Investigation on the Molecular and Physicochemical Changes of Protein and Starch of Wheat Flour during Heating

Foods

Xiao Wang¹  Tao Yang¹  Qin Zhou¹  Dong Jiang¹  Jian Cai¹  Mei Huang¹  Pei Wang² 

[1] College of Agriculture, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing 210095, China;College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing 210095, China;

关键词: heating;    wheat flour;    protein;    starch;    interactions;    viscosity;   

DOI  :  10.3390/foods10061419

来源: DOAJ

【 摘 要 】

The behaviors of starch and protein in wheat flour during heating were investigated, and the molecular changes of starch and protein and their effects on the textural characteristics were assessed. The results showed that with the increased temperature, soluble protein aggregated to insoluble high-molecular-weight protein polymers when the heating temperature exceeded 70 °C, and the aggregation of protein was mainly caused by covalent bonds of disulfide (SS) bonds. Hydrophobic interaction was the main noncovalent bond that participated in the formation of protein aggregates. The major change in the secondary structure during heating was a pronounced transition towards β-sheet-like structures. Considerable disruption of ordered structures of starch occurred at 70 °C, and starch was fully gelatinized at 80 °C. Typical starch pasting profiles of cooked flour were observed when the temperature was below 70 °C, and heat treatment decreased the pasting viscosity of the cooked flour from control to 80 °C, whereas the viscosity of the wheat flour increased in heating treatment at 90, 95 and 100 °C. The intense protein-starch interaction during heating affected the textural characteristic of flour gelation, which showed higher strength at 90, 95 and 100 °C. This study may provide a basis for improving wheat flour processing conditions and could lead to the production of new wheat products.

【 授权许可】

Unknown