Food and Fermentation Industries >

2024 , Vol. 50 >Issue 15: 265 - 271

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036946

Effect of ultrasonication on separation of wheat starch and gluten protein and product characteristics

  • CHE Ruibin ,
  • ZHENG Xueling ,
  • LI Limin
Expand
  • (College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China)

Received date: 2023-07-31

  Revised date: 2023-08-23

  Online published: 2024-08-21

Fold

Abstract

The effects of different sonication times on the separation effect and structural characteristics of wheat starch and gluten protein were studied in this experiment, and the results showed that short-term sonication (≤10 min) helped to separate starch and gluten protein, and the yield of A starch after sonication was significantly higher than that without sonication, and the yield of A starch was the highest during 10 min of sonication, while the separation effect of A starch and gluten protein decreased by long-term sonication (≥20 min), which was manifested as the yield of A starch and the decrease of gluten protein.With the increase of ultrasonic time, the R1047/1022 and the crystallinity of starch showed an overall decreasing trend.The value of disintegration and regeneration starch increased at first and then decreased.The β-sheet in the secondary structure of gluten decreased.It increased the irregular curling on the contrary, by the way, the elastic modulus G′ and viscous modulus G″ of gluten gradually decreased over time.By observing the microstructure of the gluten network, it was found that ultrasonic treatment increased the pore number in the structure of the gluten network and the network structure became loose.

Key words： ultrasonic; separation effect; wheat starch; gluten; product characteristics

Cite this article

CHE Ruibin , ZHENG Xueling , LI Limin . Effect of ultrasonication on separation of wheat starch and gluten protein and product characteristics[J]. Food and Fermentation Industries, 2024 , 50(15) : 265 -271 . DOI: 10.13995/j.cnki.11-1802/ts.036946

