Persimmon tannin changes the properties and the morphology of wheat gluten by altering the cross-linking, and the secondary structure in a dose-dependent manner
文献类型： 外文期刊
作者： Du, Jing 1 ; Dang, Meizhu 1 ; Khalifa, Ibrahim 1 ; Du, Xia 1 ; Xu, Yujuan 2 ; Li, Chunmei 1 ;
作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China
2.Guangdong Acad Agr Sci, Guangdong Key Lab Agr Prod Proc, Key Lab Funct Prod, Sericultural & Agri Food Res Inst,Minist Agr, Guangzhou 510610, Peoples R China
3.Henan Univ Anim Husb & Econ, Zhengzhou 477100, Henan, Peoples R China
4.Benha Univ, Fac Agr, Food Technol Dept, Moshtohor 13736, Egypt
关键词： Persimmon tannin; Wheat gluten; Physicochemical properties; Cross linking
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： 2020 年 137 卷
页码：
收录情况： SCI
摘要： The effects of persimmon tannin (PT) on the texture, viscoelasticity, thermal stability, and morphology of gluten were studied and the underlying mechanisms were also explored. The results showed that PT increased the hardness and viscoelasticity but lowered the cohesiveness and extensibility of gluten in a dose-dependent manner. Additionally, PT increased the denaturation temperature and enthalpy of gluten, and induced the formation of gluten with compact structure. High concentration of PT (8%) significantly increased the hardness and viscoelasticity of gluten, and induced the formation of compact structure of gluten by disturbing the conformation of gluten, and interfering gluten cross-linking through decreasing disulfide bonds, free sulfydryl groups, and free amino groups. In contrast, low concentration (0.25%) of PT slightly altered the gluten properties and morphology. Our work extended the study on the supplementation of phenolic compounds in wheat flour-based products.
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