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Enhancing the technofunctionality of γ-aminobutyric acid enriched germinated wheat by modification of arabinoxylan, gluten proteins and liquid lamella of dough. | LitMetric

Enhancing the technofunctionality of γ-aminobutyric acid enriched germinated wheat by modification of arabinoxylan, gluten proteins and liquid lamella of dough.

Food Chem

College of Food Science and Technology, Whole Grain Food Engineering Research Center, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China; National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Physiology, Ecology and Management, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China. Electronic address:

Published: March 2023

AI Article Synopsis

  • The study explores the enhancement of steamed bread quality using germinated wheat enriched with enzymes xylanase (Xyn) and glucose oxidase (Gox), focusing on modifying key components for better performance.
  • The combination of these enzymes results in improved loaf volume, texture, and a more consistent gluten network, leading to enhanced dough elasticity.
  • Additionally, the enzymes help to optimize the solubility and distribution of arabinoxylan compounds, improve the polymerization of gluten proteins, and contribute to the formation of high molecular weight glycoproteins, ultimately elevating the overall quality of the steamed bread.

Article Abstract

To enhance the technofunctionality of germinated wheat enriched with γ-aminobutyric acid, xylanase (Xyn) and glucose oxidase (Gox) were incorporated with emphasis on modifying the key components. Combination of Xyn and Gox enhanced steamed bread quality with optimum loaf volume and textural property. Continuous and dense gluten network was facilitated and improved viscoelasticity of dough. Water solubility of arabinoxylan (AX) enhanced with Xyn and the molecular weight was more homogeneous distributed throughout bread making process with Xyn and Gox. Polymerization behavior of α-/γ-gliadin and glutenin was suppressed in steamed bread, while incorporation of AX to insoluble proteins was enhanced by enzymes. In addition, the promoted formation of high molecular weight glycoprotein in the liquid lamella of dough enhanced the thermal stability of foams and contribute to superior quality of steamed bread. Results demonstrated that germinated wheat could be exploited as a functional ingredient with desirable technofunctionality by modification of the components.

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Source
http://dx.doi.org/10.1016/j.foodchem.2022.134523DOI Listing

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