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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ftpubmed:oai:pubmedcentral.nih.gov:9065305 2023-05-15T16:19:06+02:00 Complexation of fish skin gelatin with glutentin and its effect on the properties of wheat dough and bread Sang, Shangyuan Ou, Changrong Fu, Yaqian Su, Xueqian Jin, Yamei Xu, Xueming 2022-04-28 http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9065305/ https://doi.org/10.1016/j.fochx.2022.100319 en eng Elsevier http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9065305/ http://dx.doi.org/10.1016/j.fochx.2022.100319 © 2022 The Authors. Published by Elsevier Ltd. https://creativecommons.org/licenses/by/4.0/This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/). CC-BY Food Chem X Research Article Text 2022 ftpubmed https://doi.org/10.1016/j.fochx.2022.100319 2022-05-08T01:14:16Z 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. Text Gadus morhua PubMed Central (PMC) Food Chemistry: X 14 100319 |
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Research Article |
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Research Article Sang, Shangyuan Ou, Changrong Fu, Yaqian Su, Xueqian Jin, Yamei Xu, Xueming Complexation of fish skin gelatin with glutentin and its effect on the properties of wheat dough and bread |
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Research Article |
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 |
Text |
author |
Sang, Shangyuan Ou, Changrong Fu, Yaqian Su, Xueqian Jin, Yamei Xu, Xueming |
author_facet |
Sang, Shangyuan Ou, Changrong Fu, Yaqian Su, Xueqian Jin, Yamei Xu, Xueming |
author_sort |
Sang, Shangyuan |
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 |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9065305/ https://doi.org/10.1016/j.fochx.2022.100319 |
genre |
Gadus morhua |
genre_facet |
Gadus morhua |
op_source |
Food Chem X |
op_relation |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9065305/ http://dx.doi.org/10.1016/j.fochx.2022.100319 |
op_rights |
© 2022 The Authors. Published by Elsevier Ltd. https://creativecommons.org/licenses/by/4.0/This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/). |
op_rightsnorm |
CC-BY |
op_doi |
https://doi.org/10.1016/j.fochx.2022.100319 |
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Food Chemistry: X |
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14 |
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100319 |
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1766005426180063232 |