Comparative study of the effects of ultrasonic power on the structure and functional properties of gliadin in wheat and green wheat
文献类型： 外文期刊
作者： Zhang, Kangyi 1 ; Wen, Qingyu 1 ; Li, Tianqi 4 ; Wang, Yufei 5 ; Zhang, Yu 4 ; Luo, Denglin 6 ;
作者机构： 1.Henan Acad Agr Sci, Ctr Agr Prod Proc, Zhengzhou 450002, Peoples R China
2.Henan Int Joint Lab Whole Grain Wheat Prod Proc, Zhengzhou, Peoples R China
3.Henan Prov Whole Grain Fresh Food Proc Engn Techn, Zhengzhou, Peoples R China
4.Henan Ankang Food Sci & Technol Res Inst, Zhengzhou 450006, Peoples R China
5.North Univ China, Sch Chem Engn & Technol, Taiyuan, Peoples R China
6.Henan Univ Sci & Technol, Sch Food & Bioengn, Luoyang, Peoples R China
关键词： functional properties; green wheat gliadin; structure; ultrasonic; wheat gliadin
期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.693； 五年影响因子：3.856 ）
ISSN： 0022-1147
年卷期： 2022 年 87 卷 3 期
页码：
收录情况： SCI
摘要： The impact of different ultrasonic power on the structure and functional properties of wheat gliadin (WG) and green wheat gliadin (GG) was investigated and compared. Ultrasound had no obvious effect on subunit composition and bands of WG and GG, and there were more small molecular weight bands in GG. The results of Fourier transform-infrared spectroscopy, intrinsic fluorescence spectroscopy, and scanning electron microscopy analyses demonstrated that ultrasonic treatment had a significant effect on the structure of WG and GG, inducing the transformation from order structure to disorder structure. The dispersion and uniformity were better at 400 and 300 W, respectively. Under proper ultrasonic treatment, the particle size of WG and GG was significantly reduced, and the free sulfhydryl groups and surface hydrophobicity were significantly increased (p < 0.05). Furthermore, the functional properties of WG and GG such as solubility, emulsification properties, water holding and oil holding properties, thermal stability, and digestibility were enhanced. The better functional properties of WG and GG were obtained at 400 and 300 W, respectively. These results indicated that ultrasonic treatment with appropriate power was a valuable method for improving functional characteristics of WG and GG. Practical Application Ultrasonic treatment could cause structural changes of wheat gliadin (WG) and green wheat gliadin (GG), and their functional properties are improved under appropriate power. This study compares the effects of ultrasound on WG and GG, and the results will provide theoretical guidance for the development of GG in the food industry.
- 相关文献
作者其他论文 更多>>
-
Recent updates on plant-derived anti-fatigue peptides as novel energy boosters: expansion from mechanisms of action and beyond
作者：Liao, Ai-Mei;Xu, Tingting;Pan, Long;Huang, Jihong;Liu, Na;Hu, Yuansen;Liao, Ai-Mei;Thakur, Kiran;Wei, Zhao-Jun;Hou, Yin-Chen;Huang, Jihong;Zhang, Kangyi;Liu, Xian-ming
关键词：Plant-derived oligopeptides; Anti-fatigue activity; Evaluation methods; Mechanism of anti-fatigue; Anti-fatigue signaling pathway
-
From wheat gluten wastewater to functional biscuits: Extraction, characterization, and application of water-unextractable arabinoxylan in low-GI fermented biscuits
作者：Bai, Zhouya;Li, Xingguo;Cheng, Siyi;Yue, Chonghui;Li, Peiyan;Chen, Yuanyuan;Fan, Qiuxia;Sun, Yi;Gu, Xinya;Li, Xinling;Luo, Denglin;Feng, Junwei;Gao, Haiyan;Zhang, Kangyi
关键词：Wheat gluten wastewater; Water-unextractable arabinoxylan; Vitro digestion; Vitro fermentation; GI
-
Influence of long-chain inulin phosphate monoester on structural and antidiabetic characteristics of red kidney bean steamed bread
作者：Zhang, Yunhui;Bai, Zhouya;Xi, Xinrui;Yang, Kesheng;Yue, Chonghui;Li, Peiyan;Guo, Jinying;Luo, Denglin;Bai, Zhouya;Guo, Jinying;Luo, Denglin;Zhang, Kangyi;Gao, Haiyan
关键词：Red kidney bean; Long chain inulin phosphate monoester; Steamed bread with miscellaneous beans; Structural characteristics; Antidiabetes
-
Phosphate substitution degree-dependent modulation of stability and steamed bread quality in frozen dough: Insights from phosphorylated long-chain inulin
作者：Yue, Chonghui;Peng, Huainan;Zuo, Junpeng;Bai, Zhouya;Li, Peiyan;Luo, Denglin;Wang, Xin;Zhang, Kangyi
关键词：Phosphorylated long-chain inulin; Frozen dough; Gluten; Steamed bread; Quality
-
Mapping, validation, and development of markers for the major adult plant stripe rust resistance locus QYr.hnk-7DL in Henan wheat
作者：Du, Xijun;Hu, Lin;Xu, Weigang;Dong, Haibin;Qi, Xueli;Peng, Chaojun;Zhang, Yu;Li, Zhengling;Du, Xijun;Hu, Lin;Xu, Weigang;Dong, Haibin;Qi, Xueli;Peng, Chaojun;Zhang, Yu;Li, Zhengling
关键词：Wheat; Stripe rust; Adult plant resistance;
QYr.hnk-7DL ;YrZM1354 ; Genome-wide association study -
How does the degree of phosphorylation substitution affect the protective effect of long-chain inulin on the quality deterioration of frozen dough?
作者：Yue, Chonghui;Peng, Huainan;Li, Ziying;Bai, Zhouya;Li, Peiyan;Luo, Denglin;Guo, Jinying;Wang, Xin;Zhang, Kangyi;Tang, Yu
关键词：Phosphorylated modified long-chain inulin; Degree of substitution; Frozen dough; Rheological properties; Thermal properties; Gluten
-
Exploring the effects of phosphorylated long-chain inulin with varying degrees of substitution on the physicochemical properties and structure of unfermented wheat dough
作者：Yue, Chonghui;Wang, Ziyu;Tang, Yu;Liang, Ke;Chen, Yuanyuan;Bai, Zhouya;Li, Peiyan;Luo, Denglin;Wang, Xin;Zhang, Kangyi;Tang, Yu
关键词：Phosphorylated long-chain inulin (PFXL); Unfermented wheat dough; Physicochemical properties
