Development of new gluten-free maize-field bean bread dough: relationships between rheological properties and structure of non-gluten proteins

• Autorzy: Fetouhi A. , Sujak A. , Bentallah L. , Nawrocka A. , Szymanska-Chargot M. , Tomczynska-Mleko M. , Wojtowicz A. , Zidoune M.N.
• Języki publikacji: EN

Abstrakty

EN

This work aimed to examine the rheological properties and structural features of newly developed gluten-free doughs with maize (M), field bean (FB), maize-filed bean (MFB), and maize-field bean improved with hydrothermally-treated maize (IMFB), and compare them with soft wheat (SW) dough as a control. The relationships between viscoelastic characteristics, pasting properties of dough, and structure of non-gluten proteins analyzed using FT-Raman spectroscopy were investigated. All gluten-free doughs showed significantly higher values of the elastic modulus than SW dough. The low values of tan δ for doughs of M, MFB, and IMFB formulas indicated strong contribution of the solid character in their structural formation as compared to SW and FB doughs. Protein backbone of maize and maize-based doughs was characterized by the absence of pseudo-β-sheet structure and a high content of β-sheet accompanied with a low content of antiparallel-β-sheet. According to principal component analysis (PCA), a strong relationship was found between protein secondary structure, tan δ, gelatinization temperature, and between aromatic amino-acid chains, peak viscosity, and breakdown. The mechanism of non-gluten protein network establishment was based on the formation of β-sheet and α-helix structure. The study results indicate the significant involvement of trans-gauche-gauche (TGG) and trans-gauche-trans (TGT) disulfide bridges in the formation of the non-gluten protein matrix rather that gauche-gauche-gauche (GGG) conformation. PCA analysis showed that the water absorption of the starch granules increased with the greater exposition of the tyrosyl residues.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2021
• Tom: 71
• Numer: 2
• Opis fizyczny: p.161-175,fig.,ref.

Twórcy

autor

Fetouhi A.

• Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires, Universite des Freres Mentouri, Constantine 1, Route de Ain El_Bey, Constantine, Algeria

autor

Sujak A.

• Department of Biosystems Engineering, Faculty of Environmental and Mechanical Engineering, Poznan University of Life Sciences, Wojska Polskiego 50, 60-637 Poznan, Poland

autor

Bentallah L.

• Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires, Universite des Freres Mentouri, Constantine 1, Route de Ain El_Bey, Constantine, Algeria

autor

Nawrocka A.

• Laboratory for Quality Assessment of Grain and Oilseed Raw Materials, Institute of Agrophysics, Polish Academy of Sciences, Doswiadczalna 4, 20–290 Lublin, Poland

autor

Szymanska-Chargot M.

• Department of Microstructure and Mechanics of Biomaterials, Institute of Agrophysics, Polish Academy of Sciences, Doswiadczalna 4, 20-290 Lublin, Poland

autor

Tomczynska-Mleko M.

• Institute of Plant Genetics, Breeding and Biotechnology, University of Life Sciences in Lublin, Akademicka 15, 20-950 Lublin, Poland

autor

Wojtowicz A.

• Department of Thermal Technology and Food Process Engineering, University of Life Sciences, Gleboka 31, 20-612 Lublin, Poland

autor

Zidoune M.N.

• Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires, Universite des Freres Mentouri, Constantine 1, Route de Ain El_Bey, Constantine, Algeria

Identyfikatory

DOI

10.31883/pjfns/135800