Abstract
This study examined the effects of high hydrostatic pressure pretreatment (100–400 MPa) on the properties of heat-induced wheat gluten (WG) gels. The results showed that treatment with pressure higher than 100 MPa significantly increased the strength, water-holding capacity (WHC), non-freezable water (Wnf), and storage modulus (G′) of heat-induced WG gels. When pressure was increased from 100 to 400 MPa, the free SH content of the heat-induced WG gels increased to 23.55 μmol/g protein, and the surface hydrophobicity (H0) increased to 25.36. Fourier transform infrared spectroscopy (FTIR) analysis showed that the β-sheet and random coil content of the WG treated by high-pressure increased with pressure, while the α-helix and β-turn content decreased. Scanning electron microscopy (SEM) showed that the heat-induced WG gels had more uniform and dense three-dimensional networks after high-hydrostatic-pressure pretreatment.
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