Effect of phosphorylation of long-chain inulin on the rheological properties of wheat flour doughs with different gluten

被引：2
作者：
Pei, Lina [1 ]
Luo, Denglin [1 ,2 ]
Wei, Yifan [1 ]
Li, Peiyan [1 ,2 ]
Yue, Chonghui [1 ,2 ]
Wang, Libo [1 ,2 ]
Bai, Zhouya [1 ,2 ]
机构：
[1] Henan Univ Sci & Technol, Coll Food & Bioengn, Luoyang, Peoples R China
[2] Henan Univ Sci & Technol, Henan Engn Res Ctr Food Mat, Luoyang, Peoples R China
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2024年 / 59卷 / 04期
基金：
中国国家自然科学基金;
关键词：
Double long-chain inulin phosphate; long-chain inulin; flour dough; rheological properties;
D O I：
10.1111/ijfs.16963
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In this study, double long-chain inulin phosphate (PDFXL) was prepared by chemically modifying long-chain inulin (FXL) through phosphorylation. The effects of FXL and PDFXL on the rheological properties of low gluten (L-G), medium gluten (M-G), and high gluten (H-G) dough were investigated using Fourier Transform Infrared (FT-IR) and rheometer. The FT-IR and solubility results indicated that PDFXL exhibited stronger hydrophilicity and promoted protein cross-linking. Rheological tests revealed that the apparent viscosity of L-G, M-G, and H-G dough decreased with increasing shear rate. Notably, M-G PDFXL doughs exhibited higher shear thinning behaviour. Additionally, in the frequency and temperature sweep test, M-G and H-G PDFXL doughs showed higher elasticity and viscous modulus. This study reveals the modification effect of phosphorylation on FXL, providing a scientific foundation for the comprehensive application of PDFXL in flour products. The aim of the present study is to investigate the effects of phosphorylated long-chain inulin (PDFXL), which is prepared through the chemical modification of long-chain inulin (FXL) via phosphorylation, on the rheological properties of wheat dough with different gluten contents. image
引用
收藏
页码：2349 / 2360
页数：12
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