Effect of oil contents on gluten network during the extrusion processing

https://doi.org/10.17221/31/2018-CJFSCitation:Jia F., Wang J., Chen Y., Zhang X., Wang Q., Chen D., Zhang C. (2019): Effect of oil contents on gluten network during the extrusion processing. Czech J. Food Sci., 37: 226-231.
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To investigate a comparative evaluation of the gluten polymerization properties at different oil contents during the extrusion processing, the electrophoretic profiles of the gluten, free sulfhydryl (SH) compounds, the secondary structure of gluten, glutenin macropolymer contents and gluten network were measured. Five gluten samples were formulated by adding different oil contents. The low molecular weight contents of gluten decreased as well as the high molecular weight contents increased during the extrusion processing. The free SH of gluten at 8 or 10% oil content drops significantly to a minimum. The β-sheets contents of gluten have significantly difference between the treatments and control, except for 15 and 20% oil content treatments. Confocal laser scanning microscopy of mixed glutens correlated to the degree of oil contents with the gluten in the bi-continuous gluten network.

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