes and β-sheets decreased and β-turns increased. Moreover, compared with the control, the weight loss rate for gliadins and glutenins increased by 2.49% and 2.04%, respectively, with 60 g/kg WUAX. The dynamic rheological analysis manifested that WUAX impaired the viscoelasticity property of gliadin and glutenin. Overall, WUAX weakened the structure of the gliadins and glutenins, leading to quality deterioration of gluten.
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Affiliation(s)
- Fan Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Tingting Li
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, 159 Longpan Road, Nanjing 210037, China
| | - Jiajia Zhao
- College of Cooking Science and Technology, Jiangsu College of Tourism, Yangzhou 225000, China
| | - Mingcong Fan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Haifeng Qian
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Yan Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Li Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
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8
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Wei Q, Zhang G, Mei J, Zhang C, Xie J. Optimization of freezing methods and composition of frozen rice dough reconstituted by glutinous rice starch and gluten. Int J Biol Macromol 2023; 240:124424. [PMID: 37060979 DOI: 10.1016/j.ijbiomac.2023.124424] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2022] [Revised: 03/15/2023] [Accepted: 04/08/2023] [Indexed: 04/17/2023]
Abstract
This study investigated the effects of four different freezing methods on the texture of rice dough reconstituted by glutinous rice starch and gluten, and the changes of properties of rice dough with different gluten ratios after liquid nitrogen (LF) treatment. The profiles of frozen rice dough were studied by texture analyzer, low-field NMR, SEM, FT-IR, DSC, CLSM, X-RD and RVA. Results revealed that with the slowing down of freezing rate, the damage of freezing process to starch granules and protein structure in frozen rice dough increases, resulting in the increase of damaged starch, the decrease of protein ordered structure, the change of bound water in frozen rice dough to free water, the decrease of frozen rice dough hardness and elasticity, the decrease of storage modulus (G') and the deterioration of frozen rice dough texture. The addition of gluten in frozen rice dough will increase the short-range ordered structure and crystal structure of starch, reduce the digestibility of starch, and change the viscosity characteristics of frozen rice dough. Based on the experimental results, adding 10 % gluten is more suitable for making frozen rice dough, while LF has the least effect on frozen rice dough texture.
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Affiliation(s)
- Qi Wei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
| | - Ge Zhang
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd, Area A, No.118 Gaodong Road, Pudong New District, Shanghai 200137, China.
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
| | - Chenchen Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; Collaborative Innovation Center of Seafood Deep Processing, Ministry of Education, Dalian 116034, China.
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9
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Huang J, Wang Y, Liu P, Li J, Song M, Cui J, Wei L, Yan Y, Liu J. Kneading-Dough-Inspired Quickly Dispersing of Hydrophobic Particles into Aqueous Solutions for Designing Functional Hydrogels. Gels 2023; 9:gels9030242. [PMID: 36975691 PMCID: PMC10048493 DOI: 10.3390/gels9030242] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2023] [Revised: 03/12/2023] [Accepted: 03/13/2023] [Indexed: 03/29/2023] Open
Abstract
Hydrogels containing hydrophobic materials have attracted great attention for their potential applications in drug delivery and biosensors. This work presents a kneading-dough-inspired method for dispersing hydrophobic particles (HPs) into water. The kneading process can quickly mix HPs with polyethyleneimine (PEI) polymer solution to form "dough", which facilitates the formation of stable suspensions in aqueous solutions. Combining with photo or thermal curing processes, one type of HPs incorporated PEI-polyacrylamide (PEI/PAM) composite hydrogel exhibiting good self-healing ability, tunable mechanical property is synthesized. The incorporating of HPs into the gel network results in the decrease in the swelling ratio, as well as the enhancement of the compressive modulus by more than five times. Moreover, the stable mechanism of polyethyleneimine-modified particles has been investigated using surface force apparatus, where the pure repulsion during approaching contributes to the good stability of the suspension. The stabilization time of the suspension is dependent on the molecular weight of PEI: the higher the molecular weight is, the better the stability of the suspension will be. Overall, this work demonstrates a useful strategy to introduce HPs into functional hydrogel networks. Future research can be focused on understanding the strengthening mechanism of HPs in the gel networks.
