Effects of starch from five different botanical sources on the rheological and structural properties of starch-gluten model doughs

文献类型： 外文期刊

第一作者： Zhang, Duqin

作者： Zhang, Duqin;Mu, Taihua;Sun, Hongnan

作者机构：

关键词： Rheological properties;Structural properties;Disulfide bond;Starch-gluten interactions;Water mobility

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：6.475； 五年影响因子：6.508 ）

ISSN： 0963-9969

年卷期： 2018 年 103 卷

页码：

收录情况： SCI

摘要： Wheat, corn, tapioca, sweet potato and potato starches were independently mixed into starch-gluten model doughs containing 15% (w/w) vital gluten. Rheological properties, including linear viscoelasticity region, frequency dependence and recovery capacity, were studied by strain sweep, frequency sweep, and creep and recovery measurements. Structural properties were also investigated by measuring the disulfide bonds (-SS-) content, SDS-PAGE and low-resolution H-1 nuclear magnetic resonance. Wheat starch (WS)-gluten dough had the greatest linear viscoelasticity region (0.190%), lowest frequency dependence (0.128) and greatest recovery capacity (67.39%), while potato starch-gluten dough had the smallest linear viscoelasticity region (0.126%), greatest frequency dependence (0.195) and lowest recovery capacity (54.97%). Furthermore, WS-gluten dough showed the highest disulfide bonds (-SS-) content (3.47 mu mol/g), lowest intensity of extracted glutenin bands and highest bond water content (23.20%). This suggested that WS-gluten dough formed stronger starch-gluten interactions compared with those of the other four starch-gluten model doughs.

分类号：

  • 相关文献

[1]Influence of hydrolysis behaviour and microfluidisation on the functionality and structural properties of collagen hydrolysates. Zhang, Yehui,Zhang, Yousheng,Liu, Xueming,Chen, Zhiyi,Cheng, Jingrong,Huang, Lihua.

[2]Enzymatic Hydrolysis and Structural Characterization of Miscanthus Straw Exposed to Co-60-gamma Ray Irradiation Pretreatment. Hu, Qiulong,Li, Qingming,Cai, Liu,Hu, Tingchun,Jiang, Yile,Xiong, Xingyao,Xiong, Xingyao,Wang, Keqin. 2015

[3]Effects of a Steam Explosion Pretreatment on Sugar Production by Enzymatic Hydrolysis and Structural Properties of Reed Straw. Hu, Qiulong,Su, Xiaojun,Liu, Xianghua,Su, Dingding,Tian, Kaizhong,Xiong, Xingyao,Xiong, Xingyao,Tan, Lin,Liu, Xianghua,Wu, Anjun.

[4]Adsorption and Dilatational Rheology of Heat-Treated Soy Protein at the Oil-Water Interface: Relationship to Structural Properties. Wang, Jin-Mei,Xia, Ning,Yang, Xiao-Quan,Yin, Shou-Wei,Qi, Jun-Ru,He, Xiu-Ting,Wang, Li-Juan,Xia, Ning,Yuan, De-Bao,Wang, Li-Juan.

[5]Development of Soybean Protein-Isolate Edible Films Incorporated with Beeswax, Span 20, and Glycerol. Zhang Chao,Ma Yue,Zhao Xiaoyan,Ma Dan,Ma Dan. 2010

[6]Effect of a disulfide bond on mevalonate kinase. Chu, Xiusheng,Yu, Wenhua,Wu, Long,Liu, Xiaojun,Li, Nan,Li, Ding,Chu, Xiusheng. 2007

[7]An intramolecular disulfide bond is required for the thermostability of methyl parathion hydrolase, OPHC2. Chu, Xiao-yu,Tian, Jian,Wu, Ning-feng,Fan, Yun-liu.

[8]Emulsifying properties and structure changes of spray and freeze-dried peanut protein isolate. Gong, Kui-Jie,Shi, Ai-Min,Liu, Hong-Zhi,Liu, Li,Hu, Hui,Wang, Qiang,Gong, Kui-Jie,Adhikari, Benu.

