Heat-induced polymerization behavior variation of frozen-stored gluten

Wang, Pei; Zou, Min Ming; Gu, Zhenxin; Yang, Runqiang

doi:10.1016/j.foodchem.2018.02.047

Cited by 91 publications

(37 citation statements)

References 35 publications

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“…Size‐exclusion high‐performance liquid chromatography is a good method for size fractionation of wheat proteins (Wang et al ., 2018a), and the extractability of proteins using SDS solutions is a good indicator of the cross‐linking degree (Wang et al ., 2014a). Herein, SE‐HPLC analysis was conducted to analyse changes in the Mw distribution profiles of gluten with different catechins.…”

Section: Resultsmentioning

confidence: 99%

“…The properties of gluten mainly depend on the amount and proportion of chain entanglements, hydrogen bonds, covalent bonds, hydrophobic interactions, electrostatic forces and SS bonds (Zhu et al ., 2019). Secondary structure is one of the key conformational indices of gluten (Wang et al ., 2018a). FTIR spectra of gluten were collected and processed to evaluate the role of catechins in protein conformational changes.…”

Section: Resultsmentioning

confidence: 99%

“…Size‐exclusion high‐performance liquid chromatography was analysed on an Agilent 1200 Series HPLC system (Agilent Technologies, Santa Clara, CA, USA) and a Shodex Protein KW‐804 column (Showa, Kyoto, Japan) according to the method of Wang et al . (2018a). The content of SDS‐soluble polymers (SDS‐P), SDS‐soluble monomers (SDS‐M) and SDS‐insoluble proteins (SDS‐I) was calculated from the peak area.…”

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Effects of catechins on the polymerisation behaviour, conformation and viscoelasticity of wheat gluten

Pan

Zhang

Liu

et al. 2020

Int J of Food Sci Tech

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Effects of catechins on the polymerisation behaviour, conformation and viscoelasticity of wheat gluten

Pan

Zhang

Liu

et al. 2020

Int J of Food Sci Tech

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“…Moreover, development of gluten structure is the function of disulphide bonds in glutenin and gliadins, and thus depleting disulphide bonds weakens the gluten matrix. The developed gluten matrix undergo deterioration exhibited through molecular changes during frozen storage (Wang et al, 2018). Zhao et al (2013) reported free sulfhydryl groups increased in the wheat dough during frozen storage time, which indicated decrease of number of disulphide bonds.…”

Section: Stickiness Of Frozen Leavened Doughmentioning

confidence: 99%

Effects of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen dough

Chisenga

Workneh

Bultosa

et al. 2019

AAS

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Cassava utilization in the form of cassava-wheat bread is increasing in Africa. However, information on stickiness properties of dough handling under normal and frozen conditions is limited. In view of this the gluten contents and water absorption of doughs, and stickiness of unleavened, leavened and leavened-frozen doughs processed from 0 to 30 % cassava flour substitution level (CFSL) as compared to wheat flour were determined. The gluten contents of flour blends (6.88–13.00 %) decreased significantly (p < 0.05) with increasing CFSL. Water absorption capacity (WAC) was ranged from 59.57–61.70 % and showed positive correlation with gluten contents (r = 0.595, p < 0.05). Cassava variety (CV) and CFSL had significant p < 0.05) influence on stickiness of unleavened (34.14–122.17 g), leavened (13.53–83.94 g) and leavened frozen (126.88–146.82 g) dough. Irrespective of CV and CFSL, frozen dough had the highest stickiness. Gluten content and WAC had significant (p < 0.01) negative influence on stickiness in unleavened (r = -0.445 and -0.437, respectively) and leavened (r = -0.457 and -0.434, respectively) doughs. The variation in stickiness was influenced by gluten contents and CFSL. The unfrozen dough and frozen dough exhibited higher stickiness in lower and higher gluten content flour blends, respectively.

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“…Frozen dough is increasingly used in making baked food and more Chinese cuisine, such as sweet dumpling balls, steamed buns, and dumplings [1], because of its advantages in many perspectives, such as saving time and retail expenses, prolonging the shelf-life of dough and facilitating standardization and large-scale production [2,3]. In recent years, freezing technology has been intensively studied and rapidly developed for preserving dough.…”

Section: Introductionmentioning

confidence: 99%

Influence of Konjac Glucomannan and Frozen Storage on Rheological and Tensile Properties of Frozen Dough

Cui

Liu

et al. 2019

Polymers

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The impact of various amounts of konjac glucomannan on the structural and physicochemical properties of gluten proteins/dough at different periods of frozen storage is evaluated in the present study. As frozen storage time was prolonged, the molecular weight and the free sulfhydryl content of gluten proteins and the tensile properties of frozen dough all decreased. The addition of konjac glucomannan reduced the variations in the structural and rheological properties of gluten proteins/dough. Frozen dough with 2.5% added konjac glucomannan showed the highest water binding capacity and retarded the migration of water. Scanning electron microscopy and differential scanning calorimetry results also revealed that adding konjac glucomannan reduced the cracks and holes in the dough and enhanced its thermal stability. The correlations between mechanical characteristics and structure parameters further indicated that konjac glucomannan could not only stabilize the structures of gluten proteins but also bind free water to form more stable complexes, thereby retaining the rheological and tensile properties of the frozen dough.

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Heat-induced polymerization behavior variation of frozen-stored gluten

Cited by 91 publications

References 35 publications

Effects of catechins on the polymerisation behaviour, conformation and viscoelasticity of wheat gluten

Effects of catechins on the polymerisation behaviour, conformation and viscoelasticity of wheat gluten

Effects of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen dough

Influence of Konjac Glucomannan and Frozen Storage on Rheological and Tensile Properties of Frozen Dough

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