Effect of phosphate salts on the gluten network structure and quality of wheat noodles.

Disulfides / chemistry Flour / analysis Food Quality Glutens / chemistry Phosphates / chemistry Protein Structure, Secondary Rheology Salts / chemistry Triticum / chemistry Water
Gluten network structure Noodle Phosphate salt Water holding capacity

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
01 Oct 2021
Historique:
received: 30 01 2021
revised: 08 04 2021
accepted: 16 04 2021
pubmed: 3 5 2021
medline: 8 6 2021
entrez: 2 5 2021
Statut: ppublish

Résumé

The effects of three phosphate salts (PS) on the secondary structure, microstructure of gluten, rheological properties of dough and water status of noodles were investigated to determine the mechanisms underlying the changes in the quality of noodles. Changes in the secondary structure detected were the increased number of β-sheet and decreased number of random coil structures. PS reduced the content of free sulfhydryl (SH) and increased the content of disulfide (SS) bonds. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis indicated that the band density of the high molecular regions of the gluten was reduced. The results showed that adding PS induced a more compact microstructure and improved the G' and G'' values of the dough. After adding PS, the water-solids interaction in noodles was enhanced by the decreased water mobility. It was concluded that PS promoted the water holding capacity of the noodles and strengthened the gluten network.

Identifiants

DOI: 10.1016/j.foodchem.2021.129895 PMID: 33933957
pubmed: 33933957
pii: S0308-8146(21)00901-8
doi: 10.1016/j.foodchem.2021.129895
pii:
doi:

Substances chimiques

Disulfides 0
Phosphates 0
Salts 0
Water 059QF0KO0R
Glutens 8002-80-0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

129895

Informations de copyright

Copyright © 2021 Elsevier Ltd. All rights reserved.

Auteurs

Juan Sun (J)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.

Min Chen (M)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.

Xiaoxiao Hou (X)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.

Tingting Li (T)

Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, 159 Longpan Road, Nanjing 210037, China.

Haifeng Qian (H)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.

Hui Zhang (H)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.

Yan Li (Y)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.

Xiguang Qi (X)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.

Li Wang (L)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China. Electronic address: wl0519@163.com.

Articles similaires

Effects of water-insoluble wheat bran-fraction powder on disease activity and caecal microbiota in dextran sodium sulphate-induced inflammatory bowel disease mouse model.

Kazuya Koga, Mizuki Sato, Nanase Okamoto et al.
1.00
Animals Dietary Fiber Dextran Sulfate Mice Disease Models, Animal

Study on the mechanical properties of granite responses of cyclic heating and water cooling considering microcosmic and energy.

Xiaokang Liang, Hanxiang Liu, Yong Yuan et al.
1.00
Silicon Dioxide Water Hot Temperature Compressive Strength X-Ray Diffraction

Expression interplay of genes coding for calcium-binding proteins and transcription factors during the osmotic phase provides insights on salt stress response mechanisms in bread wheat.

Diana Duarte-Delgado, Inci Vogt, Said Dadshani et al.
1.00
Triticum Transcription Factors Gene Expression Regulation, Plant Plant Proteins Salt Stress

Rice growth and yield responses to saline water irrigation are related to Na+/K+ ratio in plants.

Priya Lal Chandra Paul, Afsana Jahan, Palash Kumar Kundu et al.
1.00
Oryza Agricultural Irrigation Potassium Sodium Soil

Classifications MeSH

questionsmedicales.fr › Composés chimiques organiques › Composés du soufre › Sulfures › Disulfures › Effect of phosphate salts on the gluten...
questionsmedicales.fr › Aliments et boissons › Aliments › Farine › Effect of phosphate salts on the gluten...
questionsmedicales.fr › Environnement et santé publique › Santé publique › Qualité alimentaire › Effect of phosphate salts on the gluten...
questionsmedicales.fr › Acides aminés, peptides et protéines › Protéines › Protéines végétales › Protéines de stockage des graines › Prolamines › Glutens › Effect of phosphate salts on the gluten...
questionsmedicales.fr › Produits chimiques inorganiques › Composés du phosphore › Acides du phosphore › Acides phosphoriques › Phosphates › Effect of phosphate salts on the gluten...
questionsmedicales.fr › Phénomènes chimiques › Phénomènes biochimiques › Conformation moléculaire › Conformation des protéines › Structure secondaire des protéines › Effect of phosphate salts on the gluten...
questionsmedicales.fr › Disciplines des sciences naturelles › Physique › Rhéologie › Effect of phosphate salts on the gluten...
questionsmedicales.fr › Produits chimiques inorganiques › Sels › Effect of phosphate salts on the gluten...
questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Poaceae › Triticum › Effect of phosphate salts on the gluten...
questionsmedicales.fr › Produits chimiques inorganiques › Composés de l'oxygène › Oxydes › Eau › Effect of phosphate salts on the gluten...