Effects of Flaxseed Gum and Artemisia sphaerocephala Krasch. Gum on the Microstructure and Water-Binding Capacity of Gluten Obtained from Frozen-Thawed Wheat Dough

被引：0

作者：

Wang H. ^{[1
]}

Chen B. ^{[1
]}

Zhang Y. ^{[1
]}

Liu X. ^{[1
]}

Zhang H. ^{[1
]}

Su D. ^{[1
]}

机构：

[1] Collaborative Innovation Center of Food Production and Safety, Henan Province, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou

来源：

Shipin Kexue/Food Science | 2023年 / 44卷 / 05期

关键词：

Artemisia sphaerocephala Krasch. gum; flaxseed gum; freezing-thawing treatment; gluten structure;

D O I：

10.7506/spkx1002-6630-20220605-038

中图分类号：

学科分类号：

摘要：

In order to reveal the protective mechanism of hydrocolloid on wheat dough gluten during freezing, Fourier transform infrared (FTIR) spectroscopy and scanning electron microscopy (SEM) were used to investigate the secondary structure, microstructure, disulfide bond content and water-binding capacity of gluten obtained from frozen-thawed wheat dough added with different amounts of flaxseed gum (FG) or Artemisia sphaerocephala Krasch. gum (ASKG). Results showed that freezing-thawing treatment destroyed the ordered network structure of gluten, while FG and ASKG could cross-link with the gluten protein network structure to form a stable cross-linked structure. Upon the addition of FG or ASKG at 0.4%, the gluten network structure was most uniform and dense. The addition of FG and ASKG increased the content of disulfide bond and the relative content of α-helix in gluten, making the gluten structure more stable under repeated freeze-thaw cycles. In addition, the addition of FG and ASKG reduced the surface hydrophobicity and consequently led to an increase in the water-binding capacity of wheat gluten. The highest water-binding capacity was obtained at an addition level of 0.4% for both FG and ASKG, 1.46 and 1.43 times higher than that of the control group without added hydrocolloid undergoing repeated freeze-thaw cycles, respectively. All these results showed that FG and ASKG could interact with gluten to form a stable cross-linked structure, thereby enhancing the water binding capacity of gluten protein and exerting a cryoprotective effect on it. © 2023 Chinese Chamber of Commerce. All rights reserved.

引用

页码：90 / 96

页数：6

共 23 条

[1] ZHAO L, LIU X X, HU Z Y, Et al., Molecular structure evaluation of wheat gluten during frozen storage, Food Biophysics, 12, 1, pp. 60-68, (2017)
[2] AKBARIAN M, KOOCHEKI A, MOHEBBI M, Et al., Rheological properties and bread quality of frozen sweet dough with added xanthan and different freezing rate, Journal of Food Science & Technology, 53, 10, pp. 3761-3769, (2016)
[3] KAKAR M U, CHHALGARI M U., A review on polysaccharides from Artemisia sphaerocephala Krasch seeds, their extraction, modification, structure, and applications, Carbohydrate Polymers, 252, 11, (2020)
[4] JIA F, MA Z, HU X., Controlling dough rheology and structural characteristics of chickpea-wheat composite flour-based noodles with different levels of Artemisia sphaerocephala Krasch. gum addition, International Journal of Biological Macromolecules, 150, pp. 605-616, (2020)
[5] ZHANG K L, LI X W, LI J J, Et al., Tunable controlling the retrogradation rate of wheat starch using different fractions of Artemisia sphaerocephala Krasch polysaccharide, Bioactive Carbohydrates and Dietary Fibre, 26, 5, (2021)
[6] 40, 2, (2015)
[7] (2019)
[8] pp. 29-30, (2019)
[9] (2018)
[10] XUAN Y F, ZHANG Y, ZHAO Y Y, Et al., Effect of hydroxypropylmethylcellulose on transition of water status and physicochemical properties of wheat gluten upon frozen storage, Food Hydrocolloids, 63, pp. 35-42, (2017)

← 1 2 3 →