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Effect of carboxymethyl cellulose and/or wheat gluten on the pasting, rheological and quality properties of wheat starch-based batter for deep-fried products

文献类型： 外文期刊

作者： Xu, Ying 1 ; Zhang, Ruishu 1 ; Wang, Kangyu 1 ; Chisoro, Prince 1 ; Huang, Feng 1 ; Wang, Jing 3 ; Zhang, Chunhui 1 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Minist Agr & Rural Affairs, Inst Food Sci & Technol, Beijing 100193, Peoples R China

2.Chinese Acad Agr Sci, Inst Western Agr, Changji 831100, Peoples R China

3.Xinjiang Uygur Autonomous Reg Acad Anim Sci, Urumqi 830052, Peoples R China

关键词： Wheat starch; Carboxymethyl cellulose; Deep-fried battered products; Viscoelasticity; Intermolecular interactions

期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）

ISSN： 2590-1575

年卷期： 2025 年 26 卷

页码：

收录情况： SCI

摘要： This study aimed to investigate the effects of the individual and synergistic addition of wheat gluten (WG) and carboxymethyl cellulose (CMC) on the wheat starch (WS)-based batter characteristics to determine the molecular basis of texture formation in the actual batter system. Results showed that adding WG and/or CMC significantly increased the viscosity of WS during pasting. The rheological behavior showed that the WG-treated and CMCtreated group had the highest and lowest viscoelasticity. The addition of WG-CMC helped the WS-based batter obtain moderate viscoelasticity. These outcomes could be attributed to the enhancement of hydrogen bonding. The microstructure suggested that the addition of WG-CMC increased the density and integrity of the gel network. Overall, CMC competed for the binding sites of WG on WS, reducing the increase in viscoelasticity caused by the interaction between WG and WS. This might alleviate the unwanted springiness of fried products.

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