Research progress on the effects of processing methods on gluten protein structure and properties

Authors

CUI Guoting, College of Food & Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China;National Teaching Demonstration Center for Food Processing and Safety, Luoyang, Henan 471023, ChinaFollow
WANG Duan, College of Food & Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China;National Teaching Demonstration Center for Food Processing and Safety, Luoyang, Henan 471023, China
GUO Jinying, College of Food & Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China;National Teaching Demonstration Center for Food Processing and Safety, Luoyang, Henan 471023, China
REN Guoyan, College of Food & Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China;National Teaching Demonstration Center for Food Processing and Safety, Luoyang, Henan 471023, China

Abstract

Steamed bread, noodles, deep-fried dough sticks and other noodle foods are an important part of our diet, and gluten protein is an important component of noodle foods. Common food processing techniques used to prepare noodles, including heating, freezing, mechanical processing, fermentation, and electric field treatment, alter the hydrophobic disulfide bond of the protein, denature and aggregate the protein, and cause other intricate physical and chemical changes, all of which have an impact on the texture and flavor of the finished noodle product. This paper mainly introduces the current research status of the influence of processing methods such as heating, freezing, crushing, kneading, extrusion, fermentation, and electric field processing on the structure and properties of the gluten protein.

Publication Date

4-30-2024

First Page

225

Last Page

232

DOI

10.13652/j.spjx.1003.5788.2023.80047

Recommended Citation

Guoting, CUI; Duan, WANG; Jinying, GUO; and Guoyan, REN (2024) "Research progress on the effects of processing methods on gluten protein structure and properties," Food and Machinery: Vol. 40: Iss. 3, Article 31.
DOI: 10.13652/j.spjx.1003.5788.2023.80047
Available at: https://www.ifoodmm.cn/journal/vol40/iss3/31

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