Journal
FOOD HYDROCOLLOIDS
Volume 130, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2022.107716
Keywords
Reconstituted gluten fractions; Wheat starch; Retrogradation; Water mobility; Relative crystallinity
Categories
Funding
- National Natural Science Foundation of China [31772012]
Ask authors/readers for more resources
The study aimed to evaluate the influence of reconstituted gluten fractions (RGF) with different glutenin/gliadin ratios on the short-term and long-term retrogradation of wheat starch. The results showed that adding RGF, regardless of the glu/gli ratio, effectively inhibited the retrogradation behavior of the starch.
The purpose of this study was to evaluate the influence of reconstituted gluten fractions (RGF) with varied glutenin/gliadin (glu/gli) ratios on short-term and long-term retrogradation of wheat starch (WS). Adding RGF, irrespective of glu/gli ratio, effectively inhibited the retrogradation behavior of WS. Lower storage modulus and higher water mobility during storage at 4 degrees C for 8 h suggested that gliadin could restrain the short-term retrogradation of amylose more evidently than glutenin. During storage for 28 d, increasing glutenin could reduce the retrogradation enthalpy and relative crystallinity of starch. Retrogradation degree of gliadin alone-treated WS was 14.0% higher than that of glutenin alone-treated sample, indicating that glutenin was superior in retarding long-term retrogradation of amylopectin. Furthermore, glutenin produced a more disordered gel structure, which was attributed to its inhibition of amylopectin aggregation at the nanoscale. This study suggested that by adjusting glu/gli ratios in RGF, the shelf-life of wheat-based products during short-term and long-term storage could be prolonged.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available