The Effect of Sodium Chloride with Varying Concentration on Characteristics and Rheology of Extracted Gluten from Wheat Flour

Abstract

Gluten is a vegetable protein with the potential to be developed into functional food because of its high protein content. Gluten is viscoelastic which gives chewiness characteristics. In Indonesia, gluten is still imported and limited to processing food or to substitute for animal protein. This study aims to determine the effect of NaCl addition on the characteristics and rheology of extracted gluten. Addition of NaCl to the dough, 1%, 2% and 3%, respectively. The results showed that the extracted gluten had a protein content of 83.23-86.93%, moisture content of 1.17-1.54%, ash content of 0.13-0.16%, and fat content of 0.28-0.89%. These results are in accordance with the Codex International Standard. This showed that the gluten contained in wheat flour is good as a commodity in the food industry. Increasing the NaCl amount would also increase the tensile strength and the % elongation of gluten produced in the range of 88.71-201.90 gf/mm 2 and 7.10-14.51%, respectively. It showed that this addition affects the empirical rheological quality of the dough, strengthening the gluten network so that the extracted gluten from wheat flour in addition to food fortification can also be used for non-food purposes. The FT-IR spectrum showed the presence of bands, including β-sheet (1612 and 1633 cm -1 ) in the intermolecular and intramolecular structures of gluten, α-helix (1658-1650 cm -1 ), and β-turn (1668 cm -1 ) linked to the glutamine side chain. These contribute to the secondary structure of the gluten protein. The presence of β-sheet and β-turn in the FT-IR spectrum of gluten indicates that the gluten contained in wheat flour is more elastic and stable. The gluten in this study has functional groups in the same wavenumber range as the functional groups from the literature. The addition of NaCl to the dough did not have a significant effect on the absorption bands on the gluten spectra.

The Effect of Sodium Sulfite with Varying Concentration on the Separation of Gliadin from Gluten

“…Addition of 3% NaCl in gluten extraction can increase the tensile strength, % elongation, and strengthen the gluten network [1,19]. The gluten obtained has a more chewy and elastic texture and was slightly fluffy.…”

“…The dough was then washed under a stream of running water until most of the starch was washed out and the wash water was clear. The viscoelastic mass obtained was wet gluten [1].…”

“…Gluten is a vegetable protein with the potential to be developed into functional food because of its high protein content. Gluten is viscoelastic which gives chewiness characteristics [1]. Based on their solubility in an aqueous alcohol, gluten is divided into two main fractions gliadin and glutenin.…”

“…Hydrated gliadin provides the viscosity and extensibility of gluten, while hydrated glutenin contributes to the elasticity and strength of gluten. Gliadin represents up to 40% of wheat protein [1,2,3]. Gliadin has been widely used in both the pharmaceutical and food industries, such as nanoparticles based on gliadin for delivery and controlled release of an anticancer drug, colloidal gliadin used in foamed food, gliadin film as a food coating, gum base for medicated chewing gum and used in polysaccharide coating in post-production [4].…”

“…Reducing agents that are used are sodium sulfite, sodium bisulfite, sodium metabisulfite, or a mixture of those agents [13]. Characterization of gliadin products that can be carried out includes using Fourier Transform Infrared Spectroscopy (FTIR), Reversed Phase -High Performance Liquid Chromatography (RP-HPLC) and Sodium Dodecyl Sulphate-Polyacrylamide Gel Electrophoresis (SDS PAGE) [1,10,14,15,16,17]. This study aims to study the effect of variation in sodium sulfite concentration on the separation of gliadin from gluten.…”