Rheological Properties and Microstructure of Zein Dough under the Control of Lactic Acid

LIU Hao; GU Fengying; ZHU Jinjin; YANG Tingting; SHAO Zhixiao; ZHANG Qiaozhen; WANG Feng

doi:10.13386/j.issn1002-0306.2021010112

Volume 42 Issue 18

Sep. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(18): 81-88. > DOI: 10.13386/j.issn1002-0306.2021010112

LIU Hao, GU Fengying, ZHU Jinjin, et al. Rheological Properties and Microstructure of Zein Dough under the Control of Lactic Acid[J]. Science and Technology of Food Industry, 2021, 42(18): 81−88. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021010112.

Citation:

PDF (1204 KB)

Rheological Properties and Microstructure of Zein Dough under the Control of Lactic Acid

Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing Sciences and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China

More Information

Received Date: January 17, 2021
Available Online: July 21, 2021

Graphical Abstract

Abstract

Abstract

Improving the edible quality of gluten-free cereal foods has always been a hot topic for scientists. In this study, zein-based gluten-free dough was prepared with zein, corn starch, and Artemisia sphaerocephala Krasch gum as raw materials. Using two methods of introducing lactic acid, by adjusting the ratio of lactic acid to zein in dough (L/Z ratio), the rheological properties of zein-based gluten-free dough and the microstructure of zein were investigated. The study found that increasing of L/Z ratio in dough would lead to the decrease of storage modulus (G′) and the increase of loss coefficient (tanδ) of lactic acid added group (T dough) and lactic acid pretreated zein-based dough (C dough). Different ways of lactic acid introduction would lead to different rheological properties of dough. When the L/Z ratio was constant, the G' of T dough was lower than that of C dough, and the tanδ was higher than that of C dough. Compared with C dough, T dough had more practical value. As the L/Z ratio in the dough increasing, the tensile properties of T dough increased first and then decreased, when the L/Z ratio increased from 0:10 to 2:10 (T0~T2), the stretch of the T dough gradually increased, the mass aggregation of zein in dough decreased, and connected into a network gradually. T2 had the best tensile properties, the texture of zein network in dough was uniform, and had the application potential. As T3~T5, the stretchability of the dough gradually decreased, the network of zein in dough became weaker, and the level of starch granules encapsulation decreasesd. C dough had poor stretchability and could not effectively to carry out related experiments, which might be related to the failure to build a strong and coherent protein network in the dough.
- the methods of introducing lactic acid,
- zein,
- rheological properties,
- microstructure

FullText(HTML)

References (35)

