Journal
JOURNAL OF CEREAL SCIENCE
Volume 109, Issue -, Pages -Publisher
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.jcs.2022.103606
Keywords
Freezing; Starch; Gluten; Interaction; Dough
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This study aimed to investigate the impact of freezing/thawing (F/T) treatment on starch granule-associated proteins (SGAPs) and its mechanism for modifying dough quality. The results showed that F/T mainly caused the loss of proteins from the starch surface (SGSPs). The absence of SGSPs resulted in changes in rheological behavior, gluten network aggregation, and starch granule dissociation.
This study aimed to explore the effect of freezing/thawing (F/T) treatment on starch granule-associated proteins (SGAPs) and its mechanism for modifying dough quality. SDS-PAGE showed that F/T mainly induced a loss of proteins from the starch surface (SGSPs). It was found that the decrease in associated protein content increased the content of bound water from 27.04% and 18.94% to 32.40% and 27.78% in starch and reconstituted dough systems, respectively. The absence of SGSPs resulted in a rheological behavior with higher dynamic modulus and lower strain detected by frequency sweep and creep-recovery experiments. CLSM exhibited a local aggregation of the gluten network and more starch granules dissociated. The glutenin macropolymers (GMP) content increased from 76.45% to 83.31% while the values of fluorescence intensity and free sulfhydryl (SH) decreased to 2821 and 1.85 mu mol/g, respectively. These results suggested that SGSPs acted as a contact site in the starch-gluten matrix, facilitating macromolecular adhesion.
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