Changes in the physicochemical and protein distribution properties of dough with the wheat oligopeptide incorporation

3.0 科研～小助 2025-09-01 4 4 3.1MB 7 页 1知币

侵权投诉

Food Bioscience 52 (2023) 102354

Available online 2 January 2023

Changes in the physicochemical and protein distribution properties of

dough with the wheat oligopeptide incorporation

Hongyan Liu

, Liuyu Wan

, Shensheng Xiao

, Yang Fu

, Xuedong Wang

Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan, 430023, China

Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, 430023, China

ARTICLE INFO

Keywords:

Wheat oligopeptide

Dough modication

Physicochemical characteristics

Gluten network

ABSTRACT

The characteristics of the dough modication are crucial to the quality of the nal product. This study aimed to

investigate the effects of wheat oligopeptide (WOP) on dough rheology, physicochemical, and protein distri-

bution properties. Rheological results showed that WOP increased the viscoelasticity, extensibility, and strength

of the dough. The pasting experiments illustrated that WOP decreased the peak viscosity, breakdown, and

setback values. The fermentation results showed that WOP signicantly increased the fermentation height and

gas-holding rate of the dough. Meanwhile, the water migration ability of the dough was signicantly inhibited

after WOP incorporation. Furthermore, the electrophoresis results further proved that WOP could effectively

enhance the aggregation of small molecule proteins. The microstructure results further demonstrated that the

dough exhibited more uniform and continuous characteristics with the WOP incorporation, which was consistent

with our hypothesis. In conclusion, WOP has the ability to strengthen the dough network structure, providing a

new idea for future modication of dough and its products.

1. Introduction

As one of the common foods in many countries, bread is popular with

consumers due to its smooth texture and convenience (Kweon et al.,

2014). Dough preparation is the rst vital step in bread production,

involving sophisticated physical and biochemical changes. Dough

quality is crucial to the taste of the nal product, in which the in-

gredients are wheat our, yeast, and water. In the process of mixing

our and water to form a dough, a three-dimensional gluten network

structure is generated, which involves hydration interactions, disulde

bonds, ionic bonds, and hydrogen bonds (Fu et al., 2021). The gluten

network includes starch granules, water, protein, and other components.

Among these components, gluten is a vital protein affecting the structure

of the dough network, which is signicantly related to dough stability.

Dough modication is a hot topic of the present research. To improve

the performance of the dough and the nal product, a popular method is

to use different kinds of improvers (Yu et al., 2020). In recent years,

protein and its hydrolysates have been proposed for their excellent

physical and chemical properties. The addition of texturized soy protein

increased the stability and gluten content of the dough, showing that the

soy protein had a positive effect on dough and gluten properties, which

was mainly through the interactions with wheat alcohol soluble protein

and the changes in disulde bonds (Liu et al., 2020). Moreover, the whey

protein addition also improved the dough properties, such as the resis-

tance to extension and maximum resistance values (Madenci & Bilgiçli,

2014). The incorporation of whey protein hydrolysate (WPH) mainly

decreased the relative crystallinity and water mobility. Besides, WPH

could also extend the shelf life of products by resisting the formation of

molecular bonding and hydrogen bonds between starch polymer chains

to achieve anti-staling (Hu et al., 2020). These transformations can be

attributed to the network structure formed between the protein or its

hydrolysate and starch through hydrogen bonding and electrostatic in-

teractions (Kong et al., 2016).

Wheat oligopeptide (WOP) is a new resource food made from wheat

gluten by enzymatic hydrolysis. WOP has special physiological activ-

ities, such as regulating blood glucose, promoting insulin secretion,

resisting oxidation, and lowering blood pressure (Liu, Zhang, et al.,

2021). Consequently, WOP might be regarded as a protein source of

multifunctional peptides. The nutritional functions may be attributed to

the fact that WOP is glutamate-rich, in addition to that, glutamate

* Corresponding author. College of Food Science and Engineering, Wuhan Polytechnic University, Xuefu South Road 68, Wuhan, 430023, China.

