Insight into the thermal stability, structural change and rheological property of wheat gluten treated by superheated steam during hydration

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2023-04-01 DOI:10.1016/j.foostr.2023.100319

Yongshuai Ma , Shangyuan Sang , Fengfeng Wu , Xueming Xu

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Abstract

In this paper, the effect of superheated steam treatment (SST) on the thermal， structural and rheological properties of wheat gluten were investigated. The results of low-field nuclear magnetic resonance (LF NMR) illustrated that SST weakened the interaction between water and gluten during hydration. The denaturation of gluten proteins under high temperature broadened exotherm and increased the enthalpy (ΔH) values of differential scanning calorimeter (DSC), increasing from 2.35 J/g (native gluten) to 2.76 J/g (native gluten treated at 150 °C for 4 min). In addition, the increase of degradation temperature indicated that SST enhanced the thermal stability of hydrated gluten. Confocal laser scanning microscopy (CLSM) was employed to observe the micro-structure of hydrated gluten network, indicating that hydrated gluten could not form network structure after SST. This weakened viscoelastic characteristics were linked to the weakened hydrated gluten network structure. The results of the current work help to understand the improvement of wheat flour quality following SST.

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小麦面筋在水化过程中经过热蒸汽处理后的热稳定性、结构变化和流变特性的研究

本文研究了过热蒸汽处理(SST)对小麦面筋热、结构和流变学特性的影响。低场核磁共振(LF NMR)结果表明，海温在水化过程中削弱了水与面筋的相互作用。谷蛋白在高温下变性使放热变宽，差示扫描量热仪(DSC)的焓值(ΔH)升高，从2.35 J/g(天然谷蛋白)增加到2.76 J/g(天然谷蛋白，150℃处理4 min)。此外，降解温度的升高表明海温增强了水合面筋的热稳定性。采用共聚焦激光扫描显微镜(CLSM)观察水合面筋网络的微观结构，发现水合面筋经过SST后不能形成网状结构。这种弱化的粘弹性特性与弱化的水合面筋网络结构有关。本研究结果有助于了解海温对小麦粉品质的改善作用。

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.