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

Mengli Zhang; Ruobing Jia; Meng Ma; Qingjie Sun; Man Li; Fengwei Xie

doi:10.1016/j.foodhyd.2023.109266

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

Mengli Zhang, Ruobing Jia, Meng Ma, Qingjie Sun, Man Li, Fengwei Xie

Research output: Contribution to journal › Article › peer-review

2 Citations (SciVal)

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.

Original language	English
Article number	109266
Journal	Food Hydrocolloids
Volume	146
Early online date	7 Sept 2023
DOIs	https://doi.org/10.1016/j.foodhyd.2023.109266
Publication status	Published - 1 Jan 2024

Funding

This work was supported by the National Natural Science Foundation of China (Grant No. 32372262 ; Grant No. 32072135), the Program for Youth Science Innovation in Colleges and Universities of Shandong Province (Grant No. 2020KJF005 ), and the Science & Technology Specific Projects in Agricultural High-tech Industrial Demonstration Area of the Yellow River Delta (Grant No. 2022SZX27).

Funders	Funder number
Program for Youth Science Innovation in Colleges and Universities of Shandong Province	2020KJF005
Science & Technology Specific Projects in Agricultural High-tech Industrial Demonstration Area of the Yellow River Delta	2022SZX27
National Natural Science Foundation of China	32372262, 32072135

Keywords

Cooking
Dough calendering
Gluten
Molecular conformation
Molecular structure

ASJC Scopus subject areas

Food Science
General Chemistry
General Chemical Engineering

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10.1016/j.foodhyd.2023.109266

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

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 Dm). 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.",

keywords = "Cooking, Dough calendering, Gluten, Molecular conformation, Molecular structure",

author = "Mengli Zhang and Ruobing Jia and Meng Ma and Qingjie Sun and Man Li and Fengwei Xie",

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T1 - Effect of sheeting stress and heating on the molecular chain structure, size, and conformation of gluten proteins during noodle processing

AU - Zhang, Mengli

AU - Jia, Ruobing

AU - Ma, Meng

AU - Sun, Qingjie

AU - Li, Man

AU - Xie, Fengwei

PY - 2024/1/1

Y1 - 2024/1/1

N2 - 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 Dm). 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.

AB - 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 Dm). 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.

KW - Cooking

KW - Dough calendering

KW - Gluten

KW - Molecular conformation

KW - Molecular structure

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DO - 10.1016/j.foodhyd.2023.109266

M3 - Article

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SN - 0268-005X

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ER -

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

Abstract

Funding

Keywords

ASJC Scopus subject areas

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