Raman studies of gluten proteins aggregation induced by dietary fibres

Nawrocka, Agnieszka; Szymańska-Chargot, Monika; Miś, Antoni; Kowalski, Radosław; Gruszecki, Wiesław I.

doi:10.1016/j.foodchem.2015.07.132

Cited by 63 publications

(39 citation statements)

References 28 publications

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“…According to previous study, the high molecular weight (HMW) aggregates generate higher elastic property for both gluten and dough (Singh & Singh, ). Upon fibre addition, the weakened aggregation behaviour and decreased HMW aggregates were observed in many studies (Zhou et al ., ; Nawrocka et al ., ). Consequently, the reduced cohesiveness of the dough samples may be attributed to the impaired intermolecular interactions.…”

Section: Resultsmentioning

confidence: 97%

“…The G system is composed of only wheat gluten, while the G+S system is a mixture of wheat gluten and wheat starch with a constant weight proportion 15:80 (on the same moisture basis) (Nawrocka et al, 2016). The two systems were prepared with intention of figuring out the distinctions between WBDF-gluten dough and WBDF-starch-gluten dough.…”

Section: Wheat Gluten Preparationmentioning

confidence: 99%

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Rheological properties of gluten and gluten‐starch model doughs containing wheat bran dietary fibre

Han

et al. 2018

Int J of Food Sci Tech

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Summary The effect of wheat bran dietary fibre (WBDF) on the texture and extensional properties of gluten (G) as well as gluten‐starch (G+S) doughs were investigated. Texture analysis revealed an increasing hardness of WBDF‐enriched doughs, ascribed to the gradual formation of intermolecular hydrogen bonds and weakened aggregation behaviour of gluten proteins. Extension results showed that G and G+S systems exhibited growing extension resistance thanks to the strengthened strain‐hardening capacity induced by WBDF. On the other hand, the WBDF accelerated the rupture of the gluten network and led to a downtrend of dough extensibility by increasing the friction with gluten branches and impairing the uniformity of the network structure. The findings indicate the possible impairment of the dough texture properties upon the addition of WBDF. Accordingly, for bran‐enriched flour products, the pretreatment with bran‐like particles leading to size reduction, softening or solubility improvement may be advantageous.

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Section: Resultsmentioning

confidence: 97%

Section: Wheat Gluten Preparationmentioning

confidence: 99%

Rheological properties of gluten and gluten‐starch model doughs containing wheat bran dietary fibre

Han

et al. 2018

Int J of Food Sci Tech

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“…The shape of the second peak can also be influenced by chemical interactions between fibre and gluten proteins. Results of our previous studies performed with Raman spectroscopy Nawrocka et al 2016a;Nawrocka et al 2016b) indicate that fibre substantially modifies the conformational structure of proteins during dough development, i.e. it increases the proportion of hydrogen-bonded β-sheets due to aggregation or abnormal folding.…”

Section: Introductionmentioning

confidence: 99%

Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis

Miś

Nawrocka

Dziki

2017

Food Bioprocess Technol

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A regression model composed of two sigmoid functions with variable asymptotes was developed and used to analyse the dietary fibre supplement behaviour during bread dough mixing. Using eight commercial dietary fibres of different botanical origin and model wheat starch-gluten flour, farinograph curves for fibre-flour blends and for the flour only were performed. After smoothing of the curves with the regression model, difference farinograms as the fibre supplementation effects were determined. The results showed that the difference farinograms had two peaks, whose shape was strongly differentiated by the studied supplements. The presence of both peaks allowed distinguishing two kinds of the rheological activity of each fibre supplement: weakening and strengthening of the consistency of bread dough during its development. The carrot, oat, cranberry, and cacao fibres exhibited dominance of strengthening over weakening action. While chokeberry, carob, apple, and flax fibres were characterised by dominance of weakening over strengthening action. The analysis of both position and height of the peaks in the difference farinogram can be also helpful for determination of hydration kinetics of the fibres used for bread supplementation.

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“…Similarly, protein fibrils may have created binding sites between particles [50]. Gluten proteins-a group of proteins stored with starch in the endosperm of various cereal grains-have unique viscoelastic properties [56]. The addition of gluten with the steaming of the sample reduced the bond stiffness.…”

Section: Discussionmentioning

confidence: 99%

Discrete Element Method Modelling of the Diametral Compression of Starch Agglomerates

et al. 2020

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Starch agglomerates are widely applied in the pharmaceutical, agricultural, and food industries. The formation of potato starch tablets and their diametral compression were simulated numerically and verified in a laboratory experiment to analyse the microscopic mechanisms of the compaction and the origins of their breakage strength. Discrete element method (DEM) simulations were performed using EDEM software. Samples comprised of 120,000 spherical particles with radii normally distributed in the range of 5–36 μm were compacted in a cylindrical die with a diameter of 2.5 cm. The linear elastic–plastic constitutive contact model with a parallel bonded-particle model (BPM) was used to model the diametral compression. DEM simulations indicated that the BPM, together with the linear elastic–plastic contact model, could describe the brittle, semi-brittle, or ductile breakage mode, depending on the ratio of the strength to Young’s modulus of the bond and the bond-to-contact elasticity ratio. Experiments confirmed the findings of the DEM simulations and indicated that potato starch (PS) agglomerates can behave as a brittle, semi-brittle, or ductile material, depending on the applied binder. The PS agglomerates without any additives behaved as a semi-brittle material. The addition of 5% of ground sugar resulted in the brittle breakage mode. The addition of 5% gluten resulted in the ductile breakage mode.

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Raman studies of gluten proteins aggregation induced by dietary fibres

Cited by 63 publications

References 28 publications

Rheological properties of gluten and gluten‐starch model doughs containing wheat bran dietary fibre

Rheological properties of gluten and gluten‐starch model doughs containing wheat bran dietary fibre

Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis

Discrete Element Method Modelling of the Diametral Compression of Starch Agglomerates

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