Effects of japonica rice flour on the mesoscopic and microscopic properties of wheat dough protein
Summary The aim of this study was to study the effects of twelve varieties of japonica rice flour on the gluten protein composition and structure of wheat dough. Experimental results indicated that the addition of japonica rice flour significantly decreased the α‐helix structure in the gluten protei...
Gespeichert in:
| Veröffentlicht in: | International journal of food science & technology 2022-04, Vol.57 (4), p.1875-1887 |
|---|---|
| Hauptverfasser: | , , , , , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 1887 |
|---|---|
| container_issue | 4 |
| container_start_page | 1875 |
| container_title | International journal of food science & technology |
| container_volume | 57 |
| creator | Chen, Feng‐lian Ma, Zhan‐qian Yang, Yang Tan, Bin Ren, Li‐kun Liu, Xiao‐fei Bian, Xin Wang, Bing Guo, Xiao‐xue Yang, Jing Zhang, Na |
| description | Summary
The aim of this study was to study the effects of twelve varieties of japonica rice flour on the gluten protein composition and structure of wheat dough. Experimental results indicated that the addition of japonica rice flour significantly decreased the α‐helix structure in the gluten protein sample, but increased the random coil content, indicating that the protein secondary structure became more disordered. The ratio of α‐helix/β‐sheet structures in the dough supplemented with different varieties of japonica rice flour was decreased, contributing to improved dough stability. Increasing the proportion of japonica rice flour from 10% to 40% significantly decreased the sulfhydryl content of the mixed flour dough. However, the total sulfhydryl content was only positively correlated with the amount of Longdao 19 japonica rice flour, reaching a maximum of 25.34 mol g−1 at 40% japonica rice flour. The gluten structure of mixed flour dough typically forms a porous three‐dimensional network, with the Longdao 19, 20, 23 and 25, Longjing 31 and Mudanjiang 31 japonica rice flours leading to improved gluten protein networks. In summary, the supplementation of standard wheat flour with japonica rice flour can alter dough properties and gluten structure.
Structural characteristics of dough. |
| doi_str_mv | 10.1111/ijfs.15037 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_2648849584</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2648849584</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3347-394ee64cc53a95b8a66ae4e9a69eaa81025541dc2bae70b80ff4300ef05098003</originalsourceid><addsrcrecordid>eNp9kD1PwzAQhi0EEqWw8AsssSCklHNsJ_aIKgpFlRiAOXLdM3WUxiFOVPXfk7awMHDL6XTPfbwvIdcMJmyIe1-6OGESeH5CRoxnMkmzlJ2SEWgJiRQpPycXMZYAkPJcjMjy0Tm0XaTB0dI0ofbW0NZbpK4KfUtDTbs10g3GEG1ovKWmXtGNt-1v3bShwbbzeNixXaPp6Cr0n-t9p0NfX5IzZ6qIVz95TD5mj-_T52Tx-jSfPiwSy7nIE64FYiasldxouVQmywwK1CbTaIxikEop2MqmS4M5LBU4JzgAOpCgFQAfk9vj3uHuV4-xKzY-WqwqU2PoY5FmQimhpRIDevMHLQex9fDdQHGlMs2lHqi7I7UXG1t0RdP6jWl3BYNib3ext7s42D3A7AhvfYW7f8hi_jJ7O858A-vTgo8</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2638869359</pqid></control><display><type>article</type><title>Effects of japonica rice flour on the mesoscopic and microscopic properties of wheat dough protein</title><source>Oxford Journals Open Access Collection</source><source>Wiley Online Library Journals Frontfile Complete</source><creator>Chen, Feng‐lian ; Ma, Zhan‐qian ; Yang, Yang ; Tan, Bin ; Ren, Li‐kun ; Liu, Xiao‐fei ; Bian, Xin ; Wang, Bing ; Guo, Xiao‐xue ; Yang, Jing ; Zhang, Na</creator><creatorcontrib>Chen, Feng‐lian ; Ma, Zhan‐qian ; Yang, Yang ; Tan, Bin ; Ren, Li‐kun ; Liu, Xiao‐fei ; Bian, Xin ; Wang, Bing ; Guo, Xiao‐xue ; Yang, Jing ; Zhang, Na</creatorcontrib><description>Summary
The aim of this study was to study the effects of twelve varieties of japonica rice flour on the gluten protein composition and structure of wheat dough. Experimental results indicated that the addition of japonica rice flour significantly decreased the α‐helix structure in the gluten protein sample, but increased the random coil content, indicating that the protein secondary structure became more disordered. The ratio of α‐helix/β‐sheet structures in the dough supplemented with different varieties of japonica rice flour was decreased, contributing to improved dough stability. Increasing the proportion of japonica rice flour from 10% to 40% significantly decreased the sulfhydryl content of the mixed flour dough. However, the total sulfhydryl content was only positively correlated with the amount of Longdao 19 japonica rice flour, reaching a maximum of 25.34 mol g−1 at 40% japonica rice flour. The gluten structure of mixed flour dough typically forms a porous three‐dimensional network, with the Longdao 19, 20, 23 and 25, Longjing 31 and Mudanjiang 31 japonica rice flours leading to improved gluten protein networks. In summary, the supplementation of standard wheat flour with japonica rice flour can alter dough properties and gluten structure.
