Study of the protein, antioxidant activity, and starch during<i>in vitro</i>simulated digestion of green wheat and wheat cooked flours

Food Science & Nutrition

Wen

Wang

et al. 2022

Self Cite

In this study, the in vitro digestion process of green wheat protein (GWP) was explored by simulating the gastrointestinal digestion. The digestibility of GWP was 65.23%, and was mainly digested by trypsin. During the digestion process of GWP, large-size particles are digested by pepsin, and medium-sized particles are digested by trypsin into smaller particles; irregular large block structure with smooth surface was gradually turned into smaller blocks with porous surface; and the spatial conformation was loosened mainly by the unfolding of β-sheet structure. Gel electrophoresis demonstrated that HMW glutenin and ω-gliadins in GWP were completely digested, while LMW glutenin and α/β/γ-gliadins were partially digested. Additionally, the peptide lengths were relatively dispersed after pepsin digestion. Most of the peptides (76.5%) fell into the range 3-15 amino acid after pepsin and trypsin digestion. The molecular weight (MW) of most pepsin digestion products was above 2000 Da, whereas the MW of trypsin digestion products was mainly concentrated in 500-2000 Da. Besides, the sensitizing peptide sequence of wheat protein was detected in the final digestion products of GWP. This research provided a theoretical guidance for the development and application of GWP.

Section: Introductionmentioning

confidence: 99%

Study on the in vitro digestion process of green wheat protein: Structure characterization and product analysis

Food Science & Nutrition

Wen

Wang

et al. 2022

Self Cite

“…However, green wheat has low starch content and is not conducive to the formation of gluten protein. It is often mixed with flour to make food, such as green wheat cakes and green wheat noodles (Zhang, Xu, et al, 2021; Zhang, Yang, et al, 2020; Zhang, Zhang, et al, 2020; Zhang, Zhang, et al, 2021; Zhang, Zhao, et al, 2021). However, there are few studies on the effect of the amount of green wheat flour on the quality of steamed bread.…”

Section: Introductionmentioning

confidence: 99%

Effect of green wheat flour addition on the dough, gluten properties, and quality of steamed bread

Food Processing Preservation

Zhao

et al. 2022

Self Cite

In this work, different proportions of green wheat flour were used instead of flour to make steamed bread and the physicochemical and nutritional properties of different mixed flours were compared. The effect of green wheat on the quality of dough and steamed bread was evaluated, and a new staple food of green wheat steamed bread was developed. The gluten and elasticity of green wheat flour dough will decrease and the gluten network structure of the dough appeared holes and became uneven. Compared with full wheat steamed bread, as the addition of green wheat flour increased, the sensory quality, specific volume, and elasticity of steamed bread decreased, while firmness, gumminess, and chewiness increased and the flavor had a significant change. Meanwhile, the addition of green wheat flour can significantly reduce the glycemic index of steamed bread, which was beneficial to hinder the violent fluctuation of blood sugar. After adding 20% green wheat flour, the GI value decreased from 81.253 to 73.237. Furthermore, when the green wheat flour was added at 10%, the overall quality of the steamed bread was ideal, which laid a theoretical foundation for industrial production and application. Novelty Impact Statement:The application of the green wheat flour to the preparation of steamed bread can improve the nutrition and reduce the predicted glycemic index of steamed bread, which will provide a theoretical reference for the industrial production of green wheat flour for steamed bread making.

“…Green wheat has the taste of fresh wheat flavor, and it is also rich in protein (14.90%), dietary fiber (12.88%), ferulic acid (1.444%), and a variety of nutrients higher than those of mature wheat (Zhang & Zhang, 2019). As a healthy food, green wheat grains can help the body digest and stabilize blood sugar (Zhang, et al, 2020a, 2020b). It has a good development prospect because of the economic value and market prospect that are widely accepted by the public.…”

Section: Introductionmentioning

confidence: 99%

“…In addition, green wheat can be freeze‐dried and made into flour then added to other foods. Up to now, the studies of green wheat have mainly focused on starch modification, digestive properties, and applications (Zhang, et al, 2020a, 2012b, 2021, 2020d). However, only few studies have been investigated on the volatile compositions of green wheat.…”

Section: Introductionmentioning

confidence: 99%

Analysis of volatile flavor compounds of green wheat under different treatments by GC‐MS and GC‐IMS

Journal of Food Biochemistry

Gao

et al. 2021

Self Cite

Volatile components in green wheat under different treatments including raw, washing, blanching, precooling, freezing, steaming, boiling, frying, and freeze‐drying were evaluated by gas chromatography‐ion mobility spectroscopy (GC‐IMS) and gas chromatography‐mass spectrometry (GC‐MS). Five key aroma substances including n‐hexanal, benzaldehyde, nonanal, 2‐pentylfuran, and (E)‐oct‐2‐enal were found by Venn diagram and odor activity values (OAV). Furthermore, according to volatile fingerprints characteristics and the aroma profile of sensory evaluation, it was found that green wheat under different treatments mainly presented seven characteristic flavor notes including sweet flowers, fat fragrance, mushroom hay, waxy aldehyde, citrus fruity, vegetable‐like bean, and bitter almond from the sensory evaluation, and they could be divided into four categories, which was consistent with the results of PCA and GC‐IMS. Hence, the volatile compounds of green wheat samples could be visualized and identified quickly via GC‐IMS and the samples could be clearly classified based on the difference of volatile compounds. Practical applications In the study, fingerprints coupled with cluster analysis were a visualized method for the identification of volatile compounds. Meanwhile, a new method, Venn diagram with OAV, was used to identify the key aroma of products. Finally, a rapid method to classify products by GC‐IMS was performed. In future practical applications, GC‐IMS can be used to classify products from different origins and different manufacturers. Similarly, it can identify fake and inferior products and whether the products have deteriorated. In addition, this research will provide a new strategy to find the relationship between flavor compounds and various processed technologies toward different cereals.