Effects of soybean proteins on the properties of wheat gluten

  • SHI Changshuo ,
  • ZHANG Ming ,
  • ZHAO Fangyuan ,
  • DONG Mengfei ,
  • ZHAO Shuchao ,
  • GUO Xingfeng
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  • 1(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China)
    2(Jining Machinery Design and Research Institute,Jining 272000,China)
    3(Shandong Chemsta Machinery Manufacturing Co.Ltd.,Jining 272000,China)

Received date: 2021-01-11

  Revised date: 2021-03-18

  Online published: 2021-11-04

Abstract

To explore the interaction between soy proteins and gluten, soy protein isolate (SPI), soy protein hydrolyzate (SPH) and texturized soy protein (TSP) were added into gluten respectively to explore the effect of different kind soy protein and ratio on gluten characteristics. The results showed that the addition of SPI could decrease the gliadin content and which leading to the decrease of stretching distance. And it also caused the increase of the glutenin macropolymers (GMP) and which increase of maximum tensile resistance of gluten. Moreover, the storage modulus (G′) and loss modulus (G″) also increased by the addition of SPI. After the addition of TSP, except for the change of dry and wet gluten content, other trends were the same as that of SPI. The addition of SPH decreased the content of GMP, dry and wet gluten, and G′ and G″ significantly reduced. In conclusion, the interaction of soybean proteins and gluten proteins caused the changes of gluten protein components and gluten network structure, which induced the changes in gluten characteristics.

Cite this article

SHI Changshuo , ZHANG Ming , ZHAO Fangyuan , DONG Mengfei , ZHAO Shuchao , GUO Xingfeng . Effects of soybean proteins on the properties of wheat gluten[J]. Food and Fermentation Industries, 2021 , 47(19) : 174 -179 . DOI: 10.13995/j.cnki.11-1802/ts.026649

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