Thermal, structural, rheological and morphological properties of potato starch-gluten model dough systems: Effect of degree of starch pre-gelatinization
文献类型： 外文期刊
作者： Xu, Fen 1 ; Liu, Wei 1 ; Zhang, Liang 1 ; Liu, Qiannan 1 ; Wang, Feng 1 ; Zhang, Hong 1 ; Hu, Honghai 1 ; Blecker, Christophe 2 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China
2.Univ Liege, Dept Food Sci & Formulat, Gembloux Agrobio Tech, Passage Deportes 2, B-5030 Gembloux, Belgium
关键词： Starch gelatinization; Gluten network; Dough; Rheology; Structural properties
期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）
ISSN： 0308-8146
年卷期： 2022 年 396 卷
页码：
收录情况： SCI
摘要： The effect elicited by degree of starch gelatinization on the rheological properties of starch-gluten model dough was examined. Gelatinization temperature, water retention capacity, linear viscoelastic region, and maximum creep compliance of potato starch-gluten composites increased, while enthalpy and frequency dependence decreased with increasing degree of starch gelatinization. More membrane-like structures and larger holes were observed in potato starch-gluten model dough; the amount of gluten beta-sheet increased, while the amount of random coil and beta-turn decreased as degree of gelatinization increased. The starch gelling and starch-gluten interactions played major roles in imparting the desired functionality of the model dough. A possible interac-tion model between partially gelatinized potato starch and gluten was proposed. Partially gelatinized potato starch with moderate degree of gelatinization could more closely interact with gluten, better improve the texture and processing adaptability of model dough than native and highly gelatinized starch, thus has promising application potential in food industry.
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