Abstract
This experiment investigated the changes of the gluten protein structure of the dough during manual kneading. Results: At the first 2 minutes of kneading, the free sulfhydryl group in the dough was decreased by 10.69%, the disulfide bond was increased by 4.48%, and then was slowly increased or decreased; the hydrogen bonds was increased significantly (P＜0.05), and the hydrophobic force was decreased significantly (P＜0.05); the random coil in the secondary structure had an initial sharp drop of 56.52%, and the β-sheet had an initial increase of 32.34%, followed by a small increase or decrease, and the α-helix and β-turn have no significant changes; The SDS extractable rates of glutenin all decreased to varying degrees; the peak area of B/C-LMW-GS increased by 4.56%, 2.61%, 4.11%, 6.73%, 3.18%, 0.81%, and the peak area of α-gliadins decreased by 22.42%, 10.87%, 11.59%, 12.87%, 9.22%, and 4.35%, respectively. Hand kneading promoted the cross-linking polymerization reaction of gluten protein and made its protein conformation develop in a more orderly and stable direction, thereby enhanced the viscoelasticity of the dough.
Publication Date
2-28-2020
First Page
19
Last Page
24
DOI
10.13652/j.issn.1003-5788.2020.02.004
Recommended Citation
Lian, MENG; Hui-ming, ZHOU; Ke-xue, ZHU; and Xiao-na, GUO
(2020)
"Study on the changes of dough gluten protein structure during kneading,"
Food and Machinery: Vol. 36:
Iss.
2, Article 4.
DOI: 10.13652/j.issn.1003-5788.2020.02.004
Available at:
https://www.ifoodmm.cn/journal/vol36/iss2/4
References
[1] 杨玉玲,关二旗,李萌萌,等.不同和面方式对面团流变特性及面条品质的影响[J].河南工业大学学报:自然科学版,2019,40(5):18-24,52.
[2] DON C,LICHTENDONK W J,PLIJTER J J,et al.The effect of mixing on glutenin particle properties:Aggregation factors that affect gluten function in dough[J].Journal of Cereal Science,2005,41(1):69-83.
[3] 陈洁,汪磊,王远辉.醒面温度对高水分面团流变学性质的影响[J].粮食与饲料工业,2018(11):16-20.
[4] SCEPANOVIC P,GOUDOULAS T B,GERMANN N.Numerical investigation of microstructural damage during kneading of wheat dough[J].Food Structure,2018,16:8-16.
[5] 邵丽芳,朱科学,郭晓娜.和面及揉面方式对冷冻熟面品质的影响[J].食品与机械,2017,33(11):28-32.
[6] 王灵昭,陆启玉.面筋蛋白组分在制面过程中的变化及与面条质地差异的关系[J].河南工业大学学报:自然科学版,2005(1):11-14.
[7] TUHUMURY H C D,SMALL D M,DAY L.The effect of sodium chloride on gluten network formation and rheology[J].Journal of Cereal Science,2014,60(1):229-237.
[8] CHEN Geng-jun,EHMKE L,MILLER R,et al.Effect of sodium chloride and sodium bicarbonate on the physicochemical properties of soft wheat flour doughs and gluten polymerization[J].Journal of Agricultural and Food Chemistry,2018,66(26):6 840-6 850.
[9] HE H,ROACH R R,HOSENEY R C.Effect of nonchaotropic salts on flour bread-making properties[J].Cereal Chemistry,1992,69(4):366-371.
[10] WU Jian-ping,BETA T,CORKE H.Effects of salt and alkaline reagents on dynamic rheological properties of raw oriental wheat noodles[J].Cereal Chemistry,2006,83(2):211-217.
[11] BUTOW B J,GRAS P W,HARASZI R,et al.Effects of different salts on mixing and extension parameters on a diverse group of wheat cultivars using 2-g mixograph and extensigraph methods[J].Cereal Chemistry,2002,79(6):826-833.
[12] BEVERIDGE T,TOMA S J,NAKAI S.Determination of SH-and-SS-groups in some food proteins using Ellman’s reagent[J].Journal of Food Science,1974,39:49-51.
