Changes in the physicochemical and protein distribution properties of dough with the wheat oligopeptide incorporation  

作　　者：Hongyan Liu Liuyu Wan Shensheng Xiao Yang Fu Xuedong Wang 

机构地区：[1]Key Laboratory for Deep Processing of Major Grain and Oil,Wuhan Polytechnic University,Ministry of Education,Wuhan,430023,China [2]Hubei Key Laboratory for Processing and Transformation of Agricultural Products,Wuhan Polytechnic University,Wuhan,430023,China

出　　处：《Food Bioscience》2023年第2期255-261,共7页食品生物科学（英文）

基　　金：This work was supported by the Research Funding of Wuhan Polytechnic University NO.2021RZ074;the financial support from the Scientific Research Project of the Education Department of Hubei Province No.B2020065.

摘　　要：The characteristics of the dough modification are crucial to the quality of the final product.This study aimed to investigate the effects of wheat oligopeptide(WOP)on dough rheology,physicochemical,and protein distribution properties.Rheological results showed that WOP increased the viscoelasticity,extensibility,and strength of the dough.The pasting experiments illustrated that WOP decreased the peak viscosity,breakdown,and setback values.The fermentation results showed that WOP significantly increased the fermentation height and gas-holding rate of the dough.Meanwhile,the water migration ability of the dough was significantly inhibited after WOP incorporation.Furthermore,the electrophoresis results further proved that WOP could effectively enhance the aggregation of small molecule proteins.The microstructure results further demonstrated that the dough exhibited more uniform and continuous characteristics with the WOP incorporation,which was consistent with our hypothesis.In conclusion,WOP has the ability to strengthen the dough network structure,providing a new idea for future modification of dough and its products.

关 键 词：Wheat oligopeptide Dough modification Physicochemical characteristics Gluten network 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]