Impact of Punicalagin on the Physicochemical and Structural Properties of Wheat Flour Dough
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials and Chemicals
2.2. Sample Preparation
2.3. Dough Mixing Properties
2.4. Dough Stretching Properties
2.5. Rheological Properties Characterization
2.6. Observation of Dough Microstructure
2.7. Measurement of Total and Exposed Free Sulfhydryl (SH) Content
2.8. Determination of the Content of Free Amino Groups
2.9. Fourier Transform Infrared Spectroscopy (FT-IR) Characterization
2.10. Statistical Analyses
3. Results and Discussion
3.1. Impacts of PGN on the Mixing Properties of Dough
3.2. Impacts of PGN on the Stretching Properties of Dough
3.3. Impacts of PGN on Dough Viscoelasticity and Creep-Recovery Profile
3.4. Impacts of PGN on Dough Microstructure
3.5. Analyses of Total and Exposed Free Sulfhydryl (SH) and Free Amino Groups Contents
3.6. Impacts of PGN on Protein Secondary Structure
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Flour | Add Amount (mg/g) | Water Absorption Rate (%) | Formation Time (min) | Stability (min) | Weakening Degree (FU) |
---|---|---|---|---|---|
High-gluten | 0 | 59.2 ± 0.10 a | 1.50 ± 0.01 a | 3.93 ± 0.15 a | 112.0 ± 4.58 a |
0.13 | 59.3 ± 0.25 a | 1.83 ± 0.11 a | 4.57 ± 0.72 a | 91.7 ± 14.6 bc | |
0.26 | 59.3 ± 0.10 a | 4.73 ± 1.05 b | 5.57 ± 0.15 b | 92.7 ± 7.37 b | |
0.39 | 59.3 ± 0.06 a | 4.60 ± 0.44 b | 5.80 ± 0.20 b | 76.7 ± 4.93 bc | |
0.52 | 59.3 ± 0.06 a | 4.73 ± 0.42 b | 5.80 ± 0.36 b | 76.0 ± 7.21 c | |
Low-gluten | 0 | 58.3 ± 0.20 a | 1.47 ± 0.06 a | 3.17 ± 0.32 a | 120.3 ± 11 a |
0.13 | 58.3 ± 0.06 a | 1.63 ± 0.15 ab | 3.30 ± 0.10 b | 103.7 ± 17 a | |
0.26 | 58.2 ± 0.06 a | 1.70 ± 0.20 ab | 3.37 ± 0.21 bc | 118.3 ± 4.5 a | |
0.39 | 58.3 ± 0.06 a | 1.83 ± 0.35 c | 3.83 ± 0.25 cd | 103.3 ± 13 a | |
0.52 | 58.2 ± 0.10 a | 1.57 ± 0.15 a | 4.13 ± 0.38 d | 78.67 ± 5.5 b |
Flour | Add Amount (mg/g) | Free SH (μM/g dough) | Total SH (μM/g dough) | Free Amino Groups Absorbance |
---|---|---|---|---|
High-gluten | 0 | 0.38 ± 0.005 a | 0.57 ± 0.012 a | 0.051 ± 0.008 b |
0.13 | 0.39 ± 0.005 a | 0.62 ± 0.014 b | 0.072 ± 0.001 c | |
0.26 | 0.41 ± 0.003 bc | 0.64 ± 0.004 bc | 0.070 ± 0.012 c | |
0.39 | 0.43 ± 0.013 c | 0.66 ± 0.005 c | 0.069 ± 0.007 c | |
0.52 | 0.40 ± 0.002 ab | 0.77 ± 0.018 d | 0.035 ± 0.008 a | |
Low-gluten | 0 | 0.38 ± 0.007 a | 0.56 ± 0.006 a | 0.047 ± 0.005 a |
0.13 | 0.38 ± 0.004 ab | 0.60 ± 0.002 a | 0.071 ± 0.006 b | |
0.26 | 0.39 ± 0.001 bc | 0.60 ± 0.005 a | 0.072 ± 0.017 b | |
0.39 | 0.39 ± 0.002 bc | 0.71 ± 0.035 b | 0.050 ± 0.011 a | |
0.52 | 0.40 ± 0.009 c | 0.71 ± 0.024 b | 0.047 ± 0.015 a |
Flour | Add Amount (mg/g) | α-helix (%) | β-sheet (%) | β-turn (%) | Random Coil (%) |
---|---|---|---|---|---|
High-gluten | 0 | 14.98 ± 0.05 a | 29.90 ± 0.04 a | 40.70 ± 0.07 a | 14.43 ± 0.01 a |
0.13 | 15.83 ± 0.01 d | 31.84 ± 0.05 b | 37.78 ± 0.06 b | 14.56 ± 0.05 b | |
0.26 | 15.52 ± 0.14 bc | 32.35 ± 0.12 d | 37.11 ± 0.16 d | 15.03 ± 0.12 d | |
0.39 | 15.64 ± 0.04 c | 32.04 ± 0.08 c | 37.58 ± 0.08 c | 14.74 ± 0.02 c | |
0.52 | 15.41 ± 0.02 b | 32.27 ± 0.09 d | 37.43 ± 0.08 c | 14.88 ± 0.05 d | |
Low-gluten | 0 | 14.81 ± 0.16 a | 29.21 ± 0.17 a | 41.89 ± 0.15 a | 14.10 ± 0.13 a |
0.13 | 15.56 ± 0.07 c | 32.73 ± 0.05 e | 36.90 ± 0.09 d | 14.81 ± 0.04 b | |
0.26 | 15.38 ± 0.06 b | 32.26 ± 0.05 d | 37.33 ± 0.03 c | 15.04 ± 0.03 c | |
0.39 | 15.56 ± 0.07 c | 31.91 ± 0.05 c | 37.75 ± 0.02 b | 14.78 ± 0.06 b | |
0.52 | 15.69 ± 0.05 d | 31.37 ± 0.08 b | 37.76 ± 0.03 b | 15.18 ± 0.04 d |
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Peng, H.; Li, B.; Tian, J. Impact of Punicalagin on the Physicochemical and Structural Properties of Wheat Flour Dough. Foods 2019, 8, 606. https://doi.org/10.3390/foods8120606
Peng H, Li B, Tian J. Impact of Punicalagin on the Physicochemical and Structural Properties of Wheat Flour Dough. Foods. 2019; 8(12):606. https://doi.org/10.3390/foods8120606
Chicago/Turabian StylePeng, Hong, Bin Li, and Jing Tian. 2019. "Impact of Punicalagin on the Physicochemical and Structural Properties of Wheat Flour Dough" Foods 8, no. 12: 606. https://doi.org/10.3390/foods8120606