Effects of Grafting Methods on the Physicochemical Properties of Gluten-Curcumin Conjugate and Its Application in Frozen Dough
In this study, the conjugate of curcumin and gluten were prepared through alkaline, ultrasonic, and enzymatic methods. The effects of grafting methods on physicochemical properties of gluten, rheology properties of frozen dough and the quality of resulted bread were evaluated. The results showed tha...
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The editorial department of Science and Technology of Food Industry
2024-12-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120037 |
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| author | Jianying LIU Yalu ZHENG Ruhuan YUAN Feng XUE Xiaohui XIONG Chen LI |
| author_facet | Jianying LIU Yalu ZHENG Ruhuan YUAN Feng XUE Xiaohui XIONG Chen LI |
| author_sort | Jianying LIU |
| collection | DOAJ |
| description | In this study, the conjugate of curcumin and gluten were prepared through alkaline, ultrasonic, and enzymatic methods. The effects of grafting methods on physicochemical properties of gluten, rheology properties of frozen dough and the quality of resulted bread were evaluated. The results showed that the conjugation induced by alkaline, ultrasound, and enzyme led to the decreasing of free amino group content in the range of 26.98%~28.74%, and free sulfhydryl group content in the range of 10.80%~14.52%, respectively. The conjugation also resulted in the disrupture of intramolecular hydrogen bonding, changes of the secondary, tertiary structure and surface hydrophobicity, as well as increasing of particle size and thermal stability. The frozen dough with curcumin-gluten conjugate exhibited higher complex modulus, creep recovery and hardness than those without the conjugate. Furthermore, the incorporation of curcumin-gluten conjugate into frozen dough also helped to improve the loaf volume and the hardness of resulted bread. These results indicated that the conjugation between curcumin and gluten could prevent the deterioration of frozen dough. In addition, as compared with conjugate prepared from alkaline and enzymatic methods, the conjugate prepared from ultrasonic method showed the better ability in improving the quality of frozen dough. |
| format | Article |
| id | doaj-art-1dd8549f1d1d40e394ee533d8bb8f27c |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2024-12-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-1dd8549f1d1d40e394ee533d8bb8f27c2024-11-22T07:28:29ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062024-12-0145239410310.13386/j.issn1002-0306.20231200372023120037-23Effects of Grafting Methods on the Physicochemical Properties of Gluten-Curcumin Conjugate and Its Application in Frozen DoughJianying LIU0Yalu ZHENG1Ruhuan YUAN2Feng XUE3Xiaohui XIONG4Chen LI5College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, ChinaCollege of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, ChinaCollege of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, ChinaSchool of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, ChinaCollege of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, ChinaCollege of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, ChinaIn this study, the conjugate of curcumin and gluten were prepared through alkaline, ultrasonic, and enzymatic methods. The effects of grafting methods on physicochemical properties of gluten, rheology properties of frozen dough and the quality of resulted bread were evaluated. The results showed that the conjugation induced by alkaline, ultrasound, and enzyme led to the decreasing of free amino group content in the range of 26.98%~28.74%, and free sulfhydryl group content in the range of 10.80%~14.52%, respectively. The conjugation also resulted in the disrupture of intramolecular hydrogen bonding, changes of the secondary, tertiary structure and surface hydrophobicity, as well as increasing of particle size and thermal stability. The frozen dough with curcumin-gluten conjugate exhibited higher complex modulus, creep recovery and hardness than those without the conjugate. Furthermore, the incorporation of curcumin-gluten conjugate into frozen dough also helped to improve the loaf volume and the hardness of resulted bread. These results indicated that the conjugation between curcumin and gluten could prevent the deterioration of frozen dough. In addition, as compared with conjugate prepared from alkaline and enzymatic methods, the conjugate prepared from ultrasonic method showed the better ability in improving the quality of frozen dough.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120037glutencurcuminalkalineultrasonicenzymaticfrozen dough |
| spellingShingle | Jianying LIU Yalu ZHENG Ruhuan YUAN Feng XUE Xiaohui XIONG Chen LI Effects of Grafting Methods on the Physicochemical Properties of Gluten-Curcumin Conjugate and Its Application in Frozen Dough Shipin gongye ke-ji gluten curcumin alkaline ultrasonic enzymatic frozen dough |
| title | Effects of Grafting Methods on the Physicochemical Properties of Gluten-Curcumin Conjugate and Its Application in Frozen Dough |
| title_full | Effects of Grafting Methods on the Physicochemical Properties of Gluten-Curcumin Conjugate and Its Application in Frozen Dough |
| title_fullStr | Effects of Grafting Methods on the Physicochemical Properties of Gluten-Curcumin Conjugate and Its Application in Frozen Dough |
| title_full_unstemmed | Effects of Grafting Methods on the Physicochemical Properties of Gluten-Curcumin Conjugate and Its Application in Frozen Dough |
| title_short | Effects of Grafting Methods on the Physicochemical Properties of Gluten-Curcumin Conjugate and Its Application in Frozen Dough |
| title_sort | effects of grafting methods on the physicochemical properties of gluten curcumin conjugate and its application in frozen dough |
| topic | gluten curcumin alkaline ultrasonic enzymatic frozen dough |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120037 |
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