[9]Structural Definition of Duck Major Histocompatibility Complex Class I Molecules That Might Explain Efficient Cytotoxic T Lymphocyte Immunity to Influenza A Virus. Wu, Yanan,Wang, Junya,Fan, Shuhua,Chen, Rong,Liu, Yanjie,Zhang, Jianhua,Yuan, Hongyu,Liang, Ruiying,Zhang, Nianzhi,Xia, Chun,Liu, Yanjie,Xia, Chun.

[10]Dissecting the Disulfide Linkage of the N-Terminal Domain of HMW 1Dx5 and Its Contributions to Dough Functionality. Wang, Jing Jing,Liu, Guang,Li, Lin,Hu, Song-Qing,Huang, Yan-Bo,Hou, Yi,Zeng, Qiao-Hui,Zhang, Min,Li, Lin,Hu, Song-Qing,Ou, Shiyi,Liu, Guang.

[11]Rheological Behavior of Raw Natural Rubber Coagulated by Microorganisms. Wang, Zhifen,Luo, Wenjie,Fang, Lin,Liao, Shuangquan,Li, Lefan,Lin, Hua,Li, Sidong,He, Canzhong. 2014

[12]A Simple Method to Prepare Raw Dehydrated Potato Flour by Low-Temperature Vacuum Drying. Jin, Cheng-Yu,Xu, Dan,Zeng, Fan-kui,Zhao, Yu-ci,Liu, Gang,Jin, Cheng-Yu,Xu, Dan,Yang, Yan-chen,Gao, Guo-qiang,Wen, Guo-hong.

[13]Physicochemical properties and structure of starches from Chinese rice cultivars. Wang, Lan,Xie, Bijun,Tian, Binqiang,Wang, Lan,Wei, Yu,Shi, John,Xue, Sophia,Deng, Qianchun.

[14]Characterization of Lentinus edodes beta-glucan influencing the in vitro starch digestibility of wheat starch gel. Zhuang, Haining,Yang, Yan,Zhang, Jingsong,Chen, Zhongqiu,Feng, Tao,Liu, Guodong,Li, Zhaofeng,Ye, Ran.

[15]Rheological characteristics and chain conformation of mannans obtained from Saccharomyces cerevisiae. Liu, Hongzhi,Li, Yanan,Shi, Aimin,Hu, Hui,Sheng, Xiaojing,Liu, Li,Wang, Qiang,Adhikari, Benu. 2018

[16]Influence of Extraction Processing on Rheological Properties of Rapeseed Oils. Liu, Changsheng,Yang, Mei,Huang, Fenghong. 2012

[17]Rheological properties of waxy maize starch and xanthan gum mixtures in the presence of sucrose. Wang, Bao,Li, Dong,Mao, Zhi-Huai,Wang, Li-Jun,Ozkan, Necad,Li, Shu-Jun.

[18]Rheological properties and antitumor activity of schizophyllan produced with solid-state fermentation. Zhong, Kui,Liu, Liya,Tong, Litao,Zhong, Xin,Wang, Qiang,Zhou, Sumei,Zhong, Kui,Liu, Liya,Tong, Litao,Zhong, Xin,Wang, Qiang,Zhou, Sumei.

[19]Comparative study of the effect of starches from five different sources on the rheological properties of gluten-free model doughs. Zhang, Duqin,Mu, Taihua,Sun, Hongnan.

[20]Complexation of synthetic CDM-AM copolymer with natamycin and carbendazim to improve solubility and fungicidal activity. Li, Yong-Fu,Ji, Jing,Guo, Qin,Ha, Yi-Ming,Li, Qing-Peng,Li, Yong-Fu,Ji, Jing,Guo, Qin,Ha, Yi-Ming,Li, Qing-Peng.

作者其他论文 更多>>

微信小程序