数字农科院2.0

Aqueous ozone effects on wheat gluten: Yield, structure, and rheology

文献类型： 外文期刊

作者： Fan, Xiangqi;Jiang, Jiarui;Wang, Jing;Liu, Chong;Shang, Jiaying;Zheng, Xueling

作者机构：

关键词： green technology;protein modification;starch separation;Rheological properties;wheat flour processing

期刊名称： JOURNAL OF FOOD SCIENCE

ISSN： 0022-1147

年卷期： 2024 年

页码：

收录情况： SCIE（2024版）

摘要： This study investigates the impact of aqueous ozone (AO) on the yield, molecular structure, and rheological properties of wheat gluten separated using the batter procedure. Employing strong gluten flour (SGF) and weak gluten flour (WGF), we demonstrate that AO pretreatment significantly enhances the yield and purity of separated starch and gluten. Surface hydrophobicity, free sulfhydryl groups, Fourier transform infrared spectroscopy (FTIR), Raman, and size exclusion-high-performance liquid chromatography (SE-HPLC) analyses were used to evaluate the effects of AO on the molecular structure of gluten. Our analysis reveals that low concentrations of AO induce specific modifications in gluten proteins. AO treatment increases cross-linking in glutenin macropolymer (GMP), reduces surface hydrophobicity, and stabilizes secondary and tertiary structures. These changes include an increase in beta-sheet content by approximately 9% and a corresponding decrease in beta-turn structures, leading to enhanced viscoelastic properties of the gluten. The research highlights AO's potential as a sustainable and efficient agent in wheat flour processing, offering advancements in both product quality and eco-friendly processing techniques. Future research should optimize AO treatment parameters and explore its effects on different cereal types further to enhance its applicability and benefits in food processing.

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