Effect of addition of ultra-high pressure treated wheat gluten on the quality of noodle

被引：0

作者：

Jiang S. ^{[1
]}

Zhong X. ^{[1
]}

Pan L. ^{[1
]}

Dan X. ^{[1
]}

Ma D. ^{[1
]}

机构：

[1] School of Biotechnology and Food Engineering, Hefei University of Technology

来源：

Nongye Jixie Xuebao/Transactions of the Chinese Society of Agricultural Machinery | 2010年 / 41卷 / 03期

关键词：

Noodle; Processing quality; Ultra-high pressure technology; Wheat gluten;

D O I：

10.3969/j.issn.1000-1298.2010.03.032

中图分类号：

学科分类号：

摘要：

The denaturalization mechanism of ultra-high pressure treated wheat gluten (room temperature, 400MPa, 10min) was studied by scanning electron microscope and DSC, and the effects of ultra-high pressure treated wheat gluten and ordinary wheat gluten on the quality of noodle were investigated by sensory evaluation, texture analyzer and farinograph. The results indicated that ultra-high pressure treatment increased the crosslinked extent of wheat gluten and the temperature of denaturalized peak was changed from 117.02°C to 119.76°C.Ultra-high pressure treated wheat gluten and ordinary wheat gluten could improve the wet gluten content of flour, and greatly influenced the noodle's sensory evaluation score, breaking force and hardness under the addition amount from zero to 3.5%. The quality of noodles processed with ultra-high pressure treated wheat gluten was better than ordinary wheat gluten at the same addition amount( p<0.05), and the optimal addition amount of ultra-high pressure treated wheat gluten was 3%. Compared with ordinary wheat gluten, the farinograph property of flour added with 3% ultra-high pressure treated wheat gluten was also better.

引用

页码：153 / 157+168

共 11 条

[1] (2005)
[2] Boonyaratanakornkit B.B., Park C.B., Clark D.S., Pressure effects on intra- and intermolecular interactions within proteins, Biochimica et Biophysica Acta, 1595, 1-2, pp. 235-249, (2002)
[3] Lullien-Pellerin V., Balny C., High-pressure as a tool to study some proteins'properties: conformational modification, activity and oligomeric dissociation, Innovative Food Science and Emerging Technologies, 3, 3, pp. 209-221, (2002)
[4] Gianibelli M.C., Larroque O.R., MacRitchie F., Et al., Biochemical, genetic and molecular characterization of wheat glutenin and its component subunits, Cereal Chemistry, 78, 6, pp. 635-646, (2001)
[5] Day L., Augustin M.A., Batey I.L., Et al., Wheat-gluten uses and industry needs, Trends in Food Science and Technology, 17, 2, pp. 82-90, (2006)
[6] Apichartsrangkoon A., Ledward D.A., Bell A.E., Et al., Physicochemical properties of high pressure treated wheat gluten, Food Chemistry, 63, 2, pp. 215-220, (1998)
[7] Kieffer R., Schurer F., Kohler P., Et al., Effect of hydrostatic pressure and temperature on the chemical and functional properties of wheat gluten: studies on gluten, gliadin and glutenin, Journal of Cereal Science, 45, 3, pp. 285-292, (2007)
[8] Valerie M., Stephane G., Thermal behavior of native and hydrophobized wheat gluten, gliadin and glutenin-rich fractions by modulated DSC, International Journal of Biological Macromolecules, 27, 3, pp. 229-236, (2000)
[9] (2008)
[10] Akinori M., Masata M., Masao M., Effect of transglutaminase treatment on the glass transition of soy protein, Journal of Agricultural and Food Chemistry, 48, 8, pp. 3286-3291, (2000)

← 1 2 →