Chia seed oil modifies dough and gluten structure: insights into physicochemical properties and microstructure

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science Pub Date : 2025-09-20 DOI:10.1016/j.jcs.2025.104282

Haosen Zeng , Sihai Han , Ziyu Wang , Tong Li , Manman Yin , Zhouya Bai , Chonghui Yue , Libo Wang , Peiyan Li , Denglin Luo

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Abstract

This study systematically investigated the effects of chia seed oil (CSO) on the rheological properties, gluten protein structure, and microstructure of dough. The results demonstrated that CSO significantly enhanced the elasticity and cohesiveness of the dough (p < 0.05), while reducing free water content, hardness, and starch crystallinity. Compared to the 0 % and peanut oil (PO) groups, the 2 % group exhibited increases in β-sheet content by 44.77 % and 9.16 %, and disulfide bond content by 52.32 % and 26.65 %, respectively, indicating enhanced protein secondary structure and a more compact network. Observations from scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) further confirmed these findings: the 2 % group formed a uniform and continuous gluten network that effectively encapsulated starch granules, whereas the 5 % group showed disrupted protein structure and starch exposure due to excessive lipid incorporation. Additionally, the dough with 2 % CSO received the highest sensory score. This study confirms that CSO outperforms traditional PO in improving dough structural properties, providing a theoretical basis for its application as a functional ingredient in enhancing the quality and nutritional value of flour-based products.

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奇亚籽油改变面团和面筋结构：对物理化学性质和微观结构的见解

本研究系统地研究了奇亚籽油（CSO）对面团流变特性、面筋蛋白结构和微观结构的影响。结果表明，CSO显著提高了面团的弹性和黏结性（p < 0.05），同时降低了面团的游离含水量、硬度和淀粉结晶度。与0%和花生油（PO）组相比，2%花生油组β-sheet含量分别提高了44.77%和9.16%，二硫键含量分别提高了52.32%和26.65%，表明蛋白质二级结构增强，网络更紧密。扫描电镜（SEM）和共聚焦激光扫描显微镜（CLSM）的观察进一步证实了这些发现：2%的组形成了均匀连续的面筋网络，有效地包裹了淀粉颗粒，而5%的组由于过度的脂质结合而显示出蛋白质结构的破坏和淀粉暴露。此外，含2% CSO的面团的感官得分最高。本研究证实了CSO在改善面团结构性能方面优于传统PO，为其作为功能性配料应用于提高面制品质量和营养价值提供了理论依据。

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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.