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Tytuł:
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Effect of grape seed power on the structural and physicochemical properties of wheat gluten in noodle preparation system.
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Autorzy:
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Chen SX; School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, PR China.
Ni ZJ; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, PR China.
Thakur K; School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, PR China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, PR China.
Wang S; College of Biological Science and Technology, Fuzhou University, Fuzhou 350108, PR China.
Zhang JG; School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, PR China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, PR China.
Shang YF; School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, PR China. Electronic address: .
Wei ZJ; School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, PR China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, PR China. Electronic address: .
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Źródło:
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Food chemistry [Food Chem] 2021 Sep 01; Vol. 355, pp. 129500. Date of Electronic Publication: 2021 Mar 08.
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Typ publikacji:
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Journal Article
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Język:
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English
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Imprint Name(s):
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Publication: Barking : Elsevier Applied Science Publishers
Original Publication: Barking, Eng., Applied Science Publishers.
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MeSH Terms:
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Chemical Phenomena*
Food Handling*
Flour/*analysis
Glutens/*chemistry
Grape Seed Extract/*chemistry
Triticum/*chemistry
Hydrophobic and Hydrophilic Interactions
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Contributed Indexing:
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Keywords: Gluten; Grape seed power; Molecular interaction; Physicochemical properties; Structure; Wheat; Wheat gluten, PubChem SID: 135,322,122
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Substance Nomenclature:
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0 (Grape Seed Extract)
8002-80-0 (Glutens)
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Entry Date(s):
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Date Created: 20210329 Date Completed: 20210512 Latest Revision: 20210512
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Update Code:
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20240105
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DOI:
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10.1016/j.foodchem.2021.129500
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PMID:
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33780794
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Noodles were prepared using wheat flour supplemented with 1%, 3%, and 5% grape seed power (GSP). The farinograph properties of wheat flour, the textural properties of the dough, and thermal properties of the gluten were determined. The microstructure was analyzed by scanning electron and atomic force microscopy, and the effects of the addition of GSP on the physicochemical and structural properties (free sulfhydryl content, surface hydrophobic region, and secondary structure) of wheat gluten protein were analyzed. 1% GSP promoted the aggregation of gluten proteins by promoting hydrophobic interactions and hydrogen bonding, thus enhanced the noodle quality. Whereas, 3% and 5% GSP addition disrupted the disulfide bonds between gluten protein molecules and formed macromolecular aggregates linked to gluten proteins through non-covalent bonds and hydrophobic interactions, which prevented the formation of the gluten protein reticulation structure. Our study emphasized the interaction between wheat proteins and GSP in noodle making dough.
(Copyright © 2021 Elsevier Ltd. All rights reserved.)
