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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ftdoajarticles:oai:doaj.org/article:860275bed22d49b0955f997edfad5074 2023-05-15T16:19:08+02:00 Complexation of fish skin gelatin with glutentin and its effect on the properties of wheat dough and bread Shangyuan Sang Changrong Ou Yaqian Fu Xueqian Su Yamei Jin Xueming Xu 2022-06-01T00:00:00Z https://doi.org/10.1016/j.fochx.2022.100319 https://doaj.org/article/860275bed22d49b0955f997edfad5074 EN eng Elsevier http://www.sciencedirect.com/science/article/pii/S2590157522001171 https://doaj.org/toc/2590-1575 2590-1575 doi:10.1016/j.fochx.2022.100319 https://doaj.org/article/860275bed22d49b0955f997edfad5074 Food Chemistry: X, Vol 14, Iss , Pp 100319- (2022) 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 article 2022 ftdoajarticles https://doi.org/10.1016/j.fochx.2022.100319 2022-12-31T03:00:28Z 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. Article in Journal/Newspaper Gadus morhua Directory of Open Access Journals: DOAJ Articles Food Chemistry: X 14 100319 |
institution |
Open Polar |
collection |
Directory of Open Access Journals: DOAJ Articles |
op_collection_id |
ftdoajarticles |
language |
English |
topic |
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 |
spellingShingle |
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 Shangyuan Sang Changrong Ou Yaqian Fu Xueqian Su Yamei Jin Xueming Xu Complexation of fish skin gelatin with glutentin and its effect on the properties of wheat dough and bread |
topic_facet |
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 |
description |
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. |
format |
Article in Journal/Newspaper |
author |
Shangyuan Sang Changrong Ou Yaqian Fu Xueqian Su Yamei Jin Xueming Xu |
author_facet |
Shangyuan Sang Changrong Ou Yaqian Fu Xueqian Su Yamei Jin Xueming Xu |
author_sort |
Shangyuan Sang |
title |
Complexation of fish skin gelatin with glutentin and its effect on the properties of wheat dough and bread |
title_short |
Complexation of fish skin gelatin with glutentin and its effect on the properties of wheat dough and bread |
title_full |
Complexation of fish skin gelatin with glutentin and its effect on the properties of wheat dough and bread |
title_fullStr |
Complexation of fish skin gelatin with glutentin and its effect on the properties of wheat dough and bread |
title_full_unstemmed |
Complexation of fish skin gelatin with glutentin and its effect on the properties of wheat dough and bread |
title_sort |
complexation of fish skin gelatin with glutentin and its effect on the properties of wheat dough and bread |
publisher |
Elsevier |
publishDate |
2022 |
url |
https://doi.org/10.1016/j.fochx.2022.100319 https://doaj.org/article/860275bed22d49b0955f997edfad5074 |
genre |
Gadus morhua |
genre_facet |
Gadus morhua |
op_source |
Food Chemistry: X, Vol 14, Iss , Pp 100319- (2022) |
op_relation |
http://www.sciencedirect.com/science/article/pii/S2590157522001171 https://doaj.org/toc/2590-1575 2590-1575 doi:10.1016/j.fochx.2022.100319 https://doaj.org/article/860275bed22d49b0955f997edfad5074 |
op_doi |
https://doi.org/10.1016/j.fochx.2022.100319 |
container_title |
Food Chemistry: X |
container_volume |
14 |
container_start_page |
100319 |
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1766005474046509056 |