Czech J. Food Sci., 2019, 37(4):226-231 | DOI: 10.17221/31/2018-CJFS

Effect of oil contents on gluten network during the extrusion processingFood Analysis, Food Quality and Nutrition

Feng Jia, Jinshui Wang*, Yu Chen, Xia Zhang, Qi Wang, Di Chen, Changfu Zhang
College of Biological Engineering, Henan University of Technology, Zhengzhou, PR China

To investigate a comparative evaluation of the gluten polymerization properties at different oil contents during the extrusion processing, the electrophoretic profiles of the gluten, free sulfhydryl (SH) compounds, the secondary structure of gluten, glutenin macropolymer contents and gluten network were measured. Five gluten samples were formulated by adding different oil contents. The low molecular weight contents of gluten decreased as well as the high molecular weight contents increased during the extrusion processing. The free SH of gluten at 8 or 10% oil content drops significantly to a minimum. The β-sheets contents of gluten have significantly difference between the treatments and control, except for 15 and 20% oil content treatments. Confocal laser scanning microscopy of mixed glutens correlated to the degree of oil contents with the gluten in the bi-continuous gluten network.

Keywords: extrusion; gluten; microstructure; oil; protein secondary structures

Published: August 31, 2019  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Jia F, Wang J, Chen Y, Zhang X, Wang Q, Chen D, Zhang C. Effect of oil contents on gluten network during the extrusion processing. Czech J. Food Sci. 2019;37(4):226-231. doi: 10.17221/31/2018-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Bruneel C., Lagrain B., Brijs K., Delcour J.A. (2011): Redox agents and n-ethylmaleimide affect the extractability of gluten proteins during fresh pasta processing. Food Chemistry, 127: 905-911. Go to original source... Go to PubMed...
    2. Cui C., Zhao H., Zhao M., Chai H. (2011): Effects of extrusion treatment on enzymatic hydrolysis properties of wheat gluten. Journal of Food Process Engineering, 34: 187-203. Go to original source...
    3. Delcour J.A., Joye I.J., Pareyt B., Wilderjans E., Brijs K., Lagrain B. (2012): Wheat gluten functionality as a quality determinant in cereal-based food products. Annual Review of Food Science & Technology, 3: 469-492. Go to original source... Go to PubMed...
    4. Don C., Lichtendonk W., Plijter J.J., Hamer R.J. (2003): Glutenin macropolymer: A gel formed by glutenin particles. Journal of Cereal Science, 37: 1-7. Go to original source...
    5. Dousseau F., Pézolet M. (1990): Determination of the secondary structure content of proteins in aqueous solutions from their amide I and amide II infrared bands. Comparison between classical and partial least-squares methods. Biochemistry, 29(37): 8771-8779. Go to original source... Go to PubMed...
    6. Feng X., Hang S., Zhou Y., Liu Q., Yang H. (2018): Bromelain kinetics and mechanism on myofibril from golden pomfret (Trachinotus blochii). Journal of Food Science, 83: 2148-2158. Go to original source... Go to PubMed...
    7. Gao J., Koh A.H.S., Tay S.L., Zhou W. (2017): Dough and bread made from high- and low- protein flours by vacuum mixing: Part 1: Gluten network formation. Journal of Cereal Science, 74: 288-295. Go to original source...
    8. Garimella Purna S.K., Miller R.A., Seib P.A., Graybosch R.A., Shi Y.C. (2011): Volume, texture, and molecular mechanism behind the collapse of bread made with different levels of hard waxy wheat flours. Journal of Cereal Science, 54: 37-43. Go to original source...
    9. Guo X., Sun X., Zhang Y., Wang R., Yan X. (2018): Interactions between soy protein hydrolyzates and wheat proteins in noodle making dough. Food Chemistry, 245: 500-507. Go to original source... Go to PubMed...
