Interactions between wheat globulin and gluten under alkali or salt condition and its effects on noodle dough rheology and end quality. (15th July 2022)

• Record Type: Journal Article
• Authors: Zhang, Li-Li; Li, Meng-Meng; Guan, Er-Qi; Yang, Yu-Ling; Zhang, Ting-Jing; Liu, Yuan-Xiao; Bian, Ke
• Is Part Of: Food chemistry. Volume 382(2022)
• Publication Date: 2022-07-15
• Subjects: Globulin -- Alkali or salt induction -- Dough and noodle quality -- Protein interactions -- Micro-structures; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.132310
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The functional properties of globulin in noodle processing were further investigated. Alkali greatly improved the functional properties of globulin in noodle processing. Disulfide bonds linkage between globulin and gluten in dough was induced by alkali. Salt slightly improved the functional properties of globulin in noodle processing. Non-covalent interaction between globulin and gluten in dough was induced by salt. Abstract: The influences of wheat globulin on dough and noodle quality under alkali or salt conditionwere investigated, and the protein interactions were revealed. Results indicated that dough viscoelasticity, noodle hardness, springiness and extensibility of samples with globulin added were remarkably increased under alkali condition. However, the corresponding enhancement was less significant under salt condition. In dough system, added globulin decreased the protein surface hydrophobicity by 38.71%, implying the enhancement of hydrophobic interactions. Under salt and alkali conditions, added globulin further increased the β -sheets structure by 1.68% and 3.17%, respectively, indicating the enhancement of hydrogen bonds interaction. In addition, disulfide bonds interactions between globulin and gluten have also been demonstrated induced by alkali. The results were accountable for protein network polymerization observed in micro-structures. This paper provides new insights into the structural properties of wheat globulin, and demonstrates the excellent potential to improve noodle processing quality under alkali condition significantly.