Influence of wheat starch on rheological, structural and physico‐chemical properties gluten–starch dough during mixing

Abstract

This study mainly explored that the influence of wheat starch source on the rheology behaviours and structural properties of gluten-starch dough, and then the model doughs were prepared by the AK58 wheat gluten and three types of starches from strong (ZM366S), medium (AK58S) and weak gluten wheat (ZM103S) during mixing were studied. The damaged starch content of wheat starch was positively correlated with the wheat gluten strength, while the granule size was negatively. The G', G" and the extension resistance of ZM366S dough were higher than those of other doughs, which implied the source of starch also had a significant influence on the rheological properties. CLSM also observed that ZM366S was more closely bound to the gluten protein network. The glutenin macropolymer (GMP) content of ZM366S model dough was the highest, while the SH content was the lowest. Decreases in elasticity, extension and GMP, and small increase in SH content were displayed during dough mixing. Molecular forces were varied with different wheat starch and mixing time. The covalent bond was the main force between ZM103S and gluten, whereas the hydrogen and covalent bonds were the main force between ZM366S or AK58S and gluten. The interactions between ZM366 starch and gluten were stronger than others starch.

Impact of pre-meal immersion on multi-scale structural changes and starch digestibility of cooked dried noodles

“…On the one hand, an increase in the starch gelatinization degree will reduce its short-range ordered structure, and on the other hand, the depolymerization of gluten proteins will promote their interaction with starch molecules, thereby increasing the shortrange ordered structure of starch. 34 For most samples, the latter effects dominated, while for the HGDN sample, as mentioned earlier, the polymerization of gluten protein still occurred within 5-15 minutes, and the gelatinization of starch during immersion proceeded to a greater extent, resulting in the domination of the latter effect. At the same immersion time, the DO values increased, and the DD values increased and then decreased as the protein content increased.…”

Effect of Starch Types on the Textural and Rehydration Properties of Extruded Peanut Protein Pore Gel Particles

“…The FTIR spectral characteristics and the relative content of secondary structures of protein are shown in Table 3 and Figure 6. Compared with the peanut protein raw material, extrusion puffing caused a significant decrease in the β-Sheet content, especially after the addition of starch, suggesting that starch bound tightly to the β-Sheet structure of the protein secondary structure and destroyed the β-Sheet during extrusion [25]. Therefore, starch connected groups in the β-Sheet structure to form macromolecules through…”

Starch granules and their size distribution in wheat: Biosynthesis, physicochemical properties and their effect on flour-based food systems

“…In addition to disulfide bonds, the formation and stability of dough system also depend on non-covalent bonds, including ionic bonds, hydrogen bonds, and hydrophobic interactions [90] . In gluten, ionic bonds form through free side chain groups in amino acids residues.…”

“…Correspondingly, the BS reconstituted doughs show higher hydrogen bond content than AS reconstituted doughs do [30] . Given that hydrogen bonds can be formed between hydroxyl groups on starch surface and hydrophilic amino acids in gluten, BS exhibits higher damaged starch content than AS does, resulting in more hydrogen bonds formed with gluten [90] . On the other hand, the AS reconstituted dough contains more hydrophobic interactions compared to the BS reconstituted dough, which can be attributed to the smaller specific surface area of AS, where fewer hydrophobic interactions occur in the protein-starch interface [46] .…”