Trehalose-induced changes in the aggregation behavior and structural properties of wheat gluten

Zhang, Xia; Tian, Yu; Mu, Mengyu; Hao, Ziyi; Zhang, Jiamin; Wang, Qi; Liang, Ying; Wang, Jinshui

doi:10.1016/j.jcs.2022.103568

Cited by 5 publications

(4 citation statements)

References 29 publications

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“…Elimination of cellulose from the potato whole flour–WF dough resulted in a higher percentage of α‐helix and β‐sheet in the global secondary structure. But there was a decreased proportion of β‐turn and irregular curl, suggesting that gluten had an enhanced reticulation structure compared to the control (Zhang et al., 2022). The investigation revealed that the α‐helix exhibited a relatively well‐organized and stable secondary conformation, whereas the β‐sheet conformation emerged as the most stabilized secondary structure within proteins (Nawrocka et al., 2018).…”

Section: Resultsmentioning

confidence: 99%

“…β-turn and irregular curl, suggesting that gluten had an enhanced reticulation structure compared to the control (Zhang et al, 2022). The investigation revealed that the α-helix exhibited a relatively well-organized and stable secondary conformation, whereas the β-sheet conformation emerged as the most stabilized secondary structure within proteins (Nawrocka et al, 2018).…”

Section: Effects Of Cellulase Addition On the Changes For Macromolecu...mentioning

confidence: 93%

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Effect of cellulase on dough structure and quality characteristics of tough biscuits enriched with potato whole flour

Liu,

Zhu,

Zhu

et al. 2024

Journal of Food Science

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Potato whole flour is a promising way to improve the nutrition of tough biscuits, while its gluten‐free characteristic was difficult to form acceptable texture properties. In this study, cellulase was used to degrade the cellulose in dough enriched with potato whole flour, so as to mitigate the interference of cellulose with the gluten network, resulting in forming the potato whole flour biscuit with great characteristics. Results indicated that cellulase within 0.2% led to the gradually reduced G' and G’’ values of dough from 5.50×104 to 4.00×104 and 2.66×104 to 1.35×104, respectively. Cellulase at 0.2% resulted in the significantly increased tensile properties of the dough compared to the control. The incorporation of cellulase within 0.2% also led to the tightly ordered and intact network structure base on the results of SEM, disulfide bonds determination and FTIR. Those results indicated that cellulase was beneficial to improve the baking quality of dough, which was conductive to form tough biscuit with great characteristics. The hardness, crunchiness, crispness and specific volume analysis results confirmed that 0.2% cellulase resulted in the significantly decreased hardness by 45.25% and the significantly increased specific volume, crunchiness and crispness by 24.74%, 121.20% and 156.47%, respectively. Overall, cellulase ultimately improved the quality of the biscuits by improving the properties and structure of the dough. It was of great significance for the utilization of potato whole flour resources and the industrial production of its tough biscuits.Practical ApplicationThe results showed that inclusion of cellulase led to the reduced hardness and increased crunchiness, crispness, and specific volume of potato whole flour tough biscuits. Cellulase could be used as a potential improver of tough biscuits. This study will provide guidance for practical uses of cellulase in improving potato whole flour dough and tough biscuit quality.

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Section: Resultsmentioning

confidence: 99%

Section: Effects Of Cellulase Addition On the Changes For Macromolecu...mentioning

confidence: 93%

Effect of cellulase on dough structure and quality characteristics of tough biscuits enriched with potato whole flour

Liu,

Zhu,

Zhu

et al. 2024

Journal of Food Science

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“…The "loop and train" model of gluten protein suggested that the stable train region was primarily made up of multi-hydrogen bonded β-sheet and α-helix, while the open loop region consists of β-turn and random structures [49]. Previous research has demonstrated a correlation between dough stability with the content of β-sheet, and extensibility with the content of β-turn [50]. As shown in Figure 2A,B, the ratio of β-sheet significantly reduced in CSB-1, CSB-2 and CSB-3 when compared with CSB-0 (p < 0.05).…”

Section: Secondary Structure Analysismentioning

confidence: 99%

“…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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