Glutathione affects rheology and water distribution of wheat dough by changing gluten conformation and protein depolymerisation

Abstract

The effects of reduced glutathione (GSH) on dough rheology, water state and distribution, gluten conformation, and protein molecular weight distribution were investigated. Addition of GSH (0.02−0.04%) resulted in a more viscous and less elastic dough with decreased G 0 and increased tanδ values, which suggested decreased cross-links in gluten network and a weakened dough structure. The molecular weight of proteins was reduced by the GSH-induced cleavage of intermolecular disulphide bonds. Fourier transform infrared spectroscopy showed a high fraction of β-sheet formation at the expense of α-helix and β-turns, indicating a destabilised secondary structure and protein depolymerisation. GSH increased water release from the gluten network in dough resulting in an increase in freezable water content and caused water redistributed from bound water to weakly bound water. This study provided insights into correlation between wheat dough rheological properties and gluten structure influenced by GSH.

Impact of glucose oxidase on characteristics of corn dough with different frozen storage times

“…It is sensitive to conformational changes in protein secondary structure and has high absorption intensity making its role pivotal in studying protein secondary structure (Singh et al., 2015). The identification of the protein secondary structure is based on available literature (Guo et al., 2020). Specifically, α‐helix has a band in the region of 1650–1660 cm −1 , while β‐sheet has the bands in the regions of 1610–1640 cm −1 and 1680–1690 cm −1 .…”

“…The rheological properties of corn doughs after the tested frozen storage periods were analysed using a rheometer (Discovery Hybrid Rheometer‐3; TA Instruments, Newcastle, DE, USA) equipped with a 20 mm diameter parallel plate (Guo et al., 2020). The frozen storage corn dough was thawed at 25 °C for 1 h. Then, 4 g of fresh or thawed dough was placed in the centre of the carrier table.…”

“…Doughs manifest viscoelastic properties. The G 0 represents a solid property like elasticity and G 00 indicates a liquid property such as the viscosity of an object (Guo et al, 2020). The rheological behaviour of the dough was determined by the interaction of starch and protein.…”

Effects of rice flour substitution on the structure and processing characteristics of mixed rice-wheat dough

“…The combination of moisture and other ingredients in our has an important in uence on the rheological properties of The relaxation time (T2) of dough represents the uidity and binding degree of water. A shorter T2 relaxation time indicates a lower degree of water freedom [47]. Figure 4 showed the nuclear magnetic resonance (NMR) curves of mixed our dough.…”

Recent advances in the technology of quick‐frozen baozi: a review

“…Meanwhile, ice crystals formed inside and outside the cells can damage the structure and permeability of yeast cell membranes. Continuously, the damaged yeast cells could release the glutathione reducing agents and destroy the disulphide bonds of gluten proteins (Ribotta et al ., 2003; Guo et al ., 2021).…”