    10. Haris P.I., Severcan F. (1999): FTIR spectroscopic characterization of protein structure in aqueous and non-aqueous media. Journal of Molecular Catalysis B Enzymatic, 7: 207-221. Go to original source...
    11. Hashimoto J.M., Nabeshima E.H., Cintra H.S., Arg D., Martinez B.F., Chang Y.K. (2002): Effect of processing conditions on some functional characteristics of extrusion-cooked cassava starch/wheat gluten blends. Journal of the Science of Food & Agriculture, 82: 924-930. Go to original source...
    12. Hayta M., Schofield J.D. (2004): Heat and additive induced biochemical transitions in gluten from good and poor breadmaking quality wheats. Journal of Cereal Science, 40: 245-256. Go to original source...
    13. Herald T.J., Smith D.M. (2002): Heat-induced changes in the secondary structure of hen egg s-ovalbumin. Journal of Agricultural & Food Chemistry, 40: 1737-1740. Go to original source...
    14. Jia F., Zhang S.-B., Wang J.-S. (2018): Correlation of gluten molecular conformation with dough viscoelastic properties during storage. Grain & Oil Science and Technology, 1: 1-4. Go to original source...
    15. Köhler P. (2001): Study of the effect of DATEM. 3: Synthesis and characterization of DATEM components. LWT-Food Science and Technology, 34: 359-366. Go to original source...
    16. Kja J., Lagrain B., Rombouts I., Brijs K., Smet M., Delcour J.A. (2011): Effect of temperature, time and wheat gluten moisture content on wheat gluten network formation during thermomolding. Journal of Cereal Science, 54: 434-441. Go to original source...
    17. Lamacchia C., Baiano A., Lamparelli S., Terracone C., Trani A., Di L.A. (2011): Polymeric protein formation during pasta-making with barley and semolina mixtures, and prediction of its effect on cooking behaviour and acceptability. Food Chemistry, 129: 319-328. Go to original source... Go to PubMed...
    18. Lambrecht M.A., Rombouts I., Delcour J.A. (2016): Denaturation and covalent network formation of wheat gluten, globular proteins and mixtures thereof in aqueous ethanol and water. Food Hydrocolloids, 57: 122-131. Go to original source...
    19. Li F., Gai X. (2010): Phylogenetic analysis of cystatin. Agricultural Science & Technology, 49: 37-39.
    20. Li X., Hu Z., Lu Y., Jin X., Liu Y. (2014): Effect of the time of frozen on secondary structure of glutenin and gliadin and textrual properties of dough. Science and technology of food industry, 35: 1-8.
    21. Li T., Guo X.N., Zhu K.X., Zhou H.M. (2017): Effects of alkali on protein polymerization and textural characteristics of textured wheat protein. Food Chemistry, 239: 579-587. Go to original source... Go to PubMed...
    22. Lin M., Tay S.H., Yang H., Yang B., Li H. (2017a): Development of eggless cakes suitable for lacto-vegetarians using isolated pea proteins. Food Hydrocolloids, 69: 440-449. Go to original source...
    23. Lin M., Tay S.H., Yang H., Yang B., Li H. (2017b): Replacement of eggs with soybean protein isolates and polysaccharides to prepare yellow cakes suitable for vegetarians. Food Chemistry, 229: 663-673. Go to original source... Go to PubMed...
    24. McCann T.H., Small D.M., Batey I.L., Wrigley C.W., Day L. (2009): Protein-lipid interactions in gluten elucidated using acetic acid fractionation. Food Chemistry, 115: 105-112. Go to original source...
    25. Mejri M., Rogé B., Bensouissi A., Michels F., Mathlouthi M. (2005): Effects of some additives on wheat gluten solubility: A structural approach. Food Chemistry, 92: 7-15. Go to original source...
    26. Ong Y.L., Ross A.S., Engle D.A. (2010): Glutenin macropolymer in salted and alkaline noodle doughs. Cereal Chemistry, 87(1): 79-85. Go to original source...
