Complexation of fish skin gelatin with glutentin and its effect on the properties of wheat dough and bread

This study aimed to investigate the effect of fish skin gelatin (Gadus morhua, 0.5%, or 1.0%, flour basis) on the properties of wheat (Triticum aestivum) dough and bread. Compared with the control group, the addition of 1.0% gelatin increased the storage modulus and the maximum resistance of dough,...

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Bibliographic Details
Published in:Food Chemistry: X
Main Authors: Shangyuan Sang, Changrong Ou, Yaqian Fu, Xueqian Su, Yamei Jin, Xueming Xu
Format: Article in Journal/Newspaper
Language:English
Published: Elsevier 2022
Subjects:
Fish skin gelatin
Dough
Complexation
Molecular dynamics simulation
Water diffusion
Crumb firming
Nutrition. Foods and food supply
TX341-641
Food processing and manufacture
TP368-456
Gadus morhua
Online Access:https://doi.org/10.1016/j.fochx.2022.100319
https://doaj.org/article/860275bed22d49b0955f997edfad5074
Description
Summary:This study aimed to investigate the effect of fish skin gelatin (Gadus morhua, 0.5%, or 1.0%, flour basis) on the properties of wheat (Triticum aestivum) dough and bread. Compared with the control group, the addition of 1.0% gelatin increased the storage modulus and the maximum resistance of dough, resulting in a longer rupture time and a larger final gas-retention volume of the dough. Bread characteristics showed that the specific loaf volume and crumb cell size both increased. Molecular dynamics simulation indicated that gelatin and glutenin segments formed a complex, where a large amount of hydroxyl groups on the surface retarded water mobility in bread. Gelatin-glutentin complexes with the high water-holding capacity inhibited water diffusion from marginal crumb to crust, and decreased starch retrogradation enthalpy and firming rate of crumb. Thus, fish skin gelatin might be a good improver of wheat dough and bread.

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