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Affiliation(s)
- Jun Huang
- State Key Laboratory of Shale Oil and Gas Enrichment Mechanisms and Effective Development, Beijing 102206, China
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture of Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan 250061, China
| | - Youqi Wang
- State Key Laboratory of Shale Oil and Gas Enrichment Mechanisms and Effective Development, Beijing 102206, China
- Research Institute of Petroleum Exploration and Development, Sinopec, Beijing 102206, China
| | - Ping Liu
- State Key Laboratory of Shale Oil and Gas Enrichment Mechanisms and Effective Development, Beijing 102206, China
- Research Institute of Petroleum Exploration and Development, Sinopec, Beijing 102206, China
| | - Jinzhi Li
- Oil and Gas Development Management Center of Shengli Oilfield Company, Sinopec, Dongying 257000, China
| | - Min Song
- Oil and Gas Development Management Center of Shengli Oilfield Company, Sinopec, Dongying 257000, China
| | - Jiuyu Cui
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture of Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan 250061, China
| | - Luxing Wei
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture of Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan 250061, China
| | - Yonggan Yan
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture of Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan 250061, China
| | - Jing Liu
- Xinxing Cathay International (Beijing) Institute of Materials Technology Co., Ltd., Beijing 100078, China
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10
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Qin W, Pi J, Zhang G. The interaction between tea polyphenols and wheat gluten in dough formation and bread making. Food Funct 2022; 13:12827-12835. [PMID: 36440750 DOI: 10.1039/d2fo02576k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The effect of tea polyphenols (TPL) on the gluten network structure in TPL-fortified bread and dough systems was investigated. In the bread system, the addition of tea polyphenols (TPL) dose-dependently (0, 0.5, 1.0, 1.5, and 2%) deteriorated the bread quality in terms of the loaf volume, hardness and sensory properties. In the gluten dough system (2% TPL), farinograph results showed that the stability and development time of the bread dough were decreased, resulting in a weak dough with a significantly increased elastic modulus (G'). The disulfide bonds, key to the dough network formation, were decreased by 9.9 μmol g-1 (24.2%), and their stability was also reduced due to the reduction (15.0%) of the relative content of the gauche-gauche-gauche structure. The addition of tea polyphenols also increased the internal hydrogen bonds and hydrophobic forces along with the increased random coil and decreased α-helix secondary structure of gluten. The water distribution experiment showed that the bound water peak in the nuclear magnetic resonance (NMR) spectrum disappeared, but the adsorbed water and free water were increased by 17.3% and 0.4%, respectively. Collectively, the interaction between wheat gluten and tea polyphenols affects the water-gluten relationship and the protein structure, which leads to a disrupted network structure of the wheat dough and deteriorated bread quality. Strategies to prevent gluten-phenolic interaction in functional bread preparation warrant further investigation.
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Affiliation(s)
- Wangyan Qin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China. .,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
| | - Junxiang Pi
- Wuxi APPTEC (Shanghai) Co. Ltd, Building 18, No. 28, Hexiang Road, Pudong New Area, Shanghai, China
| | - Genyi Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China. .,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
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11
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Feng W, Ma S, Sun B, Wang X, Wang F. Black rice flour‐induced changes in gluten conformation in fresh, pre‐fermented and frozen dough. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Wenjuan Feng
- College of Food Science and Engineering Henan University of Technology 450001 Zhengzhou Henan China
| | - Sen Ma
- College of Food Science and Engineering Henan University of Technology 450001 Zhengzhou Henan China
| | - Binghua Sun
- College of Food Science and Engineering Henan University of Technology 450001 Zhengzhou Henan China
| | - Xiaoxi Wang
- College of Food Science and Engineering Henan University of Technology 450001 Zhengzhou Henan China
| | - Fengcheng Wang
- College of Food Science and Engineering Henan University of Technology 450001 Zhengzhou Henan China
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12
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Kuang J, Huang J, Ma W, Min C, Pu H, Xiong YL. Influence of reconstituted gluten fractions on the short-term and long-term retrogradation of wheat starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107716] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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13
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Dewan A, Chaudhary N, Khatkar BS. Effects of wheat gliadin and glutenin fractions on dough properties, oil uptake and microstructure of instant noodles. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Aastha Dewan
- Department of Food Technology Guru Jambheshwar University of Science and Technology Hisar India
| | - Nisha Chaudhary
- Department of Food Science & Technology College of Agriculture (Nagaur), Agriculture University Jodhpur Rajasthan India
