Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat gluten

Khatkar, B. S.; Barak, Sheweta; Mudgil, Deepak

doi:10.1016/j.ijbiomac.2012.11.002

Cited by 116 publications

(60 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The value of the storage modulus (Gʹ) was greater than the value of loss modulus (Gʹʹ). This suggests the dominancy of elastic behavior over viscous behavior so that the material will behave more like a solid (Khatkar et al, ). On the other hand, if Gʹʹ is higher than Gʹ, the material will behave more like a liquid (Niu et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…Some sections are helical structures that are almost all cysteine residues that bond to glutamines to form the viscoelastic gluten network. Hydrogen bonds also affect the secondary structure and viscoelasticity (Khatkar et al, ). Adding P.P weakens the gluten network decreasing hardness and disulfide bonding in the noodles.…”

Section: Resultsmentioning

confidence: 99%

“…Rheological properties have been extensively studied to better predict the processing behavior and quality of food products (Khatkar, Barak, & Mudgil, 2013). The rheological properties of dough prepared with different levels of P.P (0%-60%) are shown in Figure 1a,b.…”

Section: Rheological Properties Of Doughmentioning

confidence: 99%

See 2 more Smart Citations

Effect of wheat flour replacement with potato powder on dough rheology, physiochemical and microstructural properties of instant noodles

Nawaz

Xiong

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

Wheat flour was replaced with potato powder (P.P) at 5 levels of 20%, 30%, 40%, 50%, and 60% w/w to make instant noodles. The results showed that storage modulus (Gʹ) and loss modulus (Gʺ) decreased when P.P was part of the dough. The addition of P.P inhibited the formation of gluten network. The redness (a*) and yellowness (b*) of dough were increased with the increasing amount of P.P. Moreover, the gelatinization properties such as peak viscosity, trough, breakdown, and final viscosity decreased while pasting temperature fluctuated when >40% P.P was added. Moreover, moisture content, cooking loss, and water absorption increased significantly (p < 0.0.5) when 40% P.P was added. Furthermore, scanning electron microscopy showed that the gluten network became weak, with uneven voids, and more starch granules were observed when P.P was added. The findings suggested the feasibility of adding 40% P.P in noodles for acceptable physiochemical and functional properties. Practical applications Potato is the third most cultivated crop in the world having balanced nutrients and good source of carbohydrates. It is mostly used at domestic scale and application of its processing products (potato powder) is limited especially in noodles (consumed all over the world). The addition of potato powder in noodles can be an alternative to the wheat flour (replacement of gluten protein). The results of present study can provide insights for making noodles especially the optimum level of potato powder is very important for the quality production of noodles.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Effect of wheat flour replacement with potato powder on dough rheology, physiochemical and microstructural properties of instant noodles

Nawaz

Xiong

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…The higher T p of glutenins and gliadins might be due to their higher molecule weights with long chains (Van Der Borght and others ), the longer the chains, the more hydrogen bonds were. The albumins and globulins are the most heat sensitive, followed by the gliadins and the glutenins (Falcao‐Rodrigues and others ) and their decomposition temperature was around 200 °C (Khatkar and others ). Amylose double helices melted at 140 to 160 °C (Gidley and Bulpin ).…”

Section: Resultsmentioning

confidence: 99%

Effects of Protein in Wheat Flour on Retrogradation of Wheat Starch

Lian

Guo

Wang

et al. 2014

Journal of Food Science

View full text Add to dashboard Cite

Albumins, globulins, gliadins, and glutenins were isolated from wheat flour and the effects of those proteins on retrogradation of wheat starch were investigated. The results showed that only glutenins retarded retrogradation of wheat starch and other 3 proteins promoted it. The results of IR spectra proved that no S-S linkage formed during retrogradation of wheat starch blended with wheat proteins. Combination of wheat starch and globulins or gliadins through glucosidic bonds hindered the hydrolysis of wheat starch by α-amylase. The melting peak temperatures of retrograded wheat starch attached to different proteins were 128.46, 126.14, 132.03, 121.65, and 134.84 °C for the control with no protein, albumins, glutenins, globulins, gliadins groups, respectively, and there was no second melting temperature for albumins group. Interaction of wheat proteins and starch in retrograded wheat starch greatly decreased the endothermic enthalpy (△H) of retrograded wheat starch. Retrograded wheat starch bound to gliadins might be a new kind of resistant starch based on glycosidic bond between starch and protein.

show abstract

“…In other words, the glass transition temperature of the protein is the temperature in which its properties change from liquid-like to solid-like. In the literature of recent years can be seen increasing interest to glass transition phenomenon of biopolymers such as proteins or polysaccharides (Grasmeijer et al, 2013;Marsh et al, 2013;Khatkar et al, 2013;Roughton et al, 2012;García et al, 2012;Panagopoulou et al, 2011;Rodríguez Furlán et al, 2011;Hernández et al, 2011;Khodadadi et al, 2010;Jansson & Swenson, 2010). The glass transition temperature of proteins is determined primarily using calorimetric and rheological measurements and dielectric spectroscopy.…”

Section: Introductionmentioning

confidence: 99%

On the Possibility of Indirect Determination of the Glass Transition Temperature of Proteins from Viscosity Measurements and Avramov's Model

Monkos

2015

Current Topics in Biophysics

View full text Add to dashboard Cite

The paper presents the results of viscosity determinations on aqueous solutions of hen egg-white lysozyme, bovine -lactoglobulin, human and porcine immunoglobulin IgG at a wide range of concentrations and at temperatures ranging from 5 o C to 55 o C. Viscositytemperature dependence of the proteins solutions is analyzed based on a formula resulting from the Avramov's model. One of the parameters in the Avramov's equation is the glass transition temperature Tg. It turns out that for all studied proteins, the Tg of the solution increases with increasing concentration. To determine the glass transition temperature of the dry protein Tg,p, a modified form of the Gordon-Taylor equation is used. This equation gives the relationship between Tg and the concentration of the solution, and Tg,p and a parameter dependent on the strength of protein-solvent interaction are fitting parameters. Thus determined the glass transition temperature for the studied dry proteins is in the range from 227.3 K (for bovine -lactoglobulin) to 260.6 K (for hen eggwhite lysozyme).

show abstract

Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat gluten

Cited by 116 publications

References 18 publications

Effect of wheat flour replacement with potato powder on dough rheology, physiochemical and microstructural properties of instant noodles

Effect of wheat flour replacement with potato powder on dough rheology, physiochemical and microstructural properties of instant noodles

Effects of Protein in Wheat Flour on Retrogradation of Wheat Starch

On the Possibility of Indirect Determination of the Glass Transition Temperature of Proteins from Viscosity Measurements and Avramov's Model

Contact Info

Product

Resources

About