Compound treatment of thiolated citrus high-methoxyl pectin and sodium phosphate dibasic anhydrous improved gluten network structure

Jinfeng Chen; Yanli Cui; Shenggui Zhang; Yunxiang Ma; Fumin Yang

doi:10.1016/j.foodchem.2022.134770

Compound treatment of thiolated citrus high-methoxyl pectin and sodium phosphate dibasic anhydrous improved gluten network structure

Food Chem. 2023 Mar 15;404(Pt B):134770. doi: 10.1016/j.foodchem.2022.134770. Epub 2022 Oct 28.

Authors

Jinfeng Chen¹, Yanli Cui², Shenggui Zhang³, Yunxiang Ma², Fumin Yang⁴

Affiliations

¹ College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, People's Republic of China. Electronic address: chenjf@gsau.edu.cn.
² College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, People's Republic of China.
³ College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, People's Republic of China; State Key Laboratory of Aridland Crop Science, Lanzhou 730070, Gansu, People's Republic of China.
⁴ College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, People's Republic of China. Electronic address: yfumin@163.com.

PMID: 36332584
DOI: 10.1016/j.foodchem.2022.134770

Abstract

The effects of pectin or thiolated pectin alone and combined with sodium phosphate dibasic anhydrous (Na₂HPO₄) on the performances of gluten were studied. Results showed that compared with pectin treated gluten, the thiols of thiolated pectin treated gluten increased by 8.7 times. Analysis of the extensibility and rheological properties revealed that pectin reduced gluten strength, whereas thiolated pectin improved the strength and viscoelasticity of gluten, especially with the assistance of Na₂HPO₄. Furthermore, thiolated pectin and Na₂HPO₄ compound increased enthalpy (ΔH, from 150.42 to 168.60 J/g) and decreased I_max (from 5255.33 to 2775.33) markedly, indicating gluten aggregation. The highest β-sheet (76.47%) and the lowest α-helix/β-sheet ratio (0.11) were found in gluten treated with thiolated pectin and Na₂HPO₄ and suggested gluten stability was enhanced. SEM observation confirmed that thiolated pectin and Na₂HPO₄ compound strengthened the gluten structure. These results are of great significance for the supplementation of pectin in wheat products.

Keywords: Gluten; Network structure; Pectin; Phosphate salt; Thiolated.

MeSH terms

Citrus*
Glutens* / chemistry
Pectins / chemistry
Phosphates

Substances

Glutens
sodium phosphate
Pectins
Phosphates