Effects of protein oxidation on the rheological behaviour of different wheat flour
Wheat flour proteins are subject to oxidation reactions during production, processing and storage. The quality of protein and the rheological properties of wheat are crucial for the flour industry. However, the impact and mechanism of protein oxidised on wheat flour quality remain unclear. In this s...
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| Veröffentlicht in: | International journal of food science & technology 2022-07, Vol.57 (7), p.4602-4612 |
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| container_title | International journal of food science & technology |
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| creator | Li, Bang‐Bang Lv, Yang‐Yong Wei, Shan Zhang, Shuai‐Bing Zhao, Ying‐Yuan Hu, Yuan‐Sen |
| description | Wheat flour proteins are subject to oxidation reactions during production, processing and storage. The quality of protein and the rheological properties of wheat are crucial for the flour industry. However, the impact and mechanism of protein oxidised on wheat flour quality remain unclear. In this study, ozone was used to oxidise wheat grains, the secondary structure of protein in flour and the rheological properties of dough were analysed by FTIR and Mixolab. The proportion of α‐helix and β‐folding of protein were decreased significantly, as were the development time (DDT), stability time (DST) and protein weakening (C2) value of dough. Meanwhile, starch gelatinisation (C3), amylase activity (C4) and retrogradation (C5) were increased significantly, along with the elastic modulus (G′) and viscous modulus (G″). Microstructure analysis indicated that protein oxidation destroyed the gluten network structure in the dough. In addition, the L* value of dough was decreased and a* and b* values were increased significantly. The results showed that the oxidation of protein reduced the stability of protein secondary structure, weakened the structure and stability of the gluten network in dough, and changed the viscoelasticity and colour of dough. Overall, these findings provide a better understanding of rheological behaviour in wheat flour.
The oxidation of protein reduced the stability of protein secondary structure, weakened the structure and stability of the gluten network in dough, and changed the viscoelasticity and colour of dough. |
| doi_str_mv | 10.1111/ijfs.15798 |
| format | Article |
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The oxidation of protein reduced the stability of protein secondary structure, weakened the structure and stability of the gluten network in dough, and changed the viscoelasticity and colour of dough.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.15798</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>carbonylation ; Dough ; Flour ; Gluten ; Mechanical properties ; Modulus of elasticity ; Oxidation ; Protein folding ; protein oxidation ; Protein structure ; Proteins ; Rheological properties ; Rheology ; Secondary structure ; Viscoelasticity ; Wheat ; wheat flour</subject><ispartof>International journal of food science & technology, 2022-07, Vol.57 (7), p.4602-4612</ispartof><rights>2022 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2022 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3018-8b9d8fe7b4628e42cf2e0ed36b11f6a4934891cca9517ffb2e0411a920755fe03</citedby><cites>FETCH-LOGICAL-c3018-8b9d8fe7b4628e42cf2e0ed36b11f6a4934891cca9517ffb2e0411a920755fe03</cites><orcidid>0000-0002-5611-8783</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.15798$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.15798$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids></links><search><creatorcontrib>Li, Bang‐Bang</creatorcontrib><creatorcontrib>Lv, Yang‐Yong</creatorcontrib><creatorcontrib>Wei, Shan</creatorcontrib><creatorcontrib>Zhang, Shuai‐Bing</creatorcontrib><creatorcontrib>Zhao, Ying‐Yuan</creatorcontrib><creatorcontrib>Hu, Yuan‐Sen</creatorcontrib><title>Effects of protein oxidation on the rheological behaviour of different wheat flour</title><title>International journal of food science & technology</title><description>Wheat flour proteins are subject to oxidation reactions during production, processing and storage. The quality of protein and the rheological properties of wheat are crucial for the flour industry. However, the impact and mechanism of protein oxidised on wheat flour quality remain unclear. In this study, ozone was used to oxidise wheat grains, the secondary structure of protein in flour and the rheological properties of dough were analysed by FTIR and Mixolab. The proportion of α‐helix and β‐folding of protein were decreased significantly, as were the development time (DDT), stability time (DST) and protein weakening (C2) value of dough. Meanwhile, starch gelatinisation (C3), amylase activity (C4) and retrogradation (C5) were increased significantly, along with the elastic modulus (G′) and viscous modulus (G″). Microstructure analysis indicated that protein oxidation destroyed the gluten network structure in the dough. In addition, the L* value of dough was decreased and a* and b* values were increased significantly. The results showed that the oxidation of protein reduced the stability of protein secondary structure, weakened the structure and stability of the gluten network in dough, and changed the viscoelasticity and colour of dough. Overall, these findings provide a better understanding of rheological behaviour in wheat flour.
