Guo Zehang, Zhang Hongxin, Chen Kewei, Wang Zhirong, Chen Guangjing, Yang Bing, Kan Jianquan
College of Food Science, Southwest University, Chongqing, China.
Laboratory of Quality & Safety Risk Assessment for Agri-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, China.
J Sci Food Agric. 2023 Jan 30;103(2):799-810. doi: 10.1002/jsfa.12191. Epub 2022 Sep 27.
The present study aimed to investigate the effects of the thermo-mechanical and rheological properties of a wheat gluten-sonicated model dough and noodles, as well as the effects of ultrasonic frequency (20, 28, 40, 68 and 80 kHz) on the functional properties and structural features of gluten.
Water absorption, stability and developmental time, and viscoelastic behavior of gluten-sonicated model dough were all found to be improved. Water absorption, tensile resistance and stretching distance of noodles increased markedly, whereas cooking loss decreased. Ultrasonication at different frequencies also significantly affected gluten structure, including its surface hydrophobicity, micro-network structure, and secondary and tertiary structures. These alterations then caused changes in its functional characteristics. Compared to untreated gluten, sonicated gluten exhibited significantly increased oil and water capacities (8.75-15.26% and 100.65-127.71% higher than the untreated gluten, respectively), foaming and emulsifying properties, and increased solubility (63.46-98.83% higher than control). In addition, these findings indicated that 40 kHz was the likely resonance frequency of the cavitation bubble in the gluten solution. However, sodium dodecyl sulfate-polyacrylamide gel electrophoresis electropherograms revealed that such treatments did not affect the molecular weight of gluten, which was also consistent with its unchanged disulfide bond content.
The present study clarified the impact of frequency on the properties of gluten and model dough. The best frequency for modification of gluten was 40 kHz. Collectively, these findings suggest that ultrasonic technology has the potential for use in modifying wheat gluten and commercial noodle processing. © 2022 Society of Chemical Industry.
本研究旨在探究小麦面筋超声处理的模型面团和面条的热机械性能及流变学特性，以及超声频率（20、28、40、68和80kHz）对面筋功能特性和结构特征的影响。
发现超声处理的模型面团的吸水率、稳定性和面团形成时间以及面筋的粘弹性行为均得到改善。面条的吸水率、抗拉伸性和拉伸距离显著增加，而煮损率降低。不同频率的超声处理也显著影响面筋结构，包括其表面疏水性、微网络结构以及二级和三级结构。这些变化进而导致其功能特性发生改变。与未处理的面筋相比，超声处理的面筋表现出显著提高的油水结合能力（分别比未处理的面筋高8.75 - 15.26%和100.65 - 127.71%）、起泡和乳化性能以及溶解度（比对照高63.46 - 98.83%）。此外，这些结果表明40kHz可能是面筋溶液中空化气泡的共振频率。然而，十二烷基硫酸钠 - 聚丙烯酰胺凝胶电泳图谱显示，此类处理不影响面筋的分子量，这也与其二硫键含量不变一致。
本研究阐明了频率对面筋和模型面团特性的影响。对面筋进行改性的最佳频率为40kHz。总体而言，这些结果表明超声技术在改性小麦面筋和商业面条加工方面具有应用潜力。© 2022化学工业协会。