References

[1]	Crowe, Sheila E. Management of celiac disease: Beyond the gluten-free diet[J]. Gastroenterology,2014,146(7):1594−1596. doi: 10.1053/j.gastro.2014.04.027
[2]	Singh J, Whelan K. Limited availability and higher cost of gluten-free foods[J]. Journal of Human Nutrition & Dietetics,2011,24(5):479−486.
[3]	吴亚梅, 陈健, 李维锋. 玉米蛋白粉深加工应用的新进展[J]. 现代食品科技,2007(4):97−100. [Wu Y M, Chen J, Li W F. Recent advances in researches on the application of the deep processing of corn gluten meal[J]. Modern Food Science and Technology,2007(4):97−100.
[4]	Sly A C, Taylor J, Taylor J R N. Improvement of zein dough characteristics using dilute organic acids[J]. Journal of Cereal Science,2014,60(1):157−163. doi: 10.1016/j.jcs.2014.02.006
[5]	Elhassan M S M, Oguntoyinbo S I, Taylor J, et al. Formation and properties of viscoelastic masses made from kafirin by a process of simple coacervation from solution in glacial acetic acid using water[J]. Food Chemistry,2018,239(15):333−342.
[6]	苏雪倩. 有机酸对面包品质的影响及其机理研究[D]. 无锡: 江南大学, 2019. Su X Q. Effects of organic acids on bread quality improvement and its mechanistic study[D]. Wuxi: Jiangnan University, 2019.
[7]	Mattice K D, Marangoni A G. Functionalizing zein through antisolvent precipitation from ethanol or aetic acid[J]. Food Chemistry,2019,313:126127.
[8]	Bugusu B A, Campanella O, Hamaker B R. Improvement of sorghum-wheat composite dough rheological properties and breadmaking quality through zein addition[J]. Cereal Chemistry,2001,78(1):31−35.
[9]	徐伟, 马婷婷, 李佳美, 等. 发酵时间对俄式面包面团有机酸形成及其酸感的影响[J]. 食品工业科技,2019,40(22):82−86, 92. [Xu W, Ma T T, Li J M, et al. Effect of fermentation time on the formation of organic acid and its acidity in russian bread dough[J]. Science and Technology of Food Industry,2019,40(22):82−86, 92.
[10]	Girard A L, Castell-Perez M E, Bean S R, et al. Effect of condensed tannin profile on wheat flour dough rheology[J]. Journal of Agricultural and Food Chemistry,2016,64(39):7348. doi: 10.1021/acs.jafc.6b02601
[11]	魏益民, 张波, 关二旗, 等. 面团流变学特性检测仪器比对试验分析[J]. 中国农业科学,2010,43(20):4265−4270. [Wei Y M, Zhang B, Guan E Q, et al. Comparisons of instruments in measuring dough rheological properties[J]. Scientia Agricultura Sinica,2010,43(20):4265−4270. doi: 10.3864/j.issn.0578-1752.2010.20.018
[12]	Wang Y, Chen Y, Zhou Y, et al. Effects of konjac glucomannan on heat-induced changes of wheat gluten structure[J]. Food Chemistry,2017,229(Aug.15):409.
[13]	Wang Ruibin, Li Ming, Chen Siqian, et al. Effects of flour dynamic viscosity on the quality properties of buckwheat noodles[J]. Carbohydrate Polymers,2019,207:815−823. doi: 10.1016/j.carbpol.2018.09.048
[14]	Lu Z, Seetharaman K. ¹H nuclear magnetic resonance (NMR) and differential scanning calorimetry (DSC) studies of water mobility in dough Systems containing barley flour[J]. Cereal Chemistry,2013,90(2):120−126. doi: 10.1094/CCHEM-09-12-0116-R
[15]	Liu R, Wei Y, Ren X, et al. Effects of vacuum mixing, water addition, and mixing time on the quality of fresh chinese white noodles and the optimization of the mixing process[J]. Cereal Chemistry,2015,92(5):427−433. doi: 10.1094/CCHEM-10-14-0204-R
[16]	张凤婕, 任妍妍, 张天语, 等. 不同改良剂对高马铃薯全粉含量面团流变学特性的影响[J]. 食品工业科技,2019,40(11):23−27. [Zhang F J, Ren Y Y, Zhang T Y, et al. Effect of different modifiers on rheological properties of high contents potato whole flour[J]. Science and Technology of Food Industry,2019,40(11):23−27.
[17]	Falade A T, Emmambux M N, Buys E M, et al. Improvement of maize bread quality through modification of dough rheological properties by lactic acid bacteria fermentation[J]. Journal of Cereal Science,2014,60(3):471−476. doi: 10.1016/j.jcs.2014.08.010
[18]	Liya Liu A, Wei Yang B, Steve W, et al. Effects of pentosanase and glucose oxidase on the composition, rheology and microstructure of whole wheat dough[J]. Food Hydrocolloids,2018,84:545−551. doi: 10.1016/j.foodhyd.2018.06.034
[19]	Morteza Jafari A, Arash Koocheki A, Elnaz Milani B. Effect of extrusion cooking on chemical structure, morphology, crystallinity and thermal properties of sorghum flour extrudates[J]. Journal of Cereal Science,2017,75:324−331. doi: 10.1016/j.jcs.2017.05.005