[13] CHAN Kin-yu,WASSERMAN B P.Direct colorimetric assay of free thiol groups and disulfide bonds in suspensions of solubilized and particulate cereal proteins[J].Cereal Chemistry,1993,70(1):22-26.
[14] GOMEZ-GUILLEN M C,BORDERIAS A J,MONTERO P.Chemical interactions of nonmuscle proteins in the network of sardine(Sardine pilchardus)muscle gels[J].LWT-Food Science and Technology,1997,30(6):602-608.
[15] CHOMPOORAT P,HERNáNDEZ-ESTRADA Z J,MULVANEY S J,et al.Comparison of rheological properties of wet gluten:Creep-recovery and biaxial compression[J].LWT-Food Science and Technology,2018,98:197-203.
[16] WANG Kai-qiang,LUO Shui-zhong,CAI Jing,et al.Effects of partial hydrolysis and subsequent cross-linking on wheat gluten physicochemical properties and structure[J].Food Chemistry,2016,197(A):168-174.
[17] LAGRAIN B,BRIJS K,VERAVERBEKE W S,et al.The impact of heating and cooling on the physico-chemical properties of wheat gluten-water suspensions[J].Journal of Cereal Science,2005,42(3):327-333.
[18] BRUNEEL C,BUGGENHOUT J,LAGRAIN B,et al.Redox agents and N-ethylmaleimide affect protein polymerization during laboratory scale dry pasta production and cooking[J].Food Chemistry,2016,196:646-653.
[19] WIESER H.Comparative investigations of gluten proteins from different wheat species I Qualitative and quantitative composition of gluten protein types[J].European Food Research and Technology,2000,211(4):261-268.
[20] SEILMEIER W,WIESER H.Comparative investigations of gluten proteins from different wheat species[J].European Food Research and Technology,2003,217(4):360-364.
[21] 马涛,周佳,张良晨.谷朊粉在面团中作用机理的研究[J].食品工业科技,2012,33(15):124-126.
[22] BOCK J E,DAMODARAN S.Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy[J].Food Hydrocolloids,2013,31(2):146-155.
[23] JEONG S,KIM H W,LEE S.Rheological and secondary structural characterization of rice flour-zein composites for noodles slit from gluten-free sheeted dough[J].Food Chemistry,2017,221:1 539-1 545.
[24] LI Yun-tong,CHEN Ye,LI Shu-hong,et al.Structural changes of proteins in fresh noodles during their processi-ng[J].International Journal of Food Properties,2017,20(S1):202-213.
[25] CHOI S M,MA C Y.Structural characterization of globulin from common buckwheat(Fagopyrum esculentum Moench)using circular dichroism and Raman spectroscopy[J].Food Chemistry,2007,102(1):150-160.
[26] WELLNER N,MILLS E N,BROWNSEY G,et al.Changes in protein secondary structure during gluten deformation studied by dynamic Fourier transform infrared spectroscopy[J].Biomacromolecules,2005,6(1):255-261.
[27] PAREYT B,BRUNEEL C,BRIJS K,et al.Flour sodium dodecyl sulfate(SDS)-extractable protein level as a cookie flour quality indicator[J].Journal of Agricultural and Food Chemistry,2010,58(1):353-360.
[28] SCHOFIELD J D,BOTTOMLEY R C,TIMMS M F,et al.The effect of heat on wheat gluten and the involvement of sulphydryl-disulphide interchange reactions[J].Journal of Cereal Science,1983,1(4):241-253.
[29] WIESER H.Chemistry of gluten proteins[J].Food Microbiology,2007,24(2):115-119.
[30] SHEWRY P R,HALFORD N G,BELTON P S,et al.The structure and properties of gluten:An elastic protein from wheat grain[J].Philosophical Transactions of the Royal Society B,Biological Sciences,2002,357(1 418):133-142.
[31] CORNISH G B,BEKES F,ALLEN H M,et al.Flour proteins linked to quality traits in an Australian doubled haploid wheat population[J].Australian Journal of Agricultural Research,2001,52(12):1 339-1 348.