Effects of the addition of gluten with different disulfide bonds and sulfhydryl concentrations on Chinese white noodle quality

Li, Cuicui; Lu, Qiyu; Liu, Zipeng; Yan, Hongyuan

doi:10.17221/326/2017-cjfs

Cited by 11 publications

(7 citation statements)

References 32 publications

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“…Textural properties were measured by Texture Profile Analysis (TPA) with Texture Analyzer, TA‐XT2i (Stable Micro Systems, Surrey, United Kingdom), and analyzed with the method by Cuicui et al 2018.The TPA test settings were the following: compression mode, trigger type, Auto‐5 g; pretest speed, 2.0 mm/s; post‐test speed, 0.8 mm/s; test speed, 0.8 mm/s; strain, 70%; interval between two compressions, 2 s. Six independent observations were made using three cooked noodle strands (5‐cm long) placed side by side. From the force‐distance curves, five texture parameters can be obtained: hardness (g), springiness, cohesiveness, adhesiveness (g.s), and resilience.…”

Section: Methodsmentioning

confidence: 99%

Physicochemical properties of wheat flour modified by heat‐moisture treatment and their effects on noodles making quality

Liu

Zheng

et al. 2020

J Food Process Preserv

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Generally, heat‐moisture treatment (HMT) modified starch is prepared at atmospheric pressure without stirring, which is time‐consuming (8~24 hr) and uneven heating. The wheat flour (WF) and starch (WS) were modified by HMT in a high pressure reactor with a stirrer. Physicochemical properties of WF and WS after HMT for 30 min with different moisture and temperature conditions were investigated. Compared to native samples, decrease in peak viscosity, and increase in gelatinization temperature were found in both WF and WS after HMT treated at moisture of 25% and 30%. A decrease in rapidly digestible starch and slowly digestible starch content while an increase in resistant starch content was found for all moisture levels. By studying the effect of heat treatment on the digestibility of starch and flour, and the application of heat treatment in noodles, it provides a theoretical basis for the development of staple food products suitable for diabetic patients. Practical applications Resistant starch (RS) within a calorie‐controlled diet is thought to be beneficial in protecting against metabolic syndrome and colon cancer. With the acceleration of the pace of life, a diet high in sugar and fat and a sedentary lifestyle, which can led to a rapid rise in the global incidence of diabetes. Therefore, reasonable diet is significant to stabilize and improve the condition of diabetic patients. Wheat flour provides the basis for breads and other baked products including noodles. Noodles are one of China's traditional staple foods. It is of great importance to explore and develop the noodle recipe suitable for the diabetic diet. Heat moisture treatment is an important physical treatment method used to improve the poor functional properties of native starch and is specially favorable for food applications. In this study, RS of wheat flour and starch was significantly increased during heat‐moisture treatment. By studying the effect of heat treatment on the digestibility of starch and flour, and the application of heat treatment in noodles, it provides a theoretical basis for the development of staple food products suitable for diabetic patients.

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Section: Methodsmentioning

confidence: 99%

Physicochemical properties of wheat flour modified by heat‐moisture treatment and their effects on noodles making quality

Liu

Zheng

et al. 2020

J Food Process Preserv

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“…The disulfide bond of the treated TVP was measured according to the method of Cuicui et al. (2018) with some modifications. The treated TVP samples were suspended in 10 ml of tris‐glycine buffer (pH 8.0) containing 8 M urea.…”

Section: Methodsmentioning

confidence: 99%

Influence of a post‐processing heat treatment method on the textural properties of textured vegetable protein

Choi

Lee

Ryoo

et al. 2022

Journal of Food Science

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Textured vegetable protein (TVP) is gaining popularity as the market for meat analogues grows, but research on processing to improve the texture of TVPs is needed. Heat treatments can change the textural properties during the processing of meat and meat analogues. Therefore, this study analyzed the textural characteristics of low‐moisture TVPs following heat treatments using steaming, oven‐cooking, microwaving, and vacuum‐autoclaving, which combines vacuum packaging and autoclaving. The moisture content of the meat analogues had different patterns depending on the treatment used, with the most significant decrease in moisture occurred with microwaving. The morphological analysis of the meat analogues showed that oven‐cooking and microwaving preserved a large air–cell structure and that steaming and vacuum‐autoclaving caused a small air–cell structure to form. The texturization index tended to increase only with microwaving. Disulfide bonds were increased with steaming and vacuum‐autoclaving; this was thought to be related to the increase in tiny air–cell structures. In conclusion, the most helpful cooking method was vacuum‐autoclaving since it allowed the treated meat analogues to trap moisture well, and this led to the formation of a dense structure and a lowering of the texturization index. Therefore, the proposed technique of vacuum‐autoclaving was shown to be significant for its potential as a way of processing meat analogues. Practical ApplicationIt is expected to improve the quality of plant‐based meat analogue products by controlling the physical properties of low‐moisture textured vegetable protein (TVP) through steaming, oven, microwave, and vacuum autoclave as post‐heat treatments.

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“…One reason for this might be that heat and acid treatment during deamidation induced the decrease in disulfide bonds, which were the main factors forming the network of wheat products. 4 Azodicarbonamide served as a type of noodle quality enhancer that could strengthen the elasticity and toughness of gluten by oxidizing sulfhydryl groups into disulfide bonds during dough formation. The addition of 0.06 g of azodicarbonamide resulted in a highest increase (P<0.05) in the textural properties compared to noodles formed with DWG-25 and, in addition, the hardness, elasticity and gumminess parameters showed similar results compared to the original WG noodles (P>0.05).…”

Section: Textural Properties Of Hypoallergenic Noodlesmentioning

confidence: 99%

“…Intermolecular and intramolecular disulfide bonds between WG are crucial for the formation of a gluten network upon dough mixing. 4 Additionally, gliadin and glutenin are considered major wheat allergens that induce various clinical symptoms: atopic dermatitis, asthma, urticaria and wheatdependent exercise anaphylaxis. 5,6 Currently, there are about 28 allergens described in wheat according to Allergen Nomenclature Sub-Committee IUIS and, among these allergens, ⊍/⊎-, γ-, ω-gliadin, LMW-GS and HMW-GS have been identified and characterized.…”

Section: Introductionmentioning

confidence: 99%

“…Although monomeric gliadin proteins show viscous behavior, polymeric glutenin proteins are generally elastic. Intermolecular and intramolecular disulfide bonds between WG are crucial for the formation of a gluten network upon dough mixing 4 . Additionally, gliadin and glutenin are considered major wheat allergens that induce various clinical symptoms: atopic dermatitis, asthma, urticaria and wheat‐dependent exercise anaphylaxis 5,6 .…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Wheat gluten deamidation: structure, allergenicity and its application in hypoallergenic noodles

Liu,

Dai,

Yin

et al. 2023

J Sci Food Agric

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BACKGROUNDWheat gluten (WG) containing gliadin and glutenin are considered the main allergens in wheat allergy due to their glutamine‐rich peptides. Deamidation is a viable and efficient approach for protein modifications converting glutamine (Gln) into glutamic acid (Glu), which may have the potential for allergenicity reduction of WG.RESULTSDeamidation by citric acid (CA) was performed to study the effects on structure, allergenicity, and noodle textural properties of wheat gluten (WG). WG was heated at 100 °C in 1 M CA to yield deamidated WG with degrees of deamidation (DD) ranging from DWG‐25 (25% DD) to DWG‐70 (70% DD). FT‐IR and intrinsic fluorescence spectroscopy results suggested the unfolding of WG structure during deamidation, and SDS‐PAGE showed molecular weight shifts at 35‐63 kDa region, suggesting that the deamidation mainly occurred on LMW‐GS subunits and γ‐ gliadin of the WG. ELISA of deamidated WG revealed the decrease in absorbance and immunoblotting indicated the intensities of protein bands at 35‐63 kDa decreased, which suggested that deamidation of WG might have caused the more loss of epitopes than the generation of new epitopes caused by unfolding of WG, and thereby reduction of the immunodominant IgE binding capacity ultimately leading to the decrease of allergenicity. DWG‐25 was used in the preparation of recombinant hypoallergenic noodles, and the hardness, elasticity, chewiness, and gumminess improved significantly by the addition of azodicarbonamide.CONCLUSIONOur work showed the potential for deamidation of WG products used in novel hypoallergenic food development.This article is protected by copyright. All rights reserved.

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Effects of the addition of gluten with different disulfide bonds and sulfhydryl concentrations on Chinese white noodle quality

Cited by 11 publications

References 32 publications

Physicochemical properties of wheat flour modified by heat‐moisture treatment and their effects on noodles making quality

Physicochemical properties of wheat flour modified by heat‐moisture treatment and their effects on noodles making quality

Influence of a post‐processing heat treatment method on the textural properties of textured vegetable protein

Wheat gluten deamidation: structure, allergenicity and its application in hypoallergenic noodles

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