** Corresponding author. College of Food Science and Engineering, Wuhan Polytechnic University, Xuefu South Road 68, Wuhan, 430023, China.

E-mail addresses: 15972083170@163.com (Y. Fu), xuedongwh@whpu.edu.cn (X. Wang).

Contents lists available at ScienceDirect

Food Bioscience

journal homepage: www.elsevier.com/locate/fbio

https://doi.org/10.1016/j.fbio.2023.102354

Received 28 November 2022; Received in revised form 30 December 2022; Accepted 2 January 2023

Food Bioscience 52 (2023) 102354

exhibits a major role in the physicochemical properties of the dough

(Fermin et al., 2005). It has been demonstrated that WOP has better

solubility, stable dispersion, and easy absorption (Popineau et al., 2002).

With these excellent physicochemical properties, WOP has been widely

used in food products.

Nowadays, investigation about WOP is mainly focused on its physi-

ological function (Liu, Zhang, et al., 2021). Despite the inquiry about the

effects of protein on dough improvements, there is little information

about the impact of WOP on dough stability. Therefore, we aim to

investigate the inuence of WOP on the dynamic, empirical rheology,

and moisture distribution of the dough. In addition, SEM and gel elec-

trophoresis experiments are performed to explore the WOP-dough

microstructure and the molecular weight of the protein. The results

are expected to provide some information for the research of

peptides-dough based foods with the desired properties.

2. Materials and methods

2.1. Materials

Wheat our (Golden Statue Brand, LamSoon Limited, Hong Kong,

China) and high-activity dry yeast (Angel Yeast Co., Ltd, Yichang, Hubei,

China) were obtained from the supermarket. WOP was purchased from

Xi’an BaiChuan Biological Technology (Xi’an, Shaanxi, China). All other

reagents and chemicals used were of analytical reagent grade.

2.2. Dough preparations

The dough production method in this study was modied based on

recent research (Fu et al., 2021). The basic formulation consisted of

wheat our (100%), water (about 60%), yeast (1.5%), and sodium

chloride (1%), in which the percentage was calculated on the basis of the

wheat our. The WOP (0, 0.5%, 1.0%, 1.5%, w/w) was used to partially

replace wheat our. The specic production process was as follows:

rstly, different substitution ratios of WOP, our, yeast, and sodium

chloride was poured into the dough machine. Then, the appropriate

amount of water was added and kept mixing to obtain the dough.

Finally, the dough was removed and each portion was divided into 60 g.

2.3. Rheological properties

2.3.1. Dynamic rheological properties

The frequency variation of the viscoelastic properties in the dough

with different concentrations of WOP was probed by DHR-2 (TA In-

struments, DE, USA) concerning the previous method and some modi-

cations (Fetouhi et al., 2019). The test conditions were set in the

frequency range of 0.1–1 Hz, with a strain amplitude parameter of 0.1%,

and the frequency scan test was performed at 25 ◦C. The dough was

arranged between boards with a diameter of 40 mm and a gap of 2 mm.

The mixed dough was settled for 30 min and then lled between the

trays. The storage modulus (G′) and loss modulus (G’’) were determined.

2.3.2. Empirical rheological properties

2.3.2.1. Farinograph properties. The farinograph properties of dough

were determined using the farinograph-E (Brabender, Duisburg, Ger-

many). In compliance with our previous method, different concentra-

tions of WOP, wheat our, and water were mixed thoroughly in the

mixing bowl to maximum consistency close to 500 FU (Liu et al., 2022).

The data on water absorption, development time, and stabilization time

were recorded. The trials were repeated 3 times for each group.

