PMID- 35235853
OWN - NLM
STAT- MEDLINE
DCOM- 20220414
LR  - 20220414
IS  - 1879-0003 (Electronic)
IS  - 0141-8130 (Linking)
VI  - 206
DP  - 2022 May 1
TI  - Impact of celluloses and pectins restrictions on gluten development and water 
      distribution in potato-wheat flour dough.
PG  - 534-542
LID - S0141-8130(22)00406-8 [pii]
LID - 10.1016/j.ijbiomac.2022.02.150 [doi]
AB  - The addition of potato to wheat flour extends the nutritional values of bread. 
      However, the adverse effects mediated by high dietary fiber in potato flour could 
      affect the formation of gluten matrix. The water dynamics and distribution 
      determined by the Low field nuclear magnetic resonance (LF-NMR) demonstrated a 
      competitive water binding of dietary fiber, resulting in the partial dehydration 
      and conformational changes of gluten protein complexes. Besides, the 
      microstructure of the dough characterized by Scanning electron microscope (SEM) 
      suggested that the insoluble cellulose could block the continuity of gluten from 
      the spatial position, thereby negative affecting the mechanical properties of the 
      dough. In our study, addition of cellulase and/or pectinase apparently mitigated 
      the gluten aggregation and dehydration, contributing to the formation and the 
      continuity of the three-dimensional gluten network. As a consequence, the 
      specific volume of the bread was increased by 40.2%, and the hardness was reduced 
      by 64.48%.
CI  - Copyright (c) 2022. Published by Elsevier B.V.
FAU - Hu, Xiaohui
AU  - Hu X
AD  - School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
FAU - Cheng, Li
AU  - Cheng L
AD  - Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, 
      Jiangnan University, Wuxi 214122, Jiangsu Province, China; State Key Laboratory 
      of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School 
      of Food Science and Technology, Jiangnan University, Wuxi 214122, China; 
      Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu 
      Province, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: 
      chenglichocolate@163.com.
FAU - Hong, Yan
AU  - Hong Y
AD  - Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, 
      Jiangnan University, Wuxi 214122, Jiangsu Province, China; State Key Laboratory 
      of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School 
      of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
FAU - Li, Zhaofeng
AU  - Li Z
AD  - Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, 
      Jiangnan University, Wuxi 214122, Jiangsu Province, China; State Key Laboratory 
      of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School 
      of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
FAU - Li, Caiming
AU  - Li C
AD  - School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
FAU - Gu, Zhengbiao
AU  - Gu Z
AD  - Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, 
      Jiangnan University, Wuxi 214122, Jiangsu Province, China; State Key Laboratory 
      of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School 
      of Food Science and Technology, Jiangnan University, Wuxi 214122, China; 
      Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu 
      Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
LA  - eng
PT  - Journal Article
DEP - 20220227
PL  - Netherlands
TA  - Int J Biol Macromol
JT  - International journal of biological macromolecules
JID - 7909578
RN  - 0 (Dietary Fiber)
RN  - 059QF0KO0R (Water)
RN  - 8002-80-0 (Glutens)
RN  - 89NA02M4RX (Pectins)
RN  - 9004-34-6 (Cellulose)
SB  - IM
MH  - Bread
MH  - Cellulose
MH  - Dehydration
MH  - Dietary Fiber
MH  - *Flour
MH  - Glutens/chemistry
MH  - Pectins
MH  - *Solanum tuberosum
MH  - Triticum/chemistry
MH  - Water/chemistry
OTO - NOTNLM
OT  - Cellulose
OT  - Enzymatic treatment
OT  - Gluten network
OT  - Pectin
OT  - Water retention capacity
EDAT- 2022/03/03 06:00
MHDA- 2022/04/15 06:00
CRDT- 2022/03/02 20:06
PHST- 2021/12/14 00:00 [received]
PHST- 2022/02/11 00:00 [revised]
PHST- 2022/02/24 00:00 [accepted]
PHST- 2022/03/03 06:00 [pubmed]
PHST- 2022/04/15 06:00 [medline]
PHST- 2022/03/02 20:06 [entrez]
AID - S0141-8130(22)00406-8 [pii]
AID - 10.1016/j.ijbiomac.2022.02.150 [doi]
PST - ppublish
SO  - Int J Biol Macromol. 2022 May 1;206:534-542. doi: 10.1016/j.ijbiomac.2022.02.150. 
      Epub 2022 Feb 27.