2018
DOI: 10.1016/j.foodhyd.2018.07.019
|View full text |Cite
|
Sign up to set email alerts
|

The impact of heating on the unfolding and polymerization process of frozen-stored gluten

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
3
1
1

Citation Types

0
31
0
1

Year Published

2018
2018
2024
2024

Publication Types

Select...
8

Relationship

0
8

Authors

Journals

citations
Cited by 78 publications
(32 citation statements)
references
References 29 publications
0
31
0
1
Order By: Relevance
“…However, high-molecular-weight glutenin subunits participating in the depolymerization reaction facilitate a weakened gluten network, resulting in decreased resistance to extension. Additionally, gluten secondary structure plays an important role in the gluten network (Nawrocka et al, 2018;Wang et al, 2018) and affects the extensographic properties of dough. Wellner et al (2005) revealed that glutenins primarily contributed to β-structures (β-sheets and β-turns), while gliadins primarily contributed to the α-helix structure.…”
Section: Extensograph Properties Of Steamed Bread Doughmentioning
confidence: 99%
“…However, high-molecular-weight glutenin subunits participating in the depolymerization reaction facilitate a weakened gluten network, resulting in decreased resistance to extension. Additionally, gluten secondary structure plays an important role in the gluten network (Nawrocka et al, 2018;Wang et al, 2018) and affects the extensographic properties of dough. Wellner et al (2005) revealed that glutenins primarily contributed to β-structures (β-sheets and β-turns), while gliadins primarily contributed to the α-helix structure.…”
Section: Extensograph Properties Of Steamed Bread Doughmentioning
confidence: 99%
“…Increasing the temperature to more than 60–90°C significantly increased G ′ and G ″, possibly attributed to numerous reasons such as aggregate formation consolidation of attractive forces (Van der Waals forces and hydrogen bonding) between protein aggregates (Hua, Cui, Wang, Mine, & Poysa, 2005; Spotti et al, 2014) and covalent (SS) cross‐linking generation (Savadkoohi & Farahnaky, 2012; Wang, Zou, Tian, et al, 2018). The fluorescence peak intensity once increased to 354.5 nm with the increase in the gelling temperature from 60 to 90°C.…”
Section: Physical Modificationmentioning
confidence: 99%
“…Glutenin may be polymerized upon the oxidation of sulfhydryl groups while sulfhydryl‐disulfide interchange may be the main mechanism for the cross‐linking of gliadin (Singh & MacRitchie, 2004). According to the results of nonreducing SDS‐PAGE, high molecular gluten aggregates are formed with low solubility in the sample buffer in accordance with the reduced intensity band of HMW‐GS due to oxidation and the subsequent polymerization of glutenin upon sulfhydryl (SH)‐SS exchange (Wang, Zou, Tian, et al, 2018).…”
Section: Physical Modificationmentioning
confidence: 99%
See 1 more Smart Citation
“…Gluten may be regarded as highly nutritious as it contains a small quantity of starch, fat and mineral substances [2][3] . Gluten protein has been used as an additive in food, fodder and other industries [4] . The enrichment of hydrophobic amino acids (such as glutamic acid, leucine, proline) in gluten protein facilitates the formation of a larger hydrophobic interaction area in gluten protein [5][6] .…”
Section: Introductionmentioning
confidence: 99%