School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, China.
Food Chem. 2022 Oct 30;392:133296. doi: 10.1016/j.foodchem.2022.133296. Epub 2022 May 23.
The presence of a large number of hydrophobic groups and non-polar amino acids in the wheat gluten (WG) is responsible for its poor water solubility, greatly limiting its industrial applications. Our results showed that the solubility and zeta potential of WG were significantly (P < 0.05) improved with the increasing concentration of sodium tripolyphosphate (STP), while the average particle size of WG was decreased. After WG was incubated with TGase, phosphorylation pretreatment significantly increased apparent viscosity of WG dispersant solution, suggesting that phosphorylation treatment promoted the generation of cross-linked polymers. In addition, phosphorylation pretreatment enhanced hydrophobic interactions and disulfide bond formation between TGase-induced WG gels, thus leading to a more homogeneous and dense three-dimensional network structure of gel, which was confirmed by SEM micrographs. To summarize, STP can be used as an effective additive for the modification of WG with an improved degree of TGase-mediated cross-linking for better rheological and gel properties.
小麦面筋（WG）中大量的疏水性基团和非极性氨基酸使其水溶性较差，极大地限制了其工业应用。我们的结果表明，随着三聚磷酸钠（STP）浓度的增加，WG 的溶解度和zeta 电位显著提高（P < 0.05），而 WG 的平均粒径减小。WG 与 TGase 孵育后，磷酸化预处理显著增加了 WG 分散剂溶液的表观粘度，表明磷酸化处理促进了交联聚合物的生成。此外，磷酸化预处理增强了 TGase 诱导的 WG 凝胶之间的疏水相互作用和二硫键形成，从而导致凝胶的三维网络结构更加均匀和致密，这通过 SEM 微观照片得到了证实。总之，STP 可用作 WG 的有效添加剂，可改善 TGase 介导的交联程度，从而获得更好的流变学和凝胶性能。
