Food and Fermentation Industries >

2024 , Vol. 50 >Issue 15: 248 - 255

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036713

Effect of active soybean flour on structure and rheological properties of gluten protein in posterior routes wheat flour

  • JIANG Jiarui ,
  • ZHAO Guiting ,
  • GONG Zhaohai ,
  • ZHENG Xueling
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  • 1(College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China)
    2(Shandong Peanut Research Institute, Laiyang 265200, China)

Received date: 2023-07-09

  Revised date: 2023-08-23

  Online published: 2024-08-21

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Abstract

Gluten proteins were prepared by adding different proportions of active soybean flour to the posterior routes wheat flour separately and using them as raw materials.The macroscopic properties and microstructural properties of gluten proteins were investigated separately based on the determination of the basic gluten protein components, and the effects of active soybean flour on the physicochemical and structural properties of gluten proteins of posterior routes flour were investigated.It was found that the wet gluten content, ash content, protein content, water absorption, gluten index, and glutenin macropolymer of posterior routes wheat flour gluten protein with the addition of active soybean flour showed an increasing trend compared to the control group (P≤0.05).The addition of active soybean flour significantly reduced the content of free sulfhydryl groups and weakened the surface hydrophobic effect of posterior routes wheat flour gluten protein.The results of rheological and tensile experiments showed that the energy storage modulus and loss modulus of gluten protein in the experimental group were larger than those in the control group, and the viscoelasticity and deformation resistance of posterior routes of wheat flour gluten protein were enhanced by the addition of active soybean flour.Both Fourier transform infrared spectroscopy and endogenous fluorescence spectroscopy showed that the addition of active soybean flour could shift the spatial structure of posterior routes of wheat flour gluten proteins toward stable ordering.

Key words： active soybean flour; posterior routes wheat flour; gluten protein; lipoxygenase; protein structure

Cite this article

JIANG Jiarui , ZHAO Guiting , GONG Zhaohai , ZHENG Xueling . Effect of active soybean flour on structure and rheological properties of gluten protein in posterior routes wheat flour[J]. Food and Fermentation Industries, 2024 , 50(15) : 248 -255 . DOI: 10.13995/j.cnki.11-1802/ts.036713

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