Effect of rehydration on textural properties, oral behavior, kinetics and water state of textured wheat gluten

Jing Peng; Lu Lu; Ke-Xue Zhu; Xiao-Na Guo; Yuan Chen; Hui-Ming Zhou

doi:10.1016/j.foodchem.2021.131934

Effect of rehydration on textural properties, oral behavior, kinetics and water state of textured wheat gluten

Food Chem. 2021 Dec 24:376:131934. doi: 10.1016/j.foodchem.2021.131934. Online ahead of print.

Authors

Jing Peng¹, Lu Lu¹, Ke-Xue Zhu¹, Xiao-Na Guo¹, Yuan Chen¹, Hui-Ming Zhou²

Affiliations

¹ State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
² State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. Electronic address: hmzhou@jiangnan.edu.cn.

PMID: 34973643
DOI: 10.1016/j.foodchem.2021.131934

Abstract

To reduce the rehydration time and improve the quality of textured wheat gluten (TWG), the effects of steam pretreatment and water temperature (45 °C, 65 °C, and 85 °C) on the rehydration of TWG were investigated. Four different models were used to describe the rehydration kinetics: Peleg, Weibull, first-order, and exponential association models, with the Weibull model found to give the best fit. High temperature induced deterioration of textural properties and oral processing behavior and increased the rehydration loss ratio, while steam pretreatment reduced these negative changes. Morphological results showed that the surface and cross-sectional structure were conducive to water diffusion with steam pretreatment. Low-field nuclear magnetic resonance and infrared thermal results indicated that steam pretreatment promoted the diffusion of water and reduced the time required to reach thermal equilibrium. This work provides a fast rehydration method for TWG to help in the future production of high-quality meat analogues.

Keywords: Behaviors; Electromyography; Oral processing; Rehydration; Steam pretreatment; Textured wheat gluten.