Effects of vitamin C on the structural and functional characteristics of wheat gluten
Vitamin C (VC) can greatly enhance the quality properties of dough and steamed bread in the food field. However, there are few studies on the interaction between VC and gluten, and the mechanism of VC influencing the foaming capacity, emulsifiablity, and dynamic viscosity of gluten is not clear. In...
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| Format: | Article |
| Language: | English |
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KeAi Communications Co., Ltd.
2022-06-01
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| Series: | Grain & Oil Science and Technology |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590259822000127 |
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| author | Feng Jia Kaichang Ye Changfu Zhang Shihao Zhang Mingxin Fu Xiao Liu Ruijia Guo Ruiting Yang Huiru Zhang Jinshui Wang |
| author_facet | Feng Jia Kaichang Ye Changfu Zhang Shihao Zhang Mingxin Fu Xiao Liu Ruijia Guo Ruiting Yang Huiru Zhang Jinshui Wang |
| author_sort | Feng Jia |
| collection | DOAJ |
| description | Vitamin C (VC) can greatly enhance the quality properties of dough and steamed bread in the food field. However, there are few studies on the interaction between VC and gluten, and the mechanism of VC influencing the foaming capacity, emulsifiablity, and dynamic viscosity of gluten is not clear. In this study, different content of VC (0, 1%, 2%, 3%, 4% and 5%) was added to gluten to obtain VC-gluten dough samples (CK, GV1, GV2, GV3, GV4 and GV5), and the properties of the VC-gluten dough were determined. Results showed that the increasing VC content lead to increase in the content of high-, medium- and low-molecular weight gluten, suggesting that VC improved the protein solubility of gluten. The G' and G'' values of dough containing VC were higher than those of the control with the increase of scanning frequency. The foaming ability of gluten increased with the increase of VC content. Emulsibility of the dough of GV1 to GV 5 were significantly lower than that of the CK. Furthermore, VC could reduce the number of bubbles in gluten protein, when the VC content was less than 3%. In conclusion, VC might reduce the emulsifying characteristic and emulsifying stability of gluten, increase the solubility of gluten, and improve the dynamic viscosity of gluten dough by changing the content of disulfide bond in gluten. This study hopes to not only improve the functional characteristics of gluten protein, but also provide the basis for future development and improvement of VC-enriched health foods. |
| first_indexed | 2024-12-12T07:27:52Z |
| format | Article |
| id | doaj.art-3bc5404f5a90401f87531b11eec887a1 |
| institution | Directory Open Access Journal |
| issn | 2590-2598 |
| language | English |
| last_indexed | 2024-12-12T07:27:52Z |
| publishDate | 2022-06-01 |
| publisher | KeAi Communications Co., Ltd. |
| record_format | Article |
| series | Grain & Oil Science and Technology |
| spelling | doaj.art-3bc5404f5a90401f87531b11eec887a12022-12-22T00:33:06ZengKeAi Communications Co., Ltd.Grain & Oil Science and Technology2590-25982022-06-01527986Effects of vitamin C on the structural and functional characteristics of wheat glutenFeng Jia0Kaichang Ye1Changfu Zhang2Shihao Zhang3Mingxin Fu4Xiao Liu5Ruijia Guo6Ruiting Yang7Huiru Zhang8Jinshui Wang9Corresponding authors.; College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Biological Engineering, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Biological Engineering, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Biological Engineering, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Biological Engineering, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Biological Engineering, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Biological Engineering, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Biological Engineering, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Biological Engineering, Henan University of Technology, Zhengzhou 450001, ChinaCorresponding authors.; College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, ChinaVitamin C (VC) can greatly enhance the quality properties of dough and steamed bread in the food field. However, there are few studies on the interaction between VC and gluten, and the mechanism of VC influencing the foaming capacity, emulsifiablity, and dynamic viscosity of gluten is not clear. In this study, different content of VC (0, 1%, 2%, 3%, 4% and 5%) was added to gluten to obtain VC-gluten dough samples (CK, GV1, GV2, GV3, GV4 and GV5), and the properties of the VC-gluten dough were determined. Results showed that the increasing VC content lead to increase in the content of high-, medium- and low-molecular weight gluten, suggesting that VC improved the protein solubility of gluten. The G' and G'' values of dough containing VC were higher than those of the control with the increase of scanning frequency. The foaming ability of gluten increased with the increase of VC content. Emulsibility of the dough of GV1 to GV 5 were significantly lower than that of the CK. Furthermore, VC could reduce the number of bubbles in gluten protein, when the VC content was less than 3%. In conclusion, VC might reduce the emulsifying characteristic and emulsifying stability of gluten, increase the solubility of gluten, and improve the dynamic viscosity of gluten dough by changing the content of disulfide bond in gluten. This study hopes to not only improve the functional characteristics of gluten protein, but also provide the basis for future development and improvement of VC-enriched health foods.http://www.sciencedirect.com/science/article/pii/S2590259822000127Vitamin CGlutenFoaming capacityEmulsibilityDynamic viscosity |
| spellingShingle | Feng Jia Kaichang Ye Changfu Zhang Shihao Zhang Mingxin Fu Xiao Liu Ruijia Guo Ruiting Yang Huiru Zhang Jinshui Wang Effects of vitamin C on the structural and functional characteristics of wheat gluten Grain & Oil Science and Technology Vitamin C Gluten Foaming capacity Emulsibility Dynamic viscosity |
| title | Effects of vitamin C on the structural and functional characteristics of wheat gluten |
| title_full | Effects of vitamin C on the structural and functional characteristics of wheat gluten |
| title_fullStr | Effects of vitamin C on the structural and functional characteristics of wheat gluten |
| title_full_unstemmed | Effects of vitamin C on the structural and functional characteristics of wheat gluten |
| title_short | Effects of vitamin C on the structural and functional characteristics of wheat gluten |
| title_sort | effects of vitamin c on the structural and functional characteristics of wheat gluten |
| topic | Vitamin C Gluten Foaming capacity Emulsibility Dynamic viscosity |
| url | http://www.sciencedirect.com/science/article/pii/S2590259822000127 |
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