Effect of Peony Stamen Protein on Dough and Gluten Protein Properties

被引：1

作者：

Luo L. ^{[1
]}

Xia Y. ^{[1
]}

Yang H. ^{[1
]}

Zhao Y. ^{[1
]}

Li H. ^{[1
]}

Ma X. ^{[1
]}

机构：

[1] Henan Engineering Technology Research Center of Agricultural Product Drying Equipment, College of Food and Bioengineering, Hennan University of Science and Technology, Luoyang

来源：

Shipin Kexue/Food Science | 2023年 / 44卷 / 04期

关键词：

dough; gluten proteins; peony stamen protein; scanning electron microscopy; texture properties;

D O I：

10.7506/spkx1002-6630-20220314-155

中图分类号：

学科分类号：

摘要：

In order to realize the resource utilization of peony stamens, the effects of peony stamen protein on the texture, dynamic rheological properties, disulfide bonds, surface microstructure and secondary structure of dough and gluten proteins were studied using soybean protein isolate (SPI) as a reference. The results showed that peony stamen protein could significantly improve the hardness, stickiness and chewiness of dough, and the effect of addition of less than 6% of peony stamen protein was more pronounced than that of SPI. Addition of peony stamen protein increased the storage and loss moduli and consequently the viscoelasticity of dough. The effect of peony stamen protein on the formation of gluten protein network structure was basically the same as that of SPI. Under scanning electron microscopy (SEM), gluten proteins added with 6% of peony stamen protein exhibited a compact network structure consisting of many deep pores. In the presence of peony stamen protein, the total proportion of the relative stable secondary structures of α-helix and β-sheet reached the maximum value of 59.32%, and the content of disulfide bonds increased by 89% compared with the blank group. In conclusion, peony stamen protein can effectively promote the formation of gluten protein network structure and improve the quality of dough, and therefore can be used in the production of flour products with high viscoelasticity requirements. © 2023 Chinese Chamber of Commerce. All rights reserved.

引用

页码：42 / 47

页数：5

共 10 条

[1] LIU M G, LIU X Q, LI Y., Soybean peptides’ cryoprotective effects on Saccharomyces cerevisiae fermenting power in frozen dough and maintenance of the chinese steamed bread qualities, Journal of Food Processing and Preservation, 44, 8, (2020)
[2] SCHMIELE M, FERRARI F, MARIA H, Et al., Mixolab<sup>TM</sup> for rheological evaluation of wheat flour partially replaced by soy protein hydrolysate and fructooligosaccharides for bread production, LWTFood Science and Technology, 76, pp. 259-269, (2017)
[3] GOMEZ A V, FERRER E G, ANON M C, Et al., Changes in secondary structure of gluten proteins due to emulsifiers, Journal of Molecular Structure, 1033, pp. 51-58, (2013)
[4] GUO X F, SUN X H, ZHANG Y Y, Et al., Interactions between soy protein hydrolyzates and wheat proteins in noodle making dough, Food Chemistry, 245, pp. 500-507, (2018)
[5] LI D, ZHAO Y K, FEI T, Et al., Effects of Streptococcus thermophilus GtfB enzyme on dough rheology, bread quality and starch digestibility, Food Hydrocolloids, 96, pp. 134-139, (2019)
[6] WANG P, XU L, NIKOO M, Et al., Effect of frozen storage on the conformational, thermal and microscopic properties of gluten: comparative studies on gluten-, glutenin- and gliadin-rich fractions, Food Hydrocolloids, 35, pp. 238-246, (2014)
[7] GUO W B, ZHAO Y, YAO Y, Relationship between protein structure changes and in vitro digestion of preserved egg white during pickling, International Journal of Biological Macromolecules, 138, pp. 116-124, (2019)
[8] LI M, SUN Q J, HAN C W, Comparative study of the quality characteristics of fresh noodles with regular salt and alkali and the undedying mechanisms, Food Chemistry, 246, pp. 335-342, (2018)
[9] GREWAL M K, HUPPERTZ T, VASILJEVIC T., FTIR fingerprinting of structural changes of milk proteins induced by heat treatment, deamidation and dephosphorylation, Food Hydrocolloids, 80, pp. 160-167, (2018)
[10] LIU L, YANG W, CUI S W, Et al., Effects of pentosanase and glucose oxidase on the composition, rheology and microstructure of whole wheat dough, Food Hydrocolloids, 84, pp. 545-551, (2018)

← 1 →