Abstract
Physicochemical properties and microstructure of gluten protein, and the structural characteristics of steamed bread with 30% potato pulp (SBPP) were investigated by ultrasonic treatments. Results showed that 400W ultrasonic treatment significantly (P<0.05) increased the combination of water and substrate in the dough with 30% potato pulp (DPP). The contents of wet gluten, free sulfhydryl (SH), and disulfide bond (SS) were influenced by ultrasonic treatment. Moreover, UV-visible and fluorescence spectroscopy demonstrated that the conformation of gluten protein was changed by ultrasonic treatment (400W). Fourier transform infrared (FT-IR) illustrated that the β-sheet content was significantly (P<0.05) increased (42%) after 400W ultrasonic treatment, and the surface hydrophobicity of gluten protein in SBPP increased from 1225.37 (0W ultrasonic treatment) to 4588.74 (400W ultrasonic treatment). Ultrasonic treatment facilitated the generation of a continuous gluten network and stabilized crumb structure, further increased the specific volume and springiness of SBPP to 18.9% and 6.9%, respectively. Those findings suggested that ultrasonic treatment would be an efficient method to modify gluten protein and improve the quality of SBPP.
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.
