Jinfeng Chen , Yanli Cui , Wanlu Shi , Shenggui Zhang , Yunxiang Ma , Jia Liu
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引用次数: 0
Abstract
Studying the effects of pectin with different degree of esterification (DE) on dough properties can lay a foundation for regulating dough network structure and flour product quality through pectin. Thus, the effect of pectins with different DE on dough properties was compared. Compared with control dough, low-ester pectin (LEP) greatly improved the viscoelasticity of dough, significantly increased the enthalpy (from 1.51 to 1.75 J/g), hardness, chewiness, and the peak load (from 0.14 to 0.40 N) of dough, while decreasing the deformation (from 35.43 to 13.23 mm) of dough. Moreover, LEP significantly promoted the transformation of sulfhydryl groups to disulfide bonds (from 8.99 to 10.12 μmol/g). Compared with high-ester pectin (HEP), LEP increased β-sheet content by 34.21% and decreased fluorescence intensity from 1950.67 to 363.03, suggesting that structure stabilization of gluten was enhanced. SEM images also indicated that LEP was more conducive to maintaining the stability of dough structure. However, both LEP and HEP did not change the crystal structure of wheat starch in the dough. In summary, LEP improved dough structure more effectively, while HEP weakened dough structure. These results can provide a theoretical basis for regulating dough network structure and the quality of flour products through different pectins.
期刊介绍:
LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.