[20]	刘若诗. 乳酸菌酸面团发酵剂的制备及其发酵烘焙特性研究[D]. 无锡: 江南大学, 2010. Liu R S. Studies on preparation of lactic acid sourdough starters and their fermentation and baking properties[D]. Wuxi: Jiangnan University, 2010.
[21]	Charmaine I. Clarke, Tilman J. Schober, Peter Dockery, et al. Wheat sourdough fermentation: Effects of time and acidification on Fundamental rheological properties[J]. 2004, 81(3): 409-417.
[22]	Taylor J R N, Taylor J, Campanella O H, et al. Functionality of the storage proteins in gluten-free cereals and pseudocereals in dough systems[J]. Journal of Cereal Science,2016,67:22−34. doi: 10.1016/j.jcs.2015.09.003
[23]	张艳艳, 李银丽, 吴萌萌, 等. 超声波对醒面过程中面团流变学特性、水分分布及蛋白二级结构的影响[J]. 食品科学,2018,39(21):72−77. [Zhang Y Y, Li Y L, Wu M M, et al. Effects of ultrasonic-assisted resting on dough rheological properties, water distribution and protein secondary structure[J]. Food Science,2018,39(21):72−77. doi: 10.7506/spkx1002-6630-201821011
[24]	王丹, 郑惠华, 纪阳, 等. 木耳粉对面团流变学特性及面条品质的影响[J]. 食品科学,2019,40(21):43−50. [Wang D, Zheng H H, Ji Y, et al. Effects of auricularia powder on dough rheological properties and noodle quality characteristics[J]. Food Science,2019,40(21):43−50. doi: 10.7506/spkx1002-6630-20190608-079
[25]	姚慧慧, 王燕, 吴卫国, 等. 酸改性麦麸粉对面粉粉质特性及面团质构特性的影响[J]. 食品科学,2019,40(2):67−72. [Yao H H, Wang Y, Wu W G, et al. Effect of acid-modified wheat bran powder on farinographic properties and texture properties of wheat flour dough[J]. Food Science,2019,40(2):67−72.
[26]	张华, 张艳艳, 赵学伟, 等. 竹笋膳食纤维对面粉粉质特征及面团质构特性的影响[J]. 食品科学,2017,38(8):82−86. [Zhang H, Zhang Y Y, Zhao X W, et al. Effect of bamboo shoot dietary fiber on farinograph properties and texture properties of wheat flour dough[J]. Food Science,2017,38(8):82−86.
[27]	黄赟赟, 朱跃进, 王兴国, 等. 超绿活性茶粉对不同筋度小麦粉面团流变学特性的影响[J]. 茶叶科学,2013,33(2):185−191. [Huang Y Y, Zhu Y J, Wang X G, et al. Farinograph and extensograph characteristics of wheat dough added with UGA-TP[J]. Journal of Tea Science,2013,33(2):185−191.
[28]	Hu Kun, David Julian McClements. Fabrication of surfactant-stabilized zein nanoparticles: A pH modulated antisolvent precipitation method[J]. Food Research International,2014,64:329−335. doi: 10.1016/j.foodres.2014.07.004
[29]	Schober T J, Moreau R A, Bean S R, et al. Removal of surface lipids improves the functionality of commercial zein in viscoelastic zein-starch dough for gluten-free breadmaking[J]. Journal of Cereal Science,2010,52(3):417−425. doi: 10.1016/j.jcs.2010.07.004
[30]	Mattice Kristin D, Marangoni Alejandro G. Physical properties of zein networks treated with microbial transglutaminase[J]. Food Chemistry,2021:338.
[31]	Qiu C, Sun W, Su G, et al. Comparison of the conformational and nutritional changes of deamidated wheat gliadin by citric acid and hydrochloric acid[J]. Journal of Cereal Science,2014,60(1):143−150. doi: 10.1016/j.jcs.2014.02.003
[32]	仇超颖. 脱酰胺小麦醇溶蛋白结构、界面性质及其乳浊液稳定性的研究[D]. 广州: 华南理工大学, 2014. Qiu C Y. Conformation, interfacial characteristics and emulsion stability of deamidated wheat gliadin[D]. Guangzhou: South China University of Technology, 2014.
[33]	廖兰. 湿热有机酸脱酰胺改性小麦面筋蛋白及作用机理的研究[D]. 广州: 华南理工大学, 2012. Liao L. Study on the deamidation of wheat gluten by organic acids upon hydrothermal treatment and reaction mechanism[D]. Guangzhou: South China University of Technology, 2012.
[34]	Cabra V, Arreguin R, Vazquez-Duhalt R, et al. Effect of alkaline deamidation on the structure, surface hydrophobicity, and emulsifying properties of the Z19 α- zein[J]. Journal of Agricultural & Food Chemistry,2007,55(2):439−45.
[35]	王瑞斌, 李明, 苏笑芳, 等. 荞麦挤压膨化产品的理化特性研究[J]. 2019, 19(9): 89-98. Wang R B, Li M, Su X F, et al. Studies on physicochemical properties of extruded buckwheat puffing products[J]. Journal of Chinese Institute of Food Science and Technology, 2019, 19(9): 89-98.

Supplements (0)

Cited By

Cited by

Periodical cited type(3)

1.	刘昊，李玥，郑焱诚，谢胜海，吴东亮，乔瀚，赵金辉. 揉混时间对酸化面团中玉米醇溶蛋白的影响. 粮油食品科技. 2023(04): 48-54 .
2.	董世荣，玄丽琪，郭珊珊. 介质极性对柔性玉米醇溶蛋白乳化性的影响. 食品工业科技. 2022(17): 72-77 . 本站查看
3.	马晓飞. 黄淮海区域全果穗高湿玉米裹包加工工艺及其应用价值. 现代畜牧兽医. 2021(12): 77-79 .