Delineating the dynamic transformation of gluten morphological distribution, structure, and aggregation behavior in noodle dough induced by mixing and resting

Zhang, Mengli; Ma, Meng; Jia, Ruobing; Yang, Tianbao; Sun, Qingjie; Li, Man

doi:10.1016/j.foodchem.2022.132853

Cited by 30 publications

(8 citation statements)

References 39 publications

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“…Folin-phenol colorimetry was used to measure the soluble protein concentration in the supernatant and the results were expressed as mg/mL. The difference in soluble protein between P1 and P2 indicates ionic bond, the difference between P3 and P2 indicates hydrogen bond, while the difference between P4 and P3 indicates hydrophobic interaction ( Zhang et al, 2022a ).…”

Section: Methodsmentioning

confidence: 99%

Evolution of the morphological, structural, and molecular properties of gluten protein in dough with different hydration levels during mixing

et al. 2022

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Section: Methodsmentioning

confidence: 99%

Evolution of the morphological, structural, and molecular properties of gluten protein in dough with different hydration levels during mixing

et al. 2022

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“…Bitter peptides were subjected to further separation separated by Sephadex G-25 gel chromatography column according to different molecular weight ranges. To clarify the key peptides accounting for the bitter taste sensation, the components with the strongest bitterness were selected through sensory evaluation and were analyzed by HPLC-MS/MS ( 33 ). The liquid chromatography column was C18 reversed-phase analysis column (150 um i.d.…”

Section: Methodsmentioning

confidence: 99%

Characteristics of the enzyme-induced release of bitter peptides from wheat gluten hydrolysates

et al. 2022

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Bitter peptides in the enzymatic hydrolysates were prepared and purified from wheat gluten using aqueous ethanol solutions and macroporous resin, which has opened a new road for the extraction and separation of bitter peptides. This report contains the release regularity of bitter peptides and the factors affecting the change of bitter intensity during enzymatic hydrolysis, providing a scientific basis for the research on debitterizing method. In this study, the effects of different degrees of hydrolysis (DH) and enzyme active sites on the bitter peptide content and bitter taste thresholds were discussed. The relationship between amino acid composition, molecular weight distribution, surface hydrophobicity and bitter taste thresholds was extensively researched. The results showed the exposure of hydrophobic amino acids and the bitterness intensity of the hydrolysates increased as the DH increased, and the bitterness of wheat gluten hydrolysates (WGHs) hydrolyzed by Alcalase was stronger than that of Trypsin. According to correlation analysis, the proportion of total hydrophobic amino acid is the first factor that affects the sensory properties of bitter peptide, and the release content of bitter peptides and the content of total bitter amino acids are the second, following by the content of peptide in the molecular weight range of 500–1,000 Da and the surface hydrophobicity. The amino acid sequence of bitter peptides from WGHs were identified and predicted using high performance liquid chromatography-mass spectrometry (HPLC-MS/MS) and bioinformatics. It was found that the molecular weight of most of the peptides was below 1,500 Da, and the Q value was higher than 5.86 kJ/mol.

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“…However, no significant variations in the gluten network structure were identified between resting for 30, 60, or 90 min. As the resting time increases (to 90 min), the gluten network becomes loose (Zhang et al ., 2022a). After 90 min of resting, the dough also contained some small fragments due to the aggregation of gluten fibres.…”

Section: Effect Of the Resting Process On Dough Properties And Noodle...mentioning

confidence: 99%

“…At present, the production of noodles in China mostly adopts one resting process, and there are also two resting processes that include noodle resting (Cong & Qiyu, 2011). In addition, researchers' studies on resting mainly focus on a single type of dough or noodles strip resting, lacking precise research on different noodle products such as dried noodles and semi-dried noodles (Jiang et al, 2014;Yang et al, 2021;Zhang et al, 2022aZhang et al, , 2022b. Due to the differences in the quality evaluation system standards for noodles among researchers, there are also significant differences in the resting processes obtained.…”

Section: Introductionmentioning

confidence: 99%

The resting process: a comprehensive review of the effects on dough properties and resulting noodles quality, including improvement strategies

Obadi,

Li,

et al. 2023

Int J of Food Sci Tech

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SummaryThe production processes of different types of noodles are slightly different, but the main production process includes kneading, resting, rolling, sheeting, and cutting. Among them, resting is an important step in noodle‐making that has a major impact on the final quality of the noodles. After the kneading is over, the dough needs to rest for a period of time before it can be pressed into sheets. The effectiveness of the dough resting process led to a more uniform and compact gluten network distribution and improved the texture and cooking properties of the noodles compared to those without resting. From the literature reviewed, reasonable dough resting times, temperatures, and humidity can improve the quality of the finished product. This review aims to summarize the concept of the dough resting process and factors affecting dough resting, discuss the effect of the resting process on dough properties and noodle quality, and suggest specific improvement strategies.

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Delineating the dynamic transformation of gluten morphological distribution, structure, and aggregation behavior in noodle dough induced by mixing and resting

Cited by 30 publications

References 39 publications

Evolution of the morphological, structural, and molecular properties of gluten protein in dough with different hydration levels during mixing

Evolution of the morphological, structural, and molecular properties of gluten protein in dough with different hydration levels during mixing

Characteristics of the enzyme-induced release of bitter peptides from wheat gluten hydrolysates

The resting process: a comprehensive review of the effects on dough properties and resulting noodles quality, including improvement strategies

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