2.3.2.2. Extension properties. The tensile properties of the dough were

evaluated with an Extensograph-E (Brabender, Duisburg, Germany), and

the relevant parameter settings were referred to the earlier experimental

method (Yang et al., 2021). The dough with a maximum consistency of

500 FU was cut into two parts, weighed, tumbled, kneaded, shaped, and

placed in a resting box for 45 min, which was put in a xture for elon-

gation measurements. The energy, area, and maximum resistance during

this process were registered.

2.4. Rapid viscosity analyzer measurement

The pasting properties of the dough with and without WOP were

evaluated with a rapid analyzer (RVA-Super 4, Perten instruments,

H¨

agersten, Sweden). The instrument was run with the program settings

referring to the prior approaches (Samutsri & Suphantharika, 2012). The

experimental data including peak viscosity, breakdown, and setback

value were recorded. All experiments were performed three times.

2.5. Fermentation properties

The rheofermentometer F4 (Chopin Technologies, Villeneuve-la-

Garenne Cedex, France) was applied. The dough was arranged in the

fermentation chamber bottom and pressed at, and then left for 5 h, this

process was kept constant at 28.5 ◦C (Li et al., 2019). The fermentation

parameter included maximum dough development height under pres-

sure (Hm, mm), total amount of gas (Vt, mL), total amount of gas saved

at the end of fermentation (Vr, mL), and gas retention factor (Vr/Vt, %).

Each measurement was repeated three times.

2.6. Low-eld nuclear magnetic resonance (LF-NMR)

Low-eld NMR (NMI20, NIUMAG Corporation, Suzhou, China)

could be applied to determine the moisture distribution of dough sam-

ples. Uniform and neat dough cores were placed in a 40 mm diameter

NMR glass tube and wrapped with cling lm. The measurement pa-

rameters of spin relaxation time (T

) were established by referring to the

earlier method (Tang et al., 2013).

2.7. Scanning electron microscopy (SEM)

The microstructure of the dough was obtained by scanning electron

microscopy (GeminiSEM 300, Zeiss, Oberkochen, Germany). The dough

cores were freeze-dried and treated with gold spray and tested by SEM.

The magnication was 1500 ×.

2.8. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-

PAGE)

Referring to the previous method, the dough was mixed with

different concentrations of WOP to prepare the crude protein (Sang

et al., 2020). The 50 mg protein sample was weighed and mixed with 1

mL of Tris-HCl extraction buffer containing 10% glycerol (v/v), 2% SDS

(w/v), and 0.01% bromophenol blue (w/v). The mixture was stirred

uniformly at ambient temperature (25 ◦C) for 3 h, and the supernatant

was obtained by centrifugation at 16000g (PK-20M centrifuge, Hunan

Pingke Scientic Instrument Co., Ltd, Hunan, China) for 20 min. The

different supernatant samples were mixed with bromophenol blue in-

dicator (4:1, v/v) in a boiling water bath for 5 min, and then the samples

were added to 12% of the separation gel and 5% of the concentration

gel. The voltage was 80 V for the concentrated gel and 120 V for the

separating gel. For reductive SDS-PAGE analysis, 1% DTT (w/v) was

spiked in Tris-HCl extraction buffer at pH 6.8, 0.125 mol/L, and the rest

of the procedure was the same. The gels were removed for rapid staining

and decolorization, and images were captured with a gel imager.

2.9. Statistical analysis

Statistical analysis of windows was performed by one-way analysis of

variance (ANOVA) using the software SPSS 24.0 (SPSS Inc., Chicago, IL,

H. Liu et al.

文档加载中……请稍候！
如果长时间未打开，您也可以点击刷新试试。

下载文档到电脑，查找使用更方便

1 知币 4人已下载

立即下载

Changes in the physicochemical and protein distribution properties of dough with the wheat oligopeptide incorporation.pdf

共7页,预览3页

还剩页未读，继续阅读

Changes in the physicochemical and protein distribution properties of dough with the wheat oligopeptide incorporation

相关推荐

开通VIP享超值会员特权

作者详情

相关内容

推荐作者

热门标签

举报选择: