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Heat-induced aggregation behavior of wheat gluten after adding citrus pectin with different esterification degree

文献类型： 外文期刊

作者： Shi, Wanlu 1 ; Chen, Jinfeng 1 ; Cui, Yanli 1 ; Zhang, Shenggui 1 ; Ma, Yunxiang 1 ; Liu, Jia 3 ;

作者机构： 1.Gansu Agr Univ, Coll Food Sci & Engn, Lanzhou 730070, Gansu, Peoples R China

2.State Key Lab Aridland Crop Sci, Lanzhou 730070, Gansu, Peoples R China

3.Guizhou Acad Agr Sci, Inst Food Proc Technol, Guiyang 550006, Guizhou, Peoples R China

4.Gansu Agr Univ, Coll Food Sci & Engn, Lanzhou 730070, Peoples R China

关键词： Wheat gluten; Heat-induced; Aggregation behavior; Pectin; Degree of esterification

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：10.7； 五年影响因子：10.9 ）

ISSN： 0268-005X

年卷期： 2024 年 147 卷

页码：

收录情况： SCI

摘要： Wheat gluten aggregation during heat treatment is beneficial to the final quality of gluten-based products. Exogenous pectin can affect gluten aggregation. However, the effect of pectin with different degrees of esterification on the heat-induced aggregation behavior of gluten and its possible mechanism are still unclear. Thus, the heat-induced aggregation behavior of gluten after adding pectin with different esterification degree was studied in this study. When the temperature was raised from 25 degrees C to 95 degrees C, pectin affected gluten aggregation and was related to the degree of esterification. Specifically, the results of rheological properties and particle size indicated that low-ester pectin improved the viscoelasticity of gluten and promoted gluten aggregation. Thermal properties revealed that enthalpy of gluten added with low-ester pectin (37%) increased from 92.96 J/g to 95.40 J/g during heating process. Structurally, the fluorescence intensity and surface hydrophobicity of gluten added with low-ester pectin (37%) were lower than those added with high-ester pectin (73%). In addition, low-ester pectin (37%) significantly increased the disulfide bond content (from 15.31 mu mol/g to 18.06 mu mol/g) and maintained beta-sheet content of gluten compared with gluten alone at 95 degrees C, indicating that low-ester pectin was more likely to induce gluten aggregation. However, scanning electron microscope showed that the gluten added with low-ester pectin (46%) exhibited a denser network structure at 95 degrees C than that added with low-ester pectin (37%). These results will provide a theoretical base for the regulation of gluten aggregation and the quality of gluten-based products by pectin with different esterification degree.

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