Structural characteristics of dough.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.15037</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Coils ; Dough ; Flour ; food science ; Gluten ; Gluten protein ; japonica rice ; microstructure ; Protein composition ; protein secondary structure ; Protein structure ; Proteins ; Random coil ; Rice ; rice flour ; Secondary structure ; technology ; Wheat ; wheat flour</subject><ispartof>International journal of food science & technology, 2022-04, Vol.57 (4), p.1875-1887</ispartof><rights>2021 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-c3347-394ee64cc53a95b8a66ae4e9a69eaa81025541dc2bae70b80ff4300ef05098003</citedby><cites>FETCH-LOGICAL-c3347-394ee64cc53a95b8a66ae4e9a69eaa81025541dc2bae70b80ff4300ef05098003</cites><orcidid>0000-0002-1707-3148 ; 0000-0002-5706-641X</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.15037$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.15037$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids></links><search><creatorcontrib>Chen, Feng‐lian</creatorcontrib><creatorcontrib>Ma, Zhan‐qian</creatorcontrib><creatorcontrib>Yang, Yang</creatorcontrib><creatorcontrib>Tan, Bin</creatorcontrib><creatorcontrib>Ren, Li‐kun</creatorcontrib><creatorcontrib>Liu, Xiao‐fei</creatorcontrib><creatorcontrib>Bian, Xin</creatorcontrib><creatorcontrib>Wang, Bing</creatorcontrib><creatorcontrib>Guo, Xiao‐xue</creatorcontrib><creatorcontrib>Yang, Jing</creatorcontrib><creatorcontrib>Zhang, Na</creatorcontrib><title>Effects of japonica rice flour on the mesoscopic and microscopic properties of wheat dough protein</title><title>International journal of food science & technology</title><description>Summary
The aim of this study was to study the effects of twelve varieties of japonica rice flour on the gluten protein composition and structure of wheat dough. Experimental results indicated that the addition of japonica rice flour significantly decreased the α‐helix structure in the gluten protein sample, but increased the random coil content, indicating that the protein secondary structure became more disordered. The ratio of α‐helix/β‐sheet structures in the dough supplemented with different varieties of japonica rice flour was decreased, contributing to improved dough stability. Increasing the proportion of japonica rice flour from 10% to 40% significantly decreased the sulfhydryl content of the mixed flour dough. However, the total sulfhydryl content was only positively correlated with the amount of Longdao 19 japonica rice flour, reaching a maximum of 25.34 mol g−1 at 40% japonica rice flour. The gluten structure of mixed flour dough typically forms a porous three‐dimensional network, with the Longdao 19, 20, 23 and 25, Longjing 31 and Mudanjiang 31 japonica rice flours leading to improved gluten protein networks. In summary, the supplementation of standard wheat flour with japonica rice flour can alter dough properties and gluten structure.
Structural characteristics of dough.</description><subject>Coils</subject><subject>Dough</subject><subject>Flour</subject><subject>food science</subject><subject>Gluten</subject><subject>Gluten protein</subject><subject>japonica rice</subject><subject>microstructure</subject><subject>Protein composition</subject><subject>protein secondary structure</subject><subject>Protein structure</subject><subject>Proteins</subject><subject>Random coil</subject><subject>Rice</subject><subject>rice flour</subject><subject>Secondary structure</subject><subject>technology</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>eNp9kD1PwzAQhi0EEqWw8AsssSCklHNsJ_aIKgpFlRiAOXLdM3WUxiFOVPXfk7awMHDL6XTPfbwvIdcMJmyIe1-6OGESeH5CRoxnMkmzlJ2SEWgJiRQpPycXMZYAkPJcjMjy0Tm0XaTB0dI0ofbW0NZbpK4KfUtDTbs10g3GEG1ovKWmXtGNt-1v3bShwbbzeNixXaPp6Cr0n-t9p0NfX5IzZ6qIVz95TD5mj-_T52Tx-jSfPiwSy7nIE64FYiasldxouVQmywwK1CbTaIxikEop2MqmS4M5LBU4JzgAOpCgFQAfk9vj3uHuV4-xKzY-WqwqU2PoY5FmQimhpRIDevMHLQex9fDdQHGlMs2lHqi7I7UXG1t0RdP6jWl3BYNib3ext7s42D3A7AhvfYW7f8hi_jJ7O858A-vTgo8</recordid><startdate>202204</startdate><enddate>202204</enddate><creator>Chen, Feng‐lian</creator><creator>Ma, Zhan‐qian</creator><creator>Yang, Yang</creator><creator>Tan, Bin</creator><creator>Ren, Li‐kun</creator><creator>Liu, Xiao‐fei</creator><creator>Bian, Xin</creator><creator>Wang, Bing</creator><creator>Guo, Xiao‐xue</creator><creator>Yang, Jing</creator><creator>Zhang, Na</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><scope>7S9</scope><scope>L.6</scope><orcidid>https://orcid.org/0000-0002-1707-3148</orcidid><orcidid>https://orcid.org/0000-0002-5706-641X</orcidid></search><sort><creationdate>202204</creationdate><title>Effects of japonica rice flour on the mesoscopic and microscopic properties of wheat dough protein</title><author>Chen, Feng‐lian ; Ma, Zhan‐qian ; Yang, Yang ; Tan, Bin ; Ren, Li‐kun ; Liu, Xiao‐fei ; Bian, Xin ; Wang, Bing ; Guo, Xiao‐xue ; Yang, Jing ; Zhang, Na</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3347-394ee64cc53a95b8a66ae4e9a69eaa81025541dc2bae70b80ff4300ef05098003</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Coils</topic><topic>Dough</topic><topic>Flour</topic><topic>food science</topic><topic>Gluten</topic><topic>Gluten protein</topic><topic>japonica rice</topic><topic>microstructure</topic><topic>Protein composition</topic><topic>protein secondary structure</topic><topic>Protein structure</topic><topic>Proteins</topic><topic>Random coil</topic><topic>Rice</topic><topic>rice flour</topic><topic>Secondary structure</topic><topic>technology</topic><topic>Wheat</topic><topic>wheat flour</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Chen, Feng‐lian</creatorcontrib><creatorcontrib>Ma, Zhan‐qian</creatorcontrib><creatorcontrib>Yang, Yang</creatorcontrib><creatorcontrib>Tan, Bin</creatorcontrib><creatorcontrib>Ren, Li‐kun</creatorcontrib><creatorcontrib>Liu, Xiao‐fei</creatorcontrib><creatorcontrib>Bian, Xin</creatorcontrib><creatorcontrib>Wang, Bing</creatorcontrib><creatorcontrib>Guo, Xiao‐xue</creatorcontrib><creatorcontrib>Yang, Jing</creatorcontrib><creatorcontrib>Zhang, Na</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><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Chen, Feng‐lian</au><au>Ma, Zhan‐qian</au><au>Yang, Yang</au><au>Tan, Bin</au><au>Ren, Li‐kun</au><au>Liu, Xiao‐fei</au><au>Bian, Xin</au><au>Wang, Bing</au><au>Guo, Xiao‐xue</au><au>Yang, Jing</au><au>Zhang, Na</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of japonica rice flour on the mesoscopic and microscopic properties of wheat dough protein</atitle><jtitle>International journal of food science & technology</jtitle><date>2022-04</date><risdate>2022</risdate><volume>57</volume><issue>4</issue><spage>1875</spage><epage>1887</epage><pages>1875-1887</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
The aim of this study was to study the effects of twelve varieties of japonica rice flour on the gluten protein composition and structure of wheat dough. Experimental results indicated that the addition of japonica rice flour significantly decreased the α‐helix structure in the gluten protein sample, but increased the random coil content, indicating that the protein secondary structure became more disordered. The ratio of α‐helix/β‐sheet structures in the dough supplemented with different varieties of japonica rice flour was decreased, contributing to improved dough stability. Increasing the proportion of japonica rice flour from 10% to 40% significantly decreased the sulfhydryl content of the mixed flour dough. However, the total sulfhydryl content was only positively correlated with the amount of Longdao 19 japonica rice flour, reaching a maximum of 25.34 mol g−1 at 40% japonica rice flour. The gluten structure of mixed flour dough typically forms a porous three‐dimensional network, with the Longdao 19, 20, 23 and 25, Longjing 31 and Mudanjiang 31 japonica rice flours leading to improved gluten protein networks. In summary, the supplementation of standard wheat flour with japonica rice flour can alter dough properties and gluten structure.
Structural characteristics of dough.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.15037</doi><tpages>1887</tpages><orcidid>https://orcid.org/0000-0002-1707-3148</orcidid><orcidid>https://orcid.org/0000-0002-5706-641X</orcidid></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0950-5423 |
| ispartof | International journal of food science & technology, 2022-04, Vol.57 (4), p.1875-1887 |
| issn | 0950-5423 1365-2621 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_2648849584 |
| source | Oxford Journals Open Access Collection; Wiley Online Library Journals Frontfile Complete |
| subjects | Coils Dough Flour food science Gluten Gluten protein japonica rice microstructure Protein composition protein secondary structure Protein structure Proteins Random coil Rice rice flour Secondary structure technology Wheat wheat flour |
| title | Effects of japonica rice flour on the mesoscopic and microscopic properties of wheat dough protein |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-13T07%3A17%3A31IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effects%20of%20japonica%20rice%20flour%20on%20the%20mesoscopic%20and%20microscopic%20properties%20of%20wheat%20dough%20protein&rft.jtitle=International%20journal%20of%20food%20science%20&%20technology&rft.au=Chen,%20Feng%E2%80%90lian&rft.date=2022-04&rft.volume=57&rft.issue=4&rft.spage=1875&rft.epage=1887&rft.pages=1875-1887&rft.issn=0950-5423&rft.eissn=1365-2621&rft_id=info:doi/10.1111/ijfs.15037&rft_dat=%3Cproquest_cross%3E2648849584%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2638869359&rft_id=info:pmid/&rfr_iscdi=true |