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ARS Home » Northeast Area » Beltsville, Maryland (BARC) » Beltsville Agricultural Research Center » Food Quality Laboratory » Research » Publications at this Location » Publication #395519
Research Project: Integrated Approaches to Improve Fruit and Vegetable Nutritional Quality with Improved Phenolics Contents

Location: Food Quality Laboratory

Title: Delineating the dynamic transformation of gluten morphological distribution, structure, and aggregation behavior in noodle dough induced by mixing and resting

Author
item ZHANG, MENGLI - Qingdao Agricultural University
item MA, MENG - Qingdao Agricultural University
item Yang, Tianbao
item LI, MAN - Qingdao Agricultural University
item SUN, QINGJIE - Qingdao Agricultural University

Submitted to: Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 8/22/2022
Publication Date: 8/30/2022
Citation: Zhang, M., Ma, M., Yang, T., Li, M., Sun, Q. 2022. Delineating the dynamic transformation of gluten morphological distribution, structure, and aggregation behavior in noodle dough induced by mixing and resting. Food Chemistry. 386:132853. https://doi.org/10.1016/j.foodchem.2022.132853.
DOI: https://doi.org/10.1016/j.foodchem.2022.132853

Interpretive Summary: Wheat gluten plays an important role as the main structural component of wheat dough. To understand the formation of gluten network and its regulation on noodle qualities upon mixing and resting, the dynamic distribution and molecular transformation of gluten were investigated. Confocal laser scanning microscopy and scanning electron microscopy images showed that appropriate mixing (8 min) and resting (60 min) induced a compact gluten network with higher gluten junctions. Both height and width of protein molecular chains were increased by hydration during mixing and reduced after excessive resting (90 min). According to the size exclusion/reversed phase-HPLC profiles, mixing induced slight depolymerization of large glutenin polymer, and a-gliadin subunits were more susceptible to polymerization after appropriate mixing and resting. The study provides evidence that there is close relationship between the morphological distribution and structural distribution of gluten and the macroscopic quality changes which can be used by industry to improve noodle product quality.

Technical Abstract: To understand the formation of gluten network and its regulation on noodle qualities upon mixing and resting, the dynamic distribution and molecular transformation of gluten were tracked and quantified. Confocal laser scanning microscopy and scanning electron microscopy images showed that appropriate mixing (8 min) and resting (60 min) induced a compact gluten network with higher gluten junctions. Both height and width of protein molecular chains were increased by hydration during mixing and reduced after excessive resting (90 min). According to the size exclusion/reversed phase-HPLC profiles, mixing induced slight depolymerization of large glutenin polymer, and a-gliadin subunits were more susceptible to polymerization after appropriate mixing and resting. Increased mixing time was accompanied by the strengthening of ionic and hydrogen bonds, and the weakening of hydrophobic interaction. PCA and correlation analysis revealed the accurate regulation of mixing and resting induced dynamic distribution and evolution of gluten on the macroscopic noodle qualities. The study provides evidence that there is close relationship between the morphological distribution and structural distribution of gluten and the macroscopic quality changes which can be used by industry to improve noodle product quality.