期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 147, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.lwt.2021.111536
关键词
Pulsed electric field (PEF); Wheat gluten; Protein functional property; Protein structure; Rheological property
资金
- National Natural Science Foundation of the People's Republic of China [32072133, 31571765]
The study demonstrated that PEF treatment had significant effects on the functional, rheological, and structural properties of vital wheat gluten, impacting parameters such as solubility, waterholding capacity, oil-holding capacity, foaming capacity, and more. Additionally, the increase in electric field intensity resulted in changes in the viscoelasticity and stability of the gluten protein.
Pulsed electric field (PEF) was efficient in inactivating lipase in wheat grains. To understand the modification in wheat components, the functional, rheological, and structural properties of vital wheat gluten (VWG) were evaluated after PEF treatment. The results showed that the PEF parameters, electric field intensity (EFI), pulse frequency, pulse width, and material residence time significantly (P < 0.01) affected the solubility, waterholding capacity, oil-holding capacity, foaming capacity, foam stability, and emulsion stability to different extents. The transition temperature and denaturation enthalpy of gluten protein decreased significantly (P < 0.01). The elastic modulus, viscous modulus, tan delta of the wet gluten protein, and the apparent viscosity of VWG changed slightly; however, they changed significantly (P < 0.05) with the increase in EFI. Larger EFIs resulted in a more homogeneously condensed and evenly distributed wet gluten pore. The proportion of alpha-helices and beta-sheets had decreased and increased with the increase in EFI, respectively, while the proportion of random coils changed insignificantly (P > 0.05). The amount of free and total sulfhydryl increased and decreased significantly (P < 0.01) with an increase in EFI, respectively. Surface hydrophobicity was significantly reduced (P < 0.01).
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