Characterization of sonicated gluten protein and subsequent rheological properties of model dough and noodles

Abstract

Background The present study aimed to investigate the effects of the thermo‐mechanical and rheological properties of a wheat gluten‐sonicated model dough and noodles, as well as the effects of ultrasonic frequency (20, 28, 40, 68 and 80 kHz) on the functional properties and structural features of gluten. Results Water absorption, stability and developmental time, and viscoelastic behavior of gluten‐sonicated model dough were all found to be improved. Water absorption, tensile resistance and stretching distance of noodles increased markedly, whereas cooking loss decreased. Ultrasonication at different frequencies also significantly affected gluten structure, including its surface hydrophobicity, micro‐network structure, and secondary and tertiary structures. These alterations then caused changes in its functional characteristics. Compared to untreated gluten, sonicated gluten exhibited significantly increased oil and water capacities (8.75–15.26% and 100.65–127.71% higher than the untreated gluten, respectively), foaming and emulsifying properties, and increased solubility (63.46–98.83% higher than control). In addition, these findings indicated that 40 kHz was the likely resonance frequency of the cavitation bubble in the gluten solution. However, sodium dodecyl sulfate‐polyacrylamide gel electrophoresis electropherograms revealed that such treatments did not affect the molecular weight of gluten, which was also consistent with its unchanged disulfide bond content. Conclusion The present study clarified the impact of frequency on the properties of gluten and model dough. The best frequency for modification of gluten was 40 kHz. Collectively, these findings suggest that ultrasonic technology has the potential for use in modifying wheat gluten and commercial noodle processing. © 2022 Society of Chemical Industry.

Effects of dough sheets resting on textural properties of long‐life noodles via moisture migration and gluten network development

“…This could be explained to the fact that the internal stress of dough sheets was relieved, and the further hydration of gluten protein under higher humidity helped to enhance the springiness of gluten network (Yadav et al ., 2006). Studies have shown that the increase in breaking distance meant that the noodles were more ductile and less likely to break (Guo et al ., 2023).…”