Persimmon tannin changes the properties and the morphology of wheat gluten by altering the cross-linking, and the secondary structure in a dose-dependent manner.
Food Res Int
; 137: 109536, 2020 11.
Article
en En
| MEDLINE
| ID: mdl-33233165
ABSTRACT
The effects of persimmon tannin (PT) on the texture, viscoelasticity, thermal stability, and morphology of gluten were studied and the underlying mechanisms were also explored. The results showed that PT increased the hardness and viscoelasticity but lowered the cohesiveness and extensibility of gluten in a dose-dependent manner. Additionally, PT increased the denaturation temperature and enthalpy of gluten, and induced the formation of gluten with compact structure. High concentration of PT (8%) significantly increased the hardness and viscoelasticity of gluten, and induced the formation of compact structure of gluten by disturbing the conformation of gluten, and interfering gluten cross-linking through decreasing disulfide bonds, free sulfydryl groups, and free amino groups. In contrast, low concentration (0.25%) of PT slightly altered the gluten properties and morphology. Our work extended the study on the supplementation of phenolic compounds in wheat flour-based products.
Palabras clave
2-mercaptoethanol (PubChem CID: 1567); 5,5'-Dithiobis-(2-nitrobenzoic acid) (PubChem CID: 6254); Cross linking; Dithioerythritol (DTT) (PubChem CID: 439352); Edetic acid (EDTA) (PubChem CID: 6049); Glycine (PubChem CID: 750); Persimmon tannin; Phenol (PubChem CID: 996); Physicochemical properties; Sodium 1-dodecanesulfonate (SDS) (PubChem CID: 23665726); Wheat gluten; o-Phthaldialdehyde (PubChem CID: 4807)
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Taninos
/
Diospyros
/
Harina
Idioma:
En
Revista:
Food Res Int
Año:
2020
Tipo del documento:
Article
País de afiliación:
China