Investigation of viscoelastic behaviour of rice-field bean gluten-free dough using the biophysical characterization of proteins and starch: a FT-IR study

Abstract

Gluten-free bread making success is closely linked to the biophysical behaviour of dough. Quality of these doughs is largely determined by the properties of their proteins and starch. This study aimed to explain, at the structural level the rheological behaviour of gluten-free rice-field bean dough compared to that of soft wheat. The conformational aspects of proteins and starch were studied using Fourier transformed infrared spectroscopy (FT-IR). Doughs of soft wheat, rice, field bean, mixture of rice-field bean flour and the same mixture where a portion of rice flour underwent hydrothermal treatment were studied. The results show that viscous and viscoelastic components of gluten-free doughs were changed by supplementation of rice with field bean flour. Most of gluten-free doughs possessed a higher storage modulus in comparison with soft wheat dough. Analysis of FT-IR spectra in the amide I region conveyed to find the differences relative to soft wheat flour dough showed that in non-gluten doughs the increase in β-sheet content was observed at the expense of β-turns. These results were confirmed by amide I deconvolution. Gluten-free doughs contained more β-sheet structure as compared to soft wheat dough and less β-turns inducing high structuralization level that characterized this type of dough matrix. Concerning starch, the supplementation with rice-field bean generated the reorganization of field bean and rice doughs starches approaching that of wheat dough. Electronic supplementary materialThe online version of this article (10.1007/s13197-019-03602-2) contains supplementary material, which is available to authorized users.

Effect of Composition and Processing Conditions on Selected Properties of Potato-Based Pellets and Microwave-Expanded Snacks Supplemented with Fresh Beetroot Pulp

“…The composition of secondary protein structure participating in the amide I band was expressed as a percentage of the area of the fitted region denoted as a relative area of components centered at specific wavenumbers [Bock & Damodaran, 2013]. The secondary structure assignment was based on absorption wavenumbers as described previously [Fetouhi et al, 2019]. Amide I secondary structures: α-helix (1649-1659 cm -1 ), β-sheet (1620-1644 cm -1 ), β-turn (1660-1688 cm -1 ), and random coils (1510-1619 cm -1 ) were assigned.…”

“…In analyzing gluten-free cake, Fetouhi et al [2019] obtained the R-ratio between 0.6 and 0.8 and concluded that its high values indicated a high tendency of starch for retrogradation [Fetouhi et al, 2019].…”

Mikroenkapsulasi Konsentrat Asam Lemak Tak Jenuh Dari Minyak Ikan Patin

“…Maltodekstrin sebagai produk modifikasi pati sedangkan natrium kaseinat merupakan protein susu yang banyak digunakan sebagai pengemulsi, keduanya berperan besar dalam penentuan sifat viskoelastisitas emulsi dari mikrokapsul. Sebagaimana yang dinyatakan Fetouhi et al (2019) wa protein merupakan komponen utama yang bertanggungjawab dalam sifat viskoelastis dalam produk pangan yang berbasis campuran protein dan pati. Penambahan protein dalam komposisinya dengan pati/polisakarida dapat meningkatkan sifat-sifat viskoelastis yang sangat besar pada produk pasta atau gel.…”

Quantification of Starch Order in Physically Modified Rice Flours Using Small-Angle X-ray Scattering (SAXS) and Fourier Transform Infrared (FT-IR) Spectroscopy

“…Vibrational spectroscopy such as infrared (IR), near-infrared (NIR), and Raman spectroscopy are sensitive to changes in the internal structure of polymetric materials, including biological materials. [19][20][21][22][23][24][25] Numerous studies have been carried out regarding not only changes in the crystallinity of starch in rice flour during processing but also those in its chain conformation, and helicity and local structure by vibrational spectroscopy often combined with wide-angle X-ray diffraction. 25,26 Specifically, FT-IR has been used extensively to quantify the short-range order as a crystalline phase index of starchy materials.…”