Aggregative and structural properties of wheat gluten during post-harvest maturation

Zhang, Xia; Mu, Mengyu; Tian, Yu; Fu, Jiaojiao; Feng, Jun; Wang, Qi; Liang, Ying; Wang, Jinshui

doi:10.1016/j.jspr.2021.101897

Cited by 11 publications

(2 citation statements)

References 41 publications

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“…The peak value of the curve is BEM and the correspond time is PMT [23]. Some earlier studies indicated that PMT was proportional to the formation time of gluten network, and gluten aggregates were formed rapidly in high-gluten wheat flour, showing longer PMT [24]. Lower gluten strength wheat flour had shorter PMT.…”

Section: Sh and Ss Contentmentioning

confidence: 99%

Correlation Analysis between Wheat Flour Solvent Retention Capacity and Gluten Aggregation Characteristics

Gong

Wang

et al. 2023

Foods

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Solvent retention capacity (SRC) is a test for the solvation of wheat flour. Its functional contribution was predicted according to the swelling behavior of different diagnostic solvents to different polymeric components of wheat. Ten commercial wheat flour varieties were used as raw materials in this study. The flour quality, gluten aggregation and solvent retention capacity, and their correlations were analyzed. The results showed that protein content, wet gluten content, dry gluten content and the swelling index of glutenin were positively correlated with torque maximum (BEM), torque 15 s before maximum torque (AM), torque 15 s after maximum torque (PM) and gluten aggregation energy (AGGEN). Moreover, they were significantly correlated with the solvent retention capacity. BEM, AM, PM and AGGEN were positively correlated with standard solvent water-SRC (WSRC) and lactic acid-SRC (LASRC). For supplemental solvents, ethanol-SRC (EthSRC) was positively correlated with AGGEN. Sodium dodecyl sulphate-SRC (SDSSRC) was highly correlated with peak maximum time (PMT). Metabisulfite-SRC (MBSSRC) and MBS + SDSSRC were also significantly correlated with BEM, AM, PM and AGGEN sodium metabisulfite. There were significant correlations between gluten aggregation characteristic, standard SRC solvent and supplemental solvent. This study provides a theoretical basis for the evaluation of wheat flour quality.

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Section: Sh and Ss Contentmentioning

confidence: 99%

Correlation Analysis between Wheat Flour Solvent Retention Capacity and Gluten Aggregation Characteristics

Gong

Wang

et al. 2023

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

“…Giorni (2015) found that the contents of various components in the newly harvested corn were changed during the postharvest ripening. Zhang et al (2021) showed that the increased S—S and α-helix content induced by postharvest ripening enhanced the aggregation of gluten proteins for middle- and strong-gluten wheat, resulting in a denser network structure. The sulphydryl-disulfide interchange reactions might lead to the changes in structure and function of proteins.…”

Section: Introductionmentioning

confidence: 99%

Postharvest ripening of two varieties of corns: Structure, antioxidant activities and physicochemical properties of zein

et al. 2023

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Effect of konjac glucomannan on aggregation patterns and structure of wheat gluten with different strengths

et al. 2023

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Aggregative and structural properties of wheat gluten during post-harvest maturation

Cited by 11 publications

References 41 publications

Correlation Analysis between Wheat Flour Solvent Retention Capacity and Gluten Aggregation Characteristics

Correlation Analysis between Wheat Flour Solvent Retention Capacity and Gluten Aggregation Characteristics

Postharvest ripening of two varieties of corns: Structure, antioxidant activities and physicochemical properties of zein

Effect of konjac glucomannan on aggregation patterns and structure of wheat gluten with different strengths

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