Effects of Baking and Frying on the Protein Oxidation of Wheat Dough
Protein oxidation caused by food processing is harmful to human health. A large number of studies have focused on the effects of hot processing on protein oxidation of meat products. As an important protein source for human beings, the effects of hot processing on protein oxidation in flour products...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/24/4479 |
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| author | Ru Liu Yuhui Yang Xiaojie Cui Fred Mwabulili Yanli Xie |
| author_facet | Ru Liu Yuhui Yang Xiaojie Cui Fred Mwabulili Yanli Xie |
| author_sort | Ru Liu |
| collection | DOAJ |
| description | Protein oxidation caused by food processing is harmful to human health. A large number of studies have focused on the effects of hot processing on protein oxidation of meat products. As an important protein source for human beings, the effects of hot processing on protein oxidation in flour products are also worthy of further study. This study investigated the influences on the protein oxidation of wheat dough under baking (0–30 min, 200 °C or 20 min, 80–230 °C) and frying (0–18 min, 180 °C or 10 min, 140–200 °C). With the increase in baking and frying time and temperature, we found that the color of the dough deepened, the secondary structure of the protein changed from α-helix to β-sheet and β-turn, the content of carbonyl and advanced glycation end products (AGEs) increased, and the content of free sulfhydryl (SH) and free amino groups decreased. Furthermore, baking and frying resulted in a decrease in some special amino acid components in the dough, and an increase in the content of amino acid oxidation products, dityrosine, kynurenine, and N’-formylkynurenine. Moreover, the nutritional value evaluation results showed that excessive baking and frying reduced the free radical scavenging rate and digestibility of the dough. These results suggest that frying and baking can cause protein oxidation in the dough, resulting in the accumulation of protein oxidation products and decreased nutritional value. Therefore, it is necessary to reduce excessive processing or take reasonable intervention measures to reduce the effects of thermal processing on protein oxidation of flour products. |
| first_indexed | 2024-03-08T20:47:19Z |
| format | Article |
| id | doaj.art-f104336f3ba44c93a3964dd9e0e625f8 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-08T20:47:19Z |
| publishDate | 2023-12-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj.art-f104336f3ba44c93a3964dd9e0e625f82023-12-22T14:08:56ZengMDPI AGFoods2304-81582023-12-011224447910.3390/foods12244479Effects of Baking and Frying on the Protein Oxidation of Wheat DoughRu Liu0Yuhui Yang1Xiaojie Cui2Fred Mwabulili3Yanli Xie4College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, ChinaProtein oxidation caused by food processing is harmful to human health. A large number of studies have focused on the effects of hot processing on protein oxidation of meat products. As an important protein source for human beings, the effects of hot processing on protein oxidation in flour products are also worthy of further study. This study investigated the influences on the protein oxidation of wheat dough under baking (0–30 min, 200 °C or 20 min, 80–230 °C) and frying (0–18 min, 180 °C or 10 min, 140–200 °C). With the increase in baking and frying time and temperature, we found that the color of the dough deepened, the secondary structure of the protein changed from α-helix to β-sheet and β-turn, the content of carbonyl and advanced glycation end products (AGEs) increased, and the content of free sulfhydryl (SH) and free amino groups decreased. Furthermore, baking and frying resulted in a decrease in some special amino acid components in the dough, and an increase in the content of amino acid oxidation products, dityrosine, kynurenine, and N’-formylkynurenine. Moreover, the nutritional value evaluation results showed that excessive baking and frying reduced the free radical scavenging rate and digestibility of the dough. These results suggest that frying and baking can cause protein oxidation in the dough, resulting in the accumulation of protein oxidation products and decreased nutritional value. Therefore, it is necessary to reduce excessive processing or take reasonable intervention measures to reduce the effects of thermal processing on protein oxidation of flour products.https://www.mdpi.com/2304-8158/12/24/4479bakingfryingprotein oxidationdoughoxidation products |
| spellingShingle | Ru Liu Yuhui Yang Xiaojie Cui Fred Mwabulili Yanli Xie Effects of Baking and Frying on the Protein Oxidation of Wheat Dough Foods baking frying protein oxidation dough oxidation products |
| title | Effects of Baking and Frying on the Protein Oxidation of Wheat Dough |
| title_full | Effects of Baking and Frying on the Protein Oxidation of Wheat Dough |
| title_fullStr | Effects of Baking and Frying on the Protein Oxidation of Wheat Dough |
| title_full_unstemmed | Effects of Baking and Frying on the Protein Oxidation of Wheat Dough |
| title_short | Effects of Baking and Frying on the Protein Oxidation of Wheat Dough |
| title_sort | effects of baking and frying on the protein oxidation of wheat dough |
| topic | baking frying protein oxidation dough oxidation products |
| url | https://www.mdpi.com/2304-8158/12/24/4479 |
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