Curdlan-induced rheological, thermal and structural property changes of wheat dough components during heat treatment

Kuang, Jiwei; Yang, Qi; Huang, Junrong; Cao, Yungang; Pu, Huaying; Ma, Wei; Min, Cong; Xiong, Youling L.

doi:10.1016/j.jcs.2022.103528

Cited by 25 publications

(11 citation statements)

References 29 publications

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“…The infrared spectroscopy could reveal the structural changes of lyophilized dough powder [28] . The structure changes of surimi-wheat dough had been shown in Table 3 , with the highest percentage of β-turn, followed by β-sheet and α-helix.…”

Section: Resultsmentioning

confidence: 99%

Effect of ultrasound-assisted resting on the quality of surimi-wheat dough and noodles

Cao

Yang

et al. 2023

Ultrasonics Sonochemistry

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Section: Resultsmentioning

confidence: 99%

Effect of ultrasound-assisted resting on the quality of surimi-wheat dough and noodles

Cao

Yang

et al. 2023

Ultrasonics Sonochemistry

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“…2a, it was evident that both NaCl and Na 2 CO 3 significantly increased the content of SS bonds. This could be attributed to the exposure of hydrophobic groups, which shortened the spatial distance between cysteine residues and increased the likelihood of collisions between atoms, thus promoting the formation of the SS bonds (Kuang et al ., 2022). Notably, the content of SS bonds was significantly higher with the addition of 1.5% Na 2 CO 3 compared to 3% NaCl ( P < 0.05).…”

Section: Resultsmentioning

confidence: 99%

“…Freeze‐dried gluten was dissolved in different selective reagents to measure the non‐covalent interactions among gluten proteins as described by Kuang et al . (2022). 100 mg protein sample was dispersed in various solvents, which were prepared in a 0.05 m phosphate buffer with a pH of 7.0.…”

Section: Methodsmentioning

confidence: 99%

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Comparative molecular conformation, interaction, and network characteristics of wheat gluten modulated by sodium chloride and sodium carbonate

Kuang,

2023

Int J of Food Sci Tech

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SummaryThe objective of the study was to investigate the configurational changes and aggregation mechanism of wheat gluten induced by sodium chloride (NaCl) and sodium carbonate (Na2CO3). The results showed that NaCl shielded surface charges of gluten, developed more hydrogen bonds with tyrosine, and stabilized the secondary structure, while Na2CO3 promoted significant transition of the secondary structure from random coils and β‐turn to β‐sheet. Both NaCl and Na2CO3 quenched tryptophan fluorescence and promoted the aggregation of gluten subunits, where Na2CO3 induced covalent bond formation other than disulfides and facilitated gluten network development. Atomic force microscopy images confirmed different molecular surface features in gluten network. In conclusion, both NaCl and Na2CO3 demonstrated the ability to promote rheology, aggregation, and network formation of gluten but different molecular mechanisms were involved. This work provides valuable insights for the processing of salted and alkaline noodles.

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“…The loss angle tangent of the same dough tended to decrease and then increase with increasing frequency, indicating that the dough had high elasticity at low frequencies and the proportion of loss modulus increased at high frequencies. These effects result in an unstable structure that can be easily destroyed [ 20 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of White Kidney Bean Flour on the Rheological Properties and Starch Digestion Characteristics of Noodle Dough

Han¹,

Pang²,

Bao³

et al. 2022

Foods

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The aim of this study was to investigate the effect of adding white kidney bean flour on the quality of noodles. We selected four different proportions of white kidney bean flour (10–40%) in wheat flour to make the noodles, after which the noodles were analysed for their physical and chemical properties. The statistical method of correlation analysis was used in this study. The results showed that the noodles’ sensory and textural characteristics significantly improved after adding white kidney bean flour (p < 0.05). Compared with the control, the noodles’ surface with white kidney bean flour was denser and smoother. Moreover, microstructural observations indicated that the noodles with white kidney bean flour showed a more continuous protein network. The in vitro digestion results showed that the addition of white kidney bean flour reduced the digestibility of the noodles. Low addition of the flour (10–20%) improved the quality of the noodles, whereas high amounts (30–40%) showed the opposite effect. In this study, the optimal amount of white kidney bean powder was found to be 20%.

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Curdlan-induced rheological, thermal and structural property changes of wheat dough components during heat treatment

Cited by 25 publications

References 29 publications

Effect of ultrasound-assisted resting on the quality of surimi-wheat dough and noodles

Effect of ultrasound-assisted resting on the quality of surimi-wheat dough and noodles

Comparative molecular conformation, interaction, and network characteristics of wheat gluten modulated by sodium chloride and sodium carbonate

Effect of White Kidney Bean Flour on the Rheological Properties and Starch Digestion Characteristics of Noodle Dough

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