Abstract
The changes in the gluten network during extrusion treatment were studied by assessing the polymerization behavior of glutenin. Gluten samples were extruded at different barrel temperatures, screw speeds, and flow rates. The results indicated that high molecular weight glutenin subunits increased while free sulfhydryl groups and low molecular weight glutenin subunits decreased as the screw speeds and flow rates increased during extrusion treatment. Specific β-sheet structures of gluten clearly increased, while α-helices and β-turns fluctuated during extrusion processing, thus forming a tight gluten network. The characteristics of the protein network were evaluated by confocal laser scanning microscopy. The results showed that a homogeneous and denser gluten network was formed at higher extrusion temperatures during the extrusion process, which may be related to the polymerization of low-molecular-weight glutenin subunits. This study provides a theoretical basis for the improvement and regulation of extrusion quality during the gluten extrusion process.
Highlights
Gluten may include two major types gliadins and glutenins, which are on the basis of their solubility in aqueous alcohol (Wieser 2007)
The results indicated that high molecular weight glutenin subunits increased while free sulfhydryl groups and low molecular weight glutenin subunits decreased as the screw speeds and flow rates increased during extrusion treatment
Specific b-sheet structures of gluten clearly increased, while a-helices and b-turns fluctuated during extrusion processing, forming a tight gluten network
Summary
Gluten may include two major types gliadins and glutenins, which are on the basis of their solubility in aqueous alcohol (Wieser 2007). The formation of gluten network is vitally important for many wheat-based food products, like Chinese steam bread (Li and Gai 2010), breads (Wang et al 2017), and pasta noodles (Yue et al 2019). The cross-linking of the gluten network is predominantly based on disulfide bonds, non-disulfide bonds contribute to the gluten network at higher molding temperatures (Sheng and Huang 2002). The polymerization mechanism of wheat gluten depends on the processing conditions (Zhang and Kong 2014), such as the temperature (Huang et al 2012), mixing speed (Li and Gai 2010), and extrusion rate (Gao et al 2017; Li et al 2017). Heat and a high shear rate, as well as high pressure, cause the mechanical destruction or denaturation
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