Inherent molecular characteristics and effect of garlic polysaccharides on dough micro- and mesoscopic properties

Li, Qian; Liu, Jiaming; Wan, Hui-Qi; Zhang, Min

doi:10.1016/j.fochx.2023.100757

Cited by 1 publication

(1 citation statement)

References 39 publications

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“…As shown in Figure 2C,D, the relative crystallinity of starch significantly The above results indicated that the addition of a high concentration of fucoidan to CSB inhibited the formation of a gluten protein network in the CSB. It was reported that polysaccharides inhibit the development of the gluten network by competing for water molecules and breaking the hydrogen bonds between gluten and water molecules [50,51]. Therefore, fucoidan could reduce the hydrogen bonding of the gluten protein network by competing for water, weakening the gluten protein network in CSB.…”

Section: Crystalline Structure Analysismentioning

confidence: 99%

Effect of Fucoidan on Structure and Bioactivity of Chinese Steamed Bread

Yang,

Li,

et al. 2024

Foods

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Fucoidan refers to a group of sulphated polysaccharides obtained from brown seaweed, with numerous biological activities. In this study, fucoidan was fortified into Chinese steamed bread (CSB) at different concentrations (0, 1%, 3% and 5%) and the effect of fucoidan on the dough properties, structure properties and bioactivity were investigated. The results showed that fucoidan could change the viscosity of unfermented dough, and a high concentration of fucoidan could remove the free radicals produced by the SH–SS exchange reaction (GS-) in the dough, which significantly reduced the content of disulfide bond and reduced the expanded volume of fermented dough (p < 0.05). In addition, fucoidan forms a physical barrier on the surface of starch particles and hinders the reaction between protein-to-protein; therefore, fucoidan increased the hardness, gumminess and chewiness in CSB, and reduced the specific volume in CSB. Furthermore, the fucoidan-fortified CSB samples were found to have both the ability to significantly reduce the predicted glycemic index (pGI) (p < 0.05) and improve antioxidant activity (p < 0.05). Collectively, these findings could provide a theoretical basis for the applications of fucoidan as a functional component in fermented foods.

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Section: Crystalline Structure Analysismentioning

confidence: 99%