References

[1] 乔永钦, 王彦波.小麦淀粉生产工艺及设备的改进[J].粮食与饲料工业, 2006(10):25-26.
QIAO Y Q, WANG Y B.Improvement of production technology and equipment of wheat starch[J].Cereal & Feed Industry, 2006(10):25-26.
[2] AO Z H, JANE J L.Characterization and modeling of the A-and B-granule starches of wheat, triticale, and barley[J].Carbohydrate Polymers, 2007, 67(1):46-55.
[3] 王彦波, 李爱花, 乔永钦.小麦淀粉、谷朊粉的生产与应用[J].粮食与饲料工业, 1995(4):13-14.
WANG Y B, LI A H, QIAO Y Q.Production and application of wheat starch and gluten[J].Cereal & Feed Industry, 1995(4):13-14.
[4] 王岸娜, 陈丛丛, 吴立根.小麦面筋蛋白研究进展[J].粮油食品科技, 2017, 25(5):19-23.
WANG A N, CHEN C C, WU L G.Research progress of wheat gluten protein[J].Science and Technology of Cereals, Oils and Foods, 2017, 25(5):19-23.
[5] 李明菲, 郑学玲, 卞科, 等.面团状态对小麦淀粉与谷朊粉分离效果的影响[J].粮食与油脂, 2015, 28(10):21-24.
LI M F, ZHENG X L, BIAN K, et al.Influence of dough state on the separation effect of wheat starch and gluten flour[J].Cereals & Oils, 2015, 28(10):21-24.
[6] DIK T, YÖNDEM-MAKASCIOǦLU F, AYTAÇ C H, et al.Wet separation of wheat flours into starch and gluten fractions:The combined effects of water to flour ratio-dough maturation time and the effects of flour aging and ascorbic acid addition[J].Journal of the Science of Food and Agriculture, 2002, 82(4):405-413.
[7] VAN DEN BULCK K, LOOSVELD A M A, COURTIN C M, et al.Amino acid sequence of wheat flour Arabinogalactan-peptide, identical to part of grain softness protein GSP-1, leads to improved structural model[J].Cereal Chemistry, 2002, 79(3):329-331.
[8] 张晓磊, 刘鹏飞, 代养勇, 等.超声处理对豌豆淀粉结构及热力学性质的影响[J].粮食与油脂, 2023, 36(6):30-34.
ZHANG X L, LIU P F, DAI Y Y, et al.Effect of ultrasonic treatment on the structure and thermodynamic properties of pea starch[J].Cereals & Oils, 2023, 36(6):30-34.
[9] 郁映涛, 肖刘洋, 杨晓凡, 等.超声波结合酶解对玉米淀粉多层级结构及其吸附性能的影响[J].食品科学,2024,45(5):174-183.
YU Y T, XIAO L Y, YANG X F, et al.Effects of ultrasonic combined with enzymatic hydrolysis on the multilevel structure and adsorption properties of maize starch[J].Food Science,,2024,45(5):174-183.
[10] SORIA A C, VILLAMIEL M.Effect of ultrasound on the technological properties and bioactivity of food:A review[J].Trends in Food Science & Technology, 2010, 21(7):323-331.
[11] PONGSAWATMANIT R, HARNSILAWAT T, MCCLEMENTS D J.Influence of alginate, pH and ultrasound treatment on palm oil-in-water emulsions stabilized by β-lactoglobulin[J].Colloids and Surfaces A:Physicochemical and Engineering Aspects, 2006, 287(1-3):59-67.
[12] 缪铭, 江波, 张涛.淀粉的消化性能与RVA曲线特征值的相关性研究[J].食品科学, 2009, 30(5):16-19.
MIAO M, JIANG B, ZHANG T.Correlation analysis between starch digestibility and rapid viscosity analyzer profile characteristics[J].Food Science, 2009, 30(5):16-19.
[13] BLAZEK J, COPELAND L.Pasting and swelling properties of wheat flour and starch in relation to amylose content[J].Carbohydrate Polymers, 2008, 71(3):380-387.
[14] YIN Y F, BERGLUND L, SALMÉN L.Effect of steam treatment on the properties of wood cell walls[J].Biomacromolecules, 2011, 12(1):194-202.
[15] 李翠翠, 陆啟玉, 马宇翔, 等.巯基、二硫键变化对小麦面筋蛋白性质的影响[J].中国食品学报, 2019, 19(7):93-98.
LI C C, LU Q Y, MA Y X, et al.Effects of sulfydryl groups and disulfide bonds on the characteristics of wheat gluten protein[J].Journal of Chinese Institute of Food Science and Technology, 2019, 19(7):93-98.
[16] 黄达伟, 马宁, 杜喜坤.超声对小麦面筋蛋白功能性质的影响[J].食品与发酵科技, 2014, 50(3):42-45;49.
HUANG D W, MA N, DU X K.Effect of ultrasonic on the functionality of wheat gluten protein[J].Food and Fermentation Technology, 2014, 50(3):42-45;49.
[17] 张海华, 朱科学, 周惠明.超声波对小麦面筋蛋白结构的影响[J].中国农业科学, 2010, 43(22):4687-4693.
ZHANG H H, ZHU K X, ZHOU H M.Effect of ultrasonic on the structure of wheat gluten protein[J].Scientia Agricultura Sinica, 2010, 43(22):4687-4693.
[18] 冯琳琳, 闫溢哲, 张明月, 等.等离子体活化水湿热处理对小麦淀粉结构和性能的影响研究[J].河南农业大学学报, 2019, 53(4):601-607.
FENG L L, YAN Y Z, ZHANG M Y, et al.Effects of plasma activated water combined with heat-moisture treatment on the structure and physicochemical properties of wheat starch[J].Journal of Henan Agricultural University, 2019, 53(4):601-607.
[19] MAN J M, YANG Y, ZHANG C Q, et al.Structural changes of high-amylose rice starch residues following in vitro and in vivo digestion[J].Journal of Agricultural and Food Chemistry, 2012, 60(36):9332-9341.
[20] WATERSCHOOT J, GOMAND S V, FIERENS E, et al.Production, structure, physicochemical and functional properties of maize, cassava, wheat, potato and rice starches[J].Starch-Stärke, 2015, 67(1-2):14-29.
[21] 刘锞琳, 何悦珊, 王钊, 等.傅里叶红外光谱法与拉曼光谱法测定蛋白质二级结构研究进展[J].食品与发酵工业, 2023, 49(10):293-298.
LIU K L, HE Y S, WANG Z, et al.Progress in determination of protein secondary structure by Fourier infrared spectroscopy and Raman spectroscopy[J].Food and Fermentation Industries, 2023, 49(10):293-298.
[22] 何建川, 邵阳, 张波.蛋白质和变性蛋白质二级结构的FTIR分析进展[J].化学研究与应用, 2012, 24(8):1 176-1 180.
HE J C, SHAO Y, ZHANG B.Progress in study of protein secondary structure and denaturized protein by FTIR[J].Chemical Research and Application, 2012, 24(8):1176-1180.
[23] 王亚平, 安艳霞.小麦面筋蛋白组成、结构和功能特性[J].粮食与油脂, 2011, 24(1):1-4.
WANG Y P, AN Y X.The composition, structure and functional properties of wheat gluten protein[J].Cereals & Oils, 2011, 24(1):1-4.
[24] HUANG Q, LI L, FU X.Ultrasound effects on the structure and chemical reactivity of cornstarch granules[J].Starch-Stärke, 2007, 59(8):371-378.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.