    27. Ortolan F., Steel C.J. (2017): Protein characteristics that affect the quality of vital wheat gluten to be used in baking: A Review. Comprehensive Reviews in Food Science & Food Safety, 16: 369-381. Go to original source... Go to PubMed...
    28. Pareyt B., Finnie S.M., Putseys J.A., Delcour J.A. (2011): Lipids in bread making: sources, interactions, and impact on bread quality. Journal of Cereal Science, 54: 266-279. Go to original source...
    29. Rombouts I., Jansens K.J.A., Lagrain B., Delcour J.A., Zhu K.X. (2014a): The impact of salt and alkali on gluten polymerization and quality of fresh wheat noodles. Journal of Cereal Science, 60: 507-513. Go to original source...
    30. Rombouts I., Lagrain B., Brijs K., Delcour J.A. (2014b): Polymerization reactions of wheat gluten: the pretzel case. Cereal Foods World, 57: 203-208. Go to original source...
    31. Ryan K.J., Homco-Ryan C.L., Jenson J., Robbins K.L., Prestat C., Brewer M.S. (2002): Lipid extraction process on texturized soy flour and wheat gluten protein-protein interactions in a dough matrix. Cereal Chemistry, 79: 434-438. Go to original source...
    32. Shewry P.R., Halford N.G., Belton P.S., Tatham A.S. (2002): The structure and properties of gluten: an elastic protein from wheat grain. Philosophical Transactions of the Royal Society of London, 357(1418): 133-142. Go to original source... Go to PubMed...
    33. Sow L.C., Chong J.M.N., Liao Q.X., Yang H. (2018a): Effects of κ-carrageenan on the structure and rheological properties of fish gelatin. Journal of Food Engineering, 239: 92-103. Go to original source...
    34. Sow L.C., Kong K., Yang H. (2018b): Structural modification of fish gelatin by the addition of gellan, kappa-carrageenan, and salts mimics the critical physicochemical properties of pork gelatin. Journal of Food Science, 83: 1280-1291. Go to original source... Go to PubMed...
    35. Sow L.C., Tan S.J., Yang H. (2019a): Rheological properties and structure modification in liquid and gel of tilapia skin gelatin by the addition of low acyl gellan. Food Hydrocolloids, 90: 9-18. Go to original source...
    36. Sow L.C., Toh N.Z.Y., Wong C.W., Yang H. (2019b): Combination of sodium alginate with tilapia fish gelatin for improved texture properties and nanostructure modification. Food Hydrocolloids, 94: 459-467. Go to original source...
    37. Wang X., Guo X., Zhu K.X. (2016): Polymerization of wheat gluten and the changes of glutenin macropolymer (GMP) during the production of chinese steamed bread. Food Chemistry, 201: 275-283. Go to original source... Go to PubMed...
    38. Wang K., Li C., Wang B., Yang W., Luo S., Zhao Y., Jiang S., Mu D., Zheng Z. (2017): Formation of macromolecules in wheat gluten/starch mixtures during twin-screw extrusion: effect of different additives. Journal of the Science of Food & Agriculture, 97: 5131-5138. Go to original source... Go to PubMed...
    39. Weegels P.L., Hamer R.J., Schofield J.D. (1997): Depolymerisation and re-polymerisation of wheat glutenin during dough processing. II. Changes in composition. Journal of Cereal Science, 25: 155-163. Go to original source...
    40. Wellner N., Mills E.N.C., Brownsey G. (2005): Changes in protein secondary structure during gluten deformation studied by dynamic fourier transform infrared spectroscopy. Biomacromolecules, 6: 255-261. Go to original source... Go to PubMed...
    41. Wieser H. (2007): Chemistry of gluten proteins. Food Microbiology, 24: 115-119. Go to original source... Go to PubMed...
    42. Zhou Y., Yang H. (2019): Effects of calcium ion on gel properties and gelation of tilapia (Oreochromis niloticus) protein isolates processed with pH shift method. Food Chemistry, 277: 327-335. Go to original source... Go to PubMed...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content