Hydrocolloid Interaction with Water, Protein, and Starch in Wheat Dough

Abstract

Interaction of hydrocolloids (xanthan gum, locust bean gum, guar gum, and high-methoxyl pectin) with macrocomponents of dough (water, starch, and protein) was evaluated by different techniques. (1)H spin-spin NMR relaxation assays were applied to study the mobility of the gluten-hydrocolloid-water matrix, and the amount of freezable water was determined by differential scanning calorimetry (DSC). Starch gelatinization parameters (T, enthalpy) were also analyzed by DSC. The influence of additives on the protein matrix was studied by Fourier transform (FT) Raman assays; analysis of the extracted gliadins and glutenins was performed by electrophoresis (SDS-PAGE). A significantly higher molecular mobility was found in matrices containing xanthan gum, whereas pectin led to the lowest molecular mobility. Freezable water showed a trend of increasing in the presence of hydrocolloids, particularly under conditions of water restriction. Starch gelatinization final temperature was decreased when hydrocolloids were added in the presence of enough water. In general, FT-Raman and SDS-PAGE indicated that hydrocolloid addition promoted a more disordered and labile network, particularly in the case of pectin addition. On the other hand, results obtained for dough with guar gum would indicate a good compatibility between this hydrocolloid and the gluten network.

Raman studies of gluten proteins aggregation induced by dietary fibres

“…However, the observed increase in the ratio value is small and the residues can still be treated as ''normal tyrosine'' according to Siamwiza, Lord, and Chen (1975). An increase in the ratio value was observed, after addition of pectin and locust bean gum to the dough, by Linlaud, Ferrer, Puppo, and Ferrero (2011). However, comparison of the tyrosine doublet values and pectin content (see Table 1) did not show any correlation.…”

“…The tryptophan (TRP) band at 760 cm À1 has been proposed as an indicator of the strength of H-bonding and hydrophobicity of the indole ring (Linlaud et al, 2011). A decrease in the band intensity suggested that TRP residues come from a buried hydrophobic microenvironment and contributes to the formation of a more disordered structure; in contrast an increase in the band intensity is connected with the opposite phenomenon.…”

Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment

“…It can be suggested that the cross-linking was not occurring only through disulphide bonds. According to Linlaud, Ferrer, Puppo, and Ferrero (2011), some noncovalent interactions may contribute to these aggregates.…”

The effect of microbial polysaccharides on the properties of wheat flour

“…Такі поліфункціональні властивості зумовлюють його застосування у якості стабілізатора складної полідисперсної системи, якою є борошняне тісто [10]. Присутність ксантану в тісті сприяє підвищенню його вологопоглинальної здатно-сті [11] та стійкості [12], а також текстури випечених хлібобулочних виробів за рахунок його гідрофільних властивостей та взаємодії з гідроколоїдами борошна [11,13]. Відомим також є той факт, що ксантан здатен затримувати процес черствіння борошняних виробів [14].…”