Further interpretation of the underlying causes of the strengthening effect of alkali on gluten and noodle quality: Studies on gluten, gliadin, and glutenin

Han, Chuan-Wu; Ma, Meng; Li, Man; Sun, Qingjie

doi:10.1016/j.foodhyd.2020.105661

Cited by 80 publications

(33 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As shown in Figure 1, compared with acidic conditions (pH 5–6), values of the G ’ and G ’’ were higher under neutral and alkaline conditions (pH 7 to 9). Our results were consisted with previous report (Han et al., 2020). Alkaline condition promoted a stronger gluten structure with more solid‐like behavior, suggesting that the alkaline condition might play a key role in rheological properties by improving physical cross‐linkings and the free sulfhydryl/disulfide exchange.…”

Section: Resultssupporting

confidence: 92%

“…In the processing of flour products, pH condition during dough formation are very important for the quality of flour products. For example, yellow alkaline noodles are a popular staple food in southern China (Han et al., 2020). Addition of alkaline salts had great influence on the color change, flavor, and texture improvement of noodles (Rombouts et al., 2014).…”

Section: Introductionmentioning

confidence: 99%

“…Under alkaline condition, the formation of disulfide bonds and irreversible intermolecular cross‐linking led to an increased gluten cross‐linking (Jansens et al., 2013). Additionally, pH‐induced the macroscopic quality changes of dough were related with subfractions of gluten (Han et al., 2020). Hance, pH has a great influence on the structure and quality of dough.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Carboxymethylcellulose‐induced changes in rheological properties and microstructure of wheat gluten proteins under different pH conditions

Chen

Tang

Wang

et al. 2021

Journal of Food Science

View full text Add to dashboard Cite

Absract The interaction between gluten and hydrocolloid additive, as well as the pH condition during dough formation is very important in making flour products. In this study, the influence of different pH conditions on the interactions between gluten proteins (including glutenin and gliadin) and carboxymethylcellulose (CMC), and on the rheological and microstructure changes of gluten proteins was investigated. The dynamic frequency sweep indicated CMC‐gluten displayed more solid‐like behavior under alkaline conditions than that under acidic conditions. The creep‐recovery experiment suggested acidic conditions were not conducive to maintain the elasticity of CMC‐gluten. Microstructural changes of various glutens with CMC showed that a higher ratio of β‐sheets was observed in the CMC‐gluten and CMC‐glutenin under alkaline conditions. Total free sulfhydryl contents and changes in tryptophan microenvironment showed glutenin played a key role in the G polymerization with the addition of CMC. Lower surface hydrophobicity of CMC‐gluten was displayed under acidic conditions. Scanning electron microscopy images showed that neutral and alkaline conditions were conducive to the network structure formation of CMC‐gluten and CMC‐glutenin. Practical Application This study investigated the interaction of CMC with gluten, gluten, and gliadin under different pH conditions, providing a basis for expanding dough quality improvement, and extending the in‐depth application of CMC in the food industry.

show abstract

Section: Resultssupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Carboxymethylcellulose‐induced changes in rheological properties and microstructure of wheat gluten proteins under different pH conditions

Chen

Tang

Wang

et al. 2021

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…In this study, the distribution of the T 2 relaxation time of the fresh noodles was investigated to characterize the changes in the water status induced by PAW. The T 2 relaxation time represents the diffusion and chemical exchange process between water molecules and biopolymers or other solutes [ 29 ]. Three different distribution regions ( Figure 7 , I–III) were detected in all noodle samples, indicating that PAW did not change the water domains in the noodle samples [ 30 ].…”

Section: Resultsmentioning

confidence: 99%

Evaluation of the Storage Stability and Quality Properties of Fresh Noodles Mixed with Plasma-Activated Water

Wang

Liu

et al. 2022

Foods

Self Cite

View full text Add to dashboard Cite

Enhancing the quality retention of fresh noodles remains challenging. In this study, we investigated the effect of dough mixing with plasma-activated water (PAW) of different activation times on the storage stability and quality characteristics of fresh noodles. It was found that the total plate count in the fresh noodles prepared by PAW (PAWN) showed no obvious inhibition during storage at 25 °C, but could be significantly reduced at 4 °C as compared with the control. The decrease in L* value and pH of the PAWN was significantly retarded during storage, indicating an enhanced storage stability. The stability time of dough mixed with PAW could be significantly improved. PAW treatment decreased the viscosity properties and setback value of starch, while enhancing the interaction of water and non-water components in fresh noodles. In addition, dynamic polymerization and depolymerization of proteins were detected in Size-Exclusion High-Performance Liquid Chromatography (SE-HPLC) profiles of PAWN. The hardness and adhesiveness of the cooked noodles decreased, while the springiness significantly increased. These results implied the potential of PAW in improving the storage stability and quality of fresh noodles.

show abstract

“…Different cereals like wheat, barley, oats, rye or their crossbred varieties contain gluten [7]. Gluten has two subfractions: gliadins, single-chain proteins soluble in alcoholwater mixture and glutenin, insoluble poly-peptide chain macromolecules [2,8].…”

Section: Introductionmentioning

confidence: 99%

Functionalized TiO2 Nanotube Platform for Gliadin Electroanalysis

2020

View full text Add to dashboard Cite

The present paper presents a gliadin detection method. This method is based on a modified Ti electrode. Modification was performed by a simple and cheap anodization. Then, a layer of graphene oxide was added, and gliadin antibody was fixed on the electrode surface. Using this complex system, electrochemical impedance spectroscopy was used for gliadin detection. Solutions with known gliadin (a fraction from gluten) content were used for analysis. Impedance measured at a certain frequency and coating resistance were analyzed. Better results (good linearity and lower detection limit) were obtained by plotting impedance at a certain frequency versus gliadin concentration. Coating resistance was proved to be in linear dependency with gliadin concentration only at lower concentrations. This system based on titanium nanostructured electrode has the potential to be used for gluten contamination detection from foods.

show abstract

Further interpretation of the underlying causes of the strengthening effect of alkali on gluten and noodle quality: Studies on gluten, gliadin, and glutenin

Cited by 80 publications

References 35 publications

Carboxymethylcellulose‐induced changes in rheological properties and microstructure of wheat gluten proteins under different pH conditions

Carboxymethylcellulose‐induced changes in rheological properties and microstructure of wheat gluten proteins under different pH conditions

Evaluation of the Storage Stability and Quality Properties of Fresh Noodles Mixed with Plasma-Activated Water

Functionalized TiO2 Nanotube Platform for Gliadin Electroanalysis

Contact Info

Product

Resources

About