The effects of gluten protein substation on chemical structure, crystallinity, and Ca in vitro digestibility of wheat-cassava snacks

Asad Nawaz; Ali Hussein Taher Alhilali; Engpeng Li; Ibrahim Khalifa; Sana Irshad; Noman Walayat; Lei Chen; Peng-Kai Wang; Zhi Yuan Tan

doi:10.1016/j.foodchem.2020.127875

The effects of gluten protein substation on chemical structure, crystallinity, and Ca in vitro digestibility of wheat-cassava snacks

Food Chem. 2021 Mar 1:339:127875. doi: 10.1016/j.foodchem.2020.127875. Epub 2020 Aug 20.

Authors

Asad Nawaz¹, Ali Hussein Taher Alhilali², Engpeng Li³, Ibrahim Khalifa⁴, Sana Irshad⁵, Noman Walayat⁶, Lei Chen⁶, Peng-Kai Wang⁶, Zhi Yuan Tan⁷

Affiliations

¹ Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of Agriculture, Yangzhou University, Yangzhou 225009, PR China. Electronic address: 007298@yzu.edu.cn.
² Provincial Key Laboratory of Plant Molecular Breeding, College of Agriculture, South China Agricultural University, Guangzhou 510642, China.
³ Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of Agriculture, Yangzhou University, Yangzhou 225009, PR China.
⁴ Food Technology Department, Faculty of Agriculture, 13736, Moshtohor, Benha University, Egypt.
⁵ School of Environmental Studies, China University of Geo Sciences, Wuhan 430074, PR China.
⁶ College of Food Science and Technology, Huazhong Agricultural University, Hubei, Wuhan 430070, PR China.
⁷ Provincial Key Laboratory of Plant Molecular Breeding, College of Agriculture, South China Agricultural University, Guangzhou 510642, China. Electronic address: 2021scau@gmail.com.

PMID: 32866701
DOI: 10.1016/j.foodchem.2020.127875

Abstract

Gluten protein based snacks have been a major concern for allergen, low nutrition and physio-chemical properties. In this study, wheat flour (WF) was replaced with cassava starch (CS) at different levels [10, 20, 30, 40 and 50%(w/w)] to prepare fried snacks. The addition of CS significantly (P < 0.05) increased hardness and pasting properties while gluten network, oil uptake, water holding capacity, and expansion were decreased. Fourier transform infrared spectroscopy revealed that the secondary structure of amide I, α-helix (1650-1660 cm^-1), along with amide II region (1540 cm^-1) changed when CS was added. Starch-protein complex was identified by X-ray diffraction analysis while no starch-protein-lipid complex was observed. The micrographs from scanning electron microscopy showed that starch-protein matrix was interrupted when ≥40%(w/w) CS was added. Furthermore, in vitro calcium bioavailability was decreased slightly with the addition of CS. The results suggest the feasibility of adding 40% CS as an alternative to WF in snacks.

Keywords: Cassava starch; Chemical structure; Fried snacks; Starch-protein matrix; Wheat flour.

MeSH terms

Digestion*
Flour / analysis
Glutens / chemistry*
Hardness
Manihot / chemistry*
Snacks*
Starch / chemistry
Triticum / chemistry*
Water / chemistry

Substances

Water
Glutens
Starch