Abstract
Alkali significantly enhanced gluten strength and noodle texture. To further understand the underlying mechanisms of the gluten strengthening effect of alkali, the macroscopic rheological properties, microstructure, intermolecular interactions, water mobility, molecular weight distribution (MWD) and structure, and the molecular chain morphology changes of gluten and its subfractions (glutenin and gliadin) were separately investigated. Alkali increased the G′ and G″ of gluten and glutenin fractions. Scanning electron microscopy (SEM) images confirmed that alkali induced a more compact structure in all fractions and a membrane-like structure in gluten and glutenin. Quartz crystal microbalance with dissipation (QCM-D) results demonstrated that alkali promoted alkali/protein-protein interactions in gluten and glutenin fractions. Hydrophobic interactions and water-solids interaction were enhanced by alkali in all fractions. Glutenin fraction was shown to play a key role in the protein polymerization of fresh gluten samples in the presence of alkali, while both glutenin and gliadin contributed to the enhanced polymerization during cooking. Atomic force microscopy (AFM) images showed that alkali induced remarkable aggregations of protein molecular chains in gluten system.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
