Polymerization and Mechanical Degradation Kinetics of Gluten and Glutenin at Extruder Melt‐Section Temperatures and Shear Rates

Strecker, Thomas; Cavalieri, Ralph P.; Zollars, Richard L.; Pomeranz, Y.

doi:10.1111/j.1365-2621.1995.tb09820.x

Cited by 55 publications

(43 citation statements)

References 25 publications

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“…Alkali-induced disulphide bonding can induce protein aggregation. Increased disulphide bonding can promote a matrix structure in glutenin [39]. Rice protein is also associated with a disulphide bond based structure [31] so the same effect could apply.…”

Section: Effect Of Alkali Concentration On Wheat-rice Noodle Qualitymentioning

confidence: 99%

Effect of water requirement and alkali on wheat–rice noodle quality

2013

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High protein wheat flour (14.8% protein) was diluted with high AM rice flour to obtain a noodle quality that was comparable to all‐purpose wheat flour of 10.6% protein content. Rice flour substitution levels and water addition levels were studied in an attempt to optimize noodle quality using response surface methodology (RSM). Increased substitution of wheat flour with rice flour and increasing water addition levels resulted in the lowering of all textural parameters; maximum tensile strength, maximum distance, maximum cutting force, and cutting curve area. Increased rice flour substitution had a more pronounced effect on textural quality than water addition level. A water addition level appropriate for the level of wheat flour substitution is a critical factor determining noodle quality. The relationship between rice flour substitution level and water addition level was significant for all quality criteria (p ≤ 0.05). Wheat–rice flour blends exhibited higher peak viscosities and breakdown values, producing noodles with more smoothness, less firmness, and less elasticity. No significant difference in cooking loss of wheat–rice noodles was detected at substitution levels of up to 30% (p ≤ 0.05). Increasing alkali concentration up to levels of 1.5% can induce protein aggregation by disulphide bonding; resulting in improvement of almost all textural quality metrics.

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Section: Effect Of Alkali Concentration On Wheat-rice Noodle Qualitymentioning

confidence: 99%

Effect of water requirement and alkali on wheat–rice noodle quality

2013

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“…Strecker et al (1995) evaluated the polymerization reactions of wheat gluten proteins during extrusion through analysis of solubility and disulfide bond content, and concluded that the reaction mechanism in wheat gluten during extrusion was dominated by polymerization reactions contributed mainly by disulfide bond formation. In an experiment to study effects on sulfhydryl groups of extruded wheat flour proteins, Koh et al (1996) added cysteine to hard red winter wheat flour.…”

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confidence: 99%

Changes in Disulfide and Sulfhydryl Contents and Electrophoretic Patterns of Extruded Wheat Flour Proteins

Anderson¹,

2000

Cereal Chem

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Cereal Chem. 77(3):354-359Twin-screw extrusion of wheat flour and the effects on the flour proteins were studied using flour samples containing 9, 20, and 30% protein. Vital gluten containing 70% protein was used to achieve the flour protein levels. The three flour samples were extruded with a twin-screw extruder at a combination of processing parameters (exit die temperatures of 120, 140, and 160°C, and screw speeds of 240, 320, and 400 rpm). Increasing extruder exit die temperatures resulted in increased sulfhydryl content of the 9 and 20% protein content flour samples, but appeared to have little or no effect on the 30% protein content flour sample. Similarly, disulfide content decreased, albeit disproportionately, following the same trend. Both sulfhydryl and disulfide contents of extruded samples were lower than those of the nonextruded samples and could imply denaturation of protein, aggregation through intermolecular disulfide bonds, or oxidation during extrusion processing. Total cysteine content of extruded samples decreased by ≈16% relative to nonextruded samples, but otherwise remained almost unchanged among all extruded samples. The loss of total cysteine in extruded samples could represent the generation of hydrogen sulfide, volatile organic compounds, or flavor compounds during extrusion. SDS-PAGE analysis of total proteins showed a shift from the higher to lower molecular weight regions for certain protein bands. Both depolymerization and protein aggregation occurred at higher shear forces during extrusion.

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“…Studies in extrusion processing have generally focused on the contribution of process variables and ingredients to the properties of the final product. However, the changes taking place at the molecular level are not well understood despite several efforts to study them systematically (Ledward and Mitchell 1988;Stanley 1989;Strauss et al 1992;Wasserman et al 1992;Ledward and Tester 1994;Strecker et al 1995;Koh et al 1996;Li and Lee 1996a,b). An understanding of the changes taking place at the molecular level must be a major objective if systematic design rules to optimize the quality of the final product are to be developed.…”

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confidence: 99%

“…A number of researchers have proposed that both disulfide bond formation and hydrophobic interaction play a key role in protein cross-linking during extrusion processing and thus in the development of textural characteristics of extruded products (Areas 1992;Martinez-Serna and Villota 1992;Strecker et al 1995;Li and Lee 1996a,b). Intermolecular peptide bonds have also been suggested as being responsible for the cross-linking process with disulfide and hydrogen bonds plus hydrophobic interactions playing secondary roles (Simonsky and Stanley 1982;Stanley 1986Stanley , 1989).…”

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confidence: 99%

Effect of l‐Cysteine on the Rheological Properties of Wheat Flour

Lambert

Kokini

2001

Cereal Chem

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Cereal Chem. 78(3):226-230Extrudate expansion of cereal-based products is largely dependent on the molecular interactions and structural transformations that proteins undergo during extrusion processing. Such changes strongly influence the characteristic rheological properties of the melt. It is possible to modify rheological properties of wheat flour during extrusion processing, in particular shear viscosity, with cysteine. The objective of this work was to further develop an understanding of the molecular interactions and structural transformations of wheat flour from dynamic oscillatory rheological measurements. Temperature and frequency sweeps were conducted in the linear viscoelastic range of the material. Changes in the storage modulus (G′), the loss modulus (G′′) and the loss tangent (tan δ) of 25% moisture wheat flour disks as a function of cysteine concentration (0-0.75%) were monitored. Molecular weight between cross-links (M c ) and the number of cross-links (N c ) per glutenin molecule were determined from frequency sweep data. Increasing cysteine concentration broke crosslinks by decreasing G′ maximum and increasing tan δ values. Molecular weight between cross-links increased and the number of cross-links decreased. G′ values from temperature sweeps showed a similar trend. This information leads to a better understanding of the viscoelastic behavior of wheat flour doughs during extrusion cooking and elucidation of protein-protein reaction mechanisms and other interactions in extruded cereal-based snack foods.

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Polymerization and Mechanical Degradation Kinetics of Gluten and Glutenin at Extruder Melt‐Section Temperatures and Shear Rates

Cited by 55 publications

References 25 publications

Effect of water requirement and alkali on wheat–rice noodle quality

Effect of water requirement and alkali on wheat–rice noodle quality

Changes in Disulfide and Sulfhydryl Contents and Electrophoretic Patterns of Extruded Wheat Flour Proteins

Effect of l‐Cysteine on the Rheological Properties of Wheat Flour

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