Influence of salts on the protein composition and functionality of gluten

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science Pub Date : 2024-07-01 DOI:10.1016/j.jcs.2024.103978

Nina Hoeller , Katharina Anne Scherf

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Abstract

Different salts were added to gluten to investigate the effects of different cations on a fully developed gluten network. The chloride salts KCl, NaCl, MgCl₂, CaCl₂ were mixed with pre-isolated wet gluten in a low and high dose, and the gluten was dried at 40 °C and 80 °C to yield vital gluten. The impact of the individual cations on the gluten protein composition and functionality was determined by analysis of chemical and rheological properties of vital and wet gluten. All cations influenced the gluten protein composition and the rheological behaviour. While the observed changes could not be attributed to the order of the Hofmeister series, monovalent, kosmotropic cations K⁺ and Na⁺ and divalent, chaotropic cations Mg²⁺ and Ca²⁺ showed similar behaviour in terms of protein composition and functional properties. Salts therefore have an influence on the gluten protein composition of a fully developed gluten network and gluten protein composition and functionality can be altered by an after-treatment process in a targeted way.

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盐对面筋蛋白质组成和功能的影响

在麸皮中加入不同的盐，以研究不同阳离子对完全发育的麸皮网络的影响。氯盐 KCl、NaCl、MgCl2、CaCl2 分别以低剂量和高剂量与预分离的湿面筋混合，面筋在 40 °C 和 80 °C 下干燥，得到活力面筋。通过分析活力谷蛋白和湿谷蛋白的化学和流变特性，确定了各种阳离子对谷蛋白组成和功能的影响。所有阳离子都会影响谷蛋白的组成和流变特性。虽然观察到的变化不能归因于霍夫迈斯特系列的顺序，但单价、各向同性阳离子 K+ 和 Na+ 以及二价、各向同性阳离子 Mg2+ 和 Ca2+ 在蛋白质组成和功能特性方面表现出相似的行为。因此，盐对完全发育的面筋网络中的面筋蛋白成分有影响，面筋蛋白成分和功能可通过有针对性的后处理工艺改变。

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来源期刊

Journal of Cereal Science 工程技术-食品科技

CiteScore

7.80

自引率

2.60%

发文量

163

审稿时长

38 days

期刊介绍： The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.