| | - B. S. Khatkar
- Department of Food Technology Guru Jambheshwar University of Science and Technology Hisar India
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14
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Yang YL, Guan EQ, Zhang LL, Li MM, Bian K. Mechanical action on the development of dough and its influence on rheological properties and protein network structure. Food Res Int 2022; 158:111495. [DOI: 10.1016/j.foodres.2022.111495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 06/01/2022] [Accepted: 06/07/2022] [Indexed: 11/26/2022]
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15
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Abstract
Waxy wheat offers unique benefits in food processing, including improving the smoothness and performance of the product. However, waxy wheat is not yet commercially available. The protein characteristics, including the protein content, subunit distribution, secondary structure, chemical interactions, and microstructure of the gluten, were explored to realize the full potential of waxy wheat. The results showed that the noodles prepared from waxy wheat had a gentle and glutinous texture compared with GY2018 and YM13. Partial-waxy and waxy wheat had a lower gluten index and glutenin macropolymer (GMP) content than GY2018, indicating a reduced gluten strength. Confocal laser scanning microscopy (CLSM) images showed that the starch granules were not securely attached to the partial-waxy and waxy wheat protein matrix. In addition, the waxy protein chains appeared more elongated and they weakened the protein network. In particular, HMW-GS subunit 2 + 12 may be the essential cause of the weak dough from SKN1. Compared with GY2018 and YM13, SKN1 had the highest number of free sulfhydryl groups. Rather than ionic bonds, hydrophobic interactions increased the gluten network in GY2018, YM13, and SKN1. The weak molecular forces in the gluten will result in a soft noodle texture.
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16
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Wang L, Zhang Y, Xu F, Chen J. Effects of ultrasound-assisted resting on the tensile properties and gluten network formation of wheat noodle dough. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01517-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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17
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Li M, Liu C, Hong J, Zheng X, Lu Y, Bian K. Influence of wheat starch on rheological, structural and physico‐chemical properties gluten–starch dough during mixing. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15481] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Mingfei Li
- College of Food Science and Engineering Henan University of Technology Zhengzhou 450001 PR China
| | - Chong Liu
- School of Grain Science and Technology Jiangsu University of Science and Technology Zhenjiang 212000 PR China
| | - Jing Hong
- School of Grain Science and Technology Jiangsu University of Science and Technology Zhenjiang 212000 PR China
| | - Xueling Zheng
- School of Grain Science and Technology Jiangsu University of Science and Technology Zhenjiang 212000 PR China
| | - Yujie Lu
- College of Food Science and Engineering Henan University of Technology Zhengzhou 450001 PR China
| | - Ke Bian
- School of Grain Science and Technology Jiangsu University of Science and Technology Zhenjiang 212000 PR China
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18
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Obadi M, Zhang J, He Z, Zhu S, Wu Q, Qi Y, Xu B. A review of recent advances and techniques in the noodle mixing process. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112680] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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19
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Changes in Hydrophobic Interactions among Gluten Proteins during Dough Formation. Processes (Basel) 2021. [DOI: 10.3390/pr9071244] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
In this study, changes in hydrophobic interactions among gluten proteins were analyzed during dough mixing. Size-exclusion high-performance chromatography and two-dimensional fluorescence difference gel electrophoresis were performed on proteins extracted with 1-propanol by weakening the hydrophobic interaction. The amount of proteins extracted with 30% 1-propanol increased from the start of mixing to peak consistency, suggesting that the hydrophobic interactions among the strongly aggregated proteins weakened and resulted in disaggregation. The amount of proteins extracted with 10% 1-propanol decreased during hydration, indicating that these proteins aggregated through relatively weak hydrophobic interactions. The proteins that extractability decreased were mainly low molecular weight glutenin, α-gliadin, and γ-gliadin. The amount of monomeric proteins extracted with 30% 1-propanol decreased after peak consistency. The decreased protein was mainly ω-gliadin, indicating that ω-gliadin aggregated with other proteins through hydrophobic interactions. A front-face fluorescence analysis was performed on the dough with the addition of 8-anilino-1-naphthalenesulfonic acid or thioflavin T. The fluorescence intensity increased as a result of exposure to the hydrophobic groups of the gluten proteins and the formation of protein aggregates during dough mixing. These results indicate the importance of hydrophobic interactions in dough formation.
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