School of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, China.
School of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, China.
Ultrason Sonochem. 2017 Nov;39:137-143. doi: 10.1016/j.ultsonch.2017.04.027. Epub 2017 Apr 20.
The low solubility of wheat gluten limits its accessibility. This work aimed to study the impact of ultrasonic pretreatments on the gelation of wheat gluten. The pretreatments included ultrasound combined with alkali, urea, NaSO, with or without the addition of transglutaminase (TGase). The gel strength of wheat gluten was 287g/cm after treatment with NaSO/ultrasound/TGase. The free sulfhydryl and disulfide bond content was significantly affected by ultrasound treatment. After treatments including TGase crosslinking, the molecular weight of wheat gluten complexes became larger. The network formed by the wheat gluten was transformed into a dense and homogenous structure after the pretreatment with NaSO/ultrasound/TGase. The content of random coil of wheat gluten increased. The gelation of wheat gluten could also be significantly enhanced by NaSO/ultrasound treatment followed by TGase treatment. Using physical and chemical pretreatments to allow TGase to enhance the gelation of wheat gluten may increase its uses as a food additive.
小麦面筋的低溶解度限制了其可及性。本工作旨在研究超声预处理对小麦面筋凝胶化的影响。预处理包括超声与碱、尿素、NaSO 结合，有无转谷氨酰胺酶（TGase）的添加。经 NaSO/超声/TGase 处理后，小麦面筋的凝胶强度达到 287g/cm。超声处理显著影响游离巯基和二硫键含量。经 TGase 交联等处理后，小麦面筋复合物的分子量增大。经 NaSO/超声/TGase 预处理后，小麦面筋形成的网络转变为致密均匀的结构，小麦面筋的无规卷曲含量增加。NaSO/超声处理后再经 TGase 处理也能显著增强小麦面筋的凝胶化。通过物理和化学预处理使 TGase 增强小麦面筋的凝胶化作用，可能会增加其作为食品添加剂的用途。
