Effect of soy proteins on characteristics of dough and gluten

Yingying Zhang; Xingfeng Guo; Changshuo Shi; Cong Ren

doi:10.1016/j.foodchem.2020.126494

Effect of soy proteins on characteristics of dough and gluten

Food Chem. 2020 Jul 15:318:126494. doi: 10.1016/j.foodchem.2020.126494. Epub 2020 Feb 25.

Authors

Yingying Zhang¹, Xingfeng Guo², Changshuo Shi¹, Cong Ren¹

Affiliations

¹ School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
² School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China. Electronic address: guoxingfeng@haut.edu.cn.

PMID: 32126470
DOI: 10.1016/j.foodchem.2020.126494

Abstract

The object of this research was to compare the influence of different soy protein products on wheat dough and its gluten characteristics, including soy protein isolate (SPI), texturized soy protein (TSP) and hydrolyzed soy proteins (SPH), all of which with similar protein content. Addition of TSP could increase dough stability and gluten content, but gluten could not be detected when flour was fortified with SPH. During mixing, SPI tended to interact with SDS soluble wheat proteins, SPH tended to interact with SDS soluble and alcohol soluble wheat proteins, and TSP tended to interact with SDS soluble wheat proteins and TSP. A new protein component was observed from TSP fortified dough by SDS-PAGE. Disulfide bonds change confirmed the new linkage formation in blend dough. CLSM micrographs revealed that effect of SPI, SPH and TSP was different, and this difference was responsible for the change of gluten and dough characteristics.

Keywords: CLSM; Disulfide bond; Gluten; Protein fraction; Soy proteins.

MeSH terms

Bread / analysis
Flour / analysis
Food, Fortified
Glutens / chemistry*
Hydrolysis
Soybean Proteins / chemistry*
Triticum / chemistry*

Substances

Soybean Proteins
Glutens