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

• Published in: Food Chemistry: X
• Main Authors: Sang, Shangyuan, Ou, Changrong, Fu, Yaqian, Su, Xueqian, Jin, Yamei, Xu, Xueming
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier 2022
• Subjects: Fish skin gelatin; Dough; Complexation; Molecular dynamics simulation; Water diffusion; Crumb firming; Gadus morhua
• Online Access: http://hdl.handle.net/10919/110456; https://doi.org/10.1016/j.fochx.2022.100319

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. Zhejiang Province Natural Science Founda-tion in China, China Postdoctoral Science Foundation [2021M691362]; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province Published version This work was fund by Zhejiang Province Natural Science Founda-tion in China, China Postdoctoral Science Foundation (2021M691362), and Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province.