Molecular Mechanism of Egg White Protein for Strengthening the Cross‐Linking Properties of Heat‐Induced Wheat Gluten Gel

Author:

Cui Sijia1,Wang Jialei1,Liu Tengmei1,Sun Jun1ORCID

Affiliation:

1. School of Food and Biological Engineering Jiangsu University 301 Xuefu Road Zhen Jiang Jiangsu 212013 China

Abstract

AbstractThe chemical interaction between egg white protein (EWP) and wheat gluten (WG) is significantly influenced by the amount of EWP added. Therefore, the effects of EWP addition on the gelling properties and chemical interactions of heat‐induced WG–EWP gels are thoroughly examined. The results demonstrate that the enhancement in gel strength of WG–EWP gels is positively correlated with the amount of EWP added. EWP addition improves protein–protein interactions by reducing the freedom of water. The enhanced aggregation between WG and EWP is likely due to a decrease in surface hydrophobicity and an increase in β‐sheet content. EWP enhances cross‐linking with low molecular weight glutenin subunit (LMW‐GS), high molecular weight glutenin subunit (HMW‐GS), and gliadin (Gli). Specifically, EWP primarily cross‐links with ω‐, α‐, and γ‐Glis through S–S bonds and interacts with GS through hydrophobic interactions and S–S bonds. This study provides a theoretical foundation for improving the WG network structure in wheat‐based food production.

Publisher

Wiley

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3