The oxidation of protein reduced the stability of protein secondary structure, weakened the structure and stability of the gluten network in dough, and changed the viscoelasticity and colour of dough.</description><subject>carbonylation</subject><subject>Dough</subject><subject>Flour</subject><subject>Gluten</subject><subject>Mechanical properties</subject><subject>Modulus of elasticity</subject><subject>Oxidation</subject><subject>Protein folding</subject><subject>protein oxidation</subject><subject>Protein structure</subject><subject>Proteins</subject><subject>Rheological properties</subject><subject>Rheology</subject><subject>Secondary structure</subject><subject>Viscoelasticity</subject><subject>Wheat</subject><subject>wheat flour</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><recordid>eNp9kE9LAzEQxYMoWKsXP0HAm7A1ySa7m6OUqpWC4J9zyGYnbsq6qcnW2m9v6np2LjMwvzdveAhdUjKjqW7c2sYZFaWsjtCE5oXIWMHoMZoQKUgmOMtP0VmMa0IIy0s-Qc8La8EMEXuLN8EP4Hrsv12jB-fT1OOhBRxa8J1_d0Z3uIZWfzm_DQdF45I6QD_gXQt6wLZLi3N0YnUX4eKvT9Hb3eJ1_pCtnu6X89tVZnJCq6yqZVNZKGtesAo4M5YBgSYvakptobnMeSWpMVoKWlpbpy2nVEtGSiEskHyKrsa76e_PLcRBrZN7nywVKypGCsEYT9T1SJngYwxg1Sa4Dx32ihJ1yEwdMlO_mSWYjvDOdbD_h1TLx7uXUfMDkAdvCQ</recordid><startdate>202207</startdate><enddate>202207</enddate><creator>Li, Bang‐Bang</creator><creator>Lv, Yang‐Yong</creator><creator>Wei, Shan</creator><creator>Zhang, Shuai‐Bing</creator><creator>Zhao, Ying‐Yuan</creator><creator>Hu, Yuan‐Sen</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0002-5611-8783</orcidid></search><sort><creationdate>202207</creationdate><title>Effects of protein oxidation on the rheological behaviour of different wheat flour</title><author>Li, Bang‐Bang ; Lv, Yang‐Yong ; Wei, Shan ; Zhang, Shuai‐Bing ; Zhao, Ying‐Yuan ; Hu, Yuan‐Sen</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3018-8b9d8fe7b4628e42cf2e0ed36b11f6a4934891cca9517ffb2e0411a920755fe03</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>carbonylation</topic><topic>Dough</topic><topic>Flour</topic><topic>Gluten</topic><topic>Mechanical properties</topic><topic>Modulus of elasticity</topic><topic>Oxidation</topic><topic>Protein folding</topic><topic>protein oxidation</topic><topic>Protein structure</topic><topic>Proteins</topic><topic>Rheological properties</topic><topic>Rheology</topic><topic>Secondary structure</topic><topic>Viscoelasticity</topic><topic>Wheat</topic><topic>wheat flour</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Li, Bang‐Bang</creatorcontrib><creatorcontrib>Lv, Yang‐Yong</creatorcontrib><creatorcontrib>Wei, Shan</creatorcontrib><creatorcontrib>Zhang, Shuai‐Bing</creatorcontrib><creatorcontrib>Zhao, Ying‐Yuan</creatorcontrib><creatorcontrib>Hu, Yuan‐Sen</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Li, Bang‐Bang</au><au>Lv, Yang‐Yong</au><au>Wei, Shan</au><au>Zhang, Shuai‐Bing</au><au>Zhao, Ying‐Yuan</au><au>Hu, Yuan‐Sen</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of protein oxidation on the rheological behaviour of different wheat flour</atitle><jtitle>International journal of food science & technology</jtitle><date>2022-07</date><risdate>2022</risdate><volume>57</volume><issue>7</issue><spage>4602</spage><epage>4612</epage><pages>4602-4612</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Wheat flour proteins are subject to oxidation reactions during production, processing and storage. The quality of protein and the rheological properties of wheat are crucial for the flour industry. However, the impact and mechanism of protein oxidised on wheat flour quality remain unclear. In this study, ozone was used to oxidise wheat grains, the secondary structure of protein in flour and the rheological properties of dough were analysed by FTIR and Mixolab. The proportion of α‐helix and β‐folding of protein were decreased significantly, as were the development time (DDT), stability time (DST) and protein weakening (C2) value of dough. Meanwhile, starch gelatinisation (C3), amylase activity (C4) and retrogradation (C5) were increased significantly, along with the elastic modulus (G′) and viscous modulus (G″). Microstructure analysis indicated that protein oxidation destroyed the gluten network structure in the dough. In addition, the L* value of dough was decreased and a* and b* values were increased significantly. The results showed that the oxidation of protein reduced the stability of protein secondary structure, weakened the structure and stability of the gluten network in dough, and changed the viscoelasticity and colour of dough. Overall, these findings provide a better understanding of rheological behaviour in wheat flour.
The oxidation of protein reduced the stability of protein secondary structure, weakened the structure and stability of the gluten network in dough, and changed the viscoelasticity and colour of dough.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.15798</doi><tpages>4612</tpages><orcidid>https://orcid.org/0000-0002-5611-8783</orcidid></addata></record> |
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| source | Oxford Journals Open Access Collection; Wiley Online Library Journals Frontfile Complete |
| subjects | carbonylation Dough Flour Gluten Mechanical properties Modulus of elasticity Oxidation Protein folding protein oxidation Protein structure Proteins Rheological properties Rheology Secondary structure Viscoelasticity Wheat wheat flour |
| title | Effects of protein oxidation on the rheological behaviour of different wheat flour |
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