Characterizing the impact of starch and gluten-induced alterations on gelatinization behavior of physically modified model dough

Sabina Paulik; Wen Wen Yu; Bernadine Flanagan; Robert G Gilbert; Mario Jekle; Thomas Becker

doi:10.1016/j.foodchem.2019.125276

Characterizing the impact of starch and gluten-induced alterations on gelatinization behavior of physically modified model dough

Food Chem. 2019 Dec 15:301:125276. doi: 10.1016/j.foodchem.2019.125276. Epub 2019 Jul 29.

Authors

Sabina Paulik¹, Wen Wen Yu², Bernadine Flanagan², Robert G Gilbert³, Mario Jekle⁴, Thomas Becker¹

Affiliations

¹ Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, 85354 Freising, Germany.
² The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia.
³ The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia; Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Yangzhou University, Yangzhou 225009, Jiangsu Province, China.
⁴ Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, 85354 Freising, Germany. Electronic address: mjekle@tum.de.

PMID: 31377627
DOI: 10.1016/j.foodchem.2019.125276

Abstract

Gelatinization properties of physically modified starch-gluten matrices are often exclusively traced back to starch constitution without considering the state of gluten. Thus, gelatinization of model dough, combining reference (rS)/modified starch (mS) with reference (rG)/modified gluten (mG), was investigated using nuclear magnetic resonance and differential scanning calorimetry to relate structural alterations of biopolymers to their hydration properties. No differences were found in gelatinization onsets of model dough consisting of rS and mS combined with mG (starch: gluten = 50:50 (m/m)), although gelatinization enthalpy of mS mG (1.7 ± 0.4 J/g dm) was significantly lowered in comparison to rS mG (2.2 ± 0.2 J/g dm). Relaxation time T₂ was significantly reduced for mG in comparison to rG, demonstrating a tighter water binding of mG. This suggests that reduced gelatinization enthalpy of modified starch-gluten matrices is caused by a destruction of crystal parts of modified starch and by a tighter water binding of modified gluten.

Keywords: Hydration; Milling; NMR; Physical modification; Rheometry; SEC; Structure-function relation; Wheat starch.

MeSH terms

Calorimetry, Differential Scanning
Glutens / chemistry*
Magnetic Resonance Spectroscopy
Models, Theoretical*
Starch / chemistry*
Thermodynamics
Water / chemistry

Substances

Water
Glutens
Starch