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Effect of sheeting stress and heating on the molecular chain structure, size, and conformation of gluten proteins during noodle processing

Lookup NU author(s): Professor David XieORCiD

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This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0).

Abstract

In this paper, the changes in molecular structure, size distribution, and conformation of gluten induced by the mechanical stress during sheeting and the heating effect during cooking of noodles were investigated by atomic force microscopy (AFM), X-ray scattering (SAXS), and size-exclusion chromatography multi-angle laser light scattering (SEC-MALLS). AFM results showed that the height and width of gluten molecular chains were decreased after calendering and increased post-cooking. Calendering reduced the molecular size and compacted the gluten network (increased D_m). The SDS extractable gluten components showed a quasi-spherical chain conformation but gradually changed to a random coil conformation due to heating. According to SEC-MALLS profiles, calendering and appropriate heating (4 min) promoted the homogeneity of molecular mass of glutenin polymer. The mechanical depolymerization and the heat-promoted polymerization of gluten could be due to the breakage and formation of disulfide bonds and the interconversion of sulfhydryl groups.

Publication metadata

Author(s): Zhang M, Jia R, Ma M, Sun Q, Li M, Xie F

Publication type: Article

Publication status: Published

Journal: Food Hydrocolloids

Year: 2024

Volume: 146

Issue: Part A

Print publication date: 01/01/2024

Online publication date: 07/09/2023

Acceptance date: 05/09/2023

Date deposited: 22/09/2023

ISSN (print): 0268-005X

ISSN (electronic): 1873-7137

Publisher: Elsevier BV

URL: https://doi.org/10.1016/j.foodhyd.2023.109266

DOI: 10.1016/j.foodhyd.2023.109266

ePrints DOI: 10.57711/4ym2-yq08

Data Access Statement: Data will be made available on request.

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