Control of wheat starch rheological properties and gel structure through modulating granule structure change by reconstituted gluten fractions

Jiwei Kuang, Wenhui Ma, Huaying Pu, Junrong Huang, Youling L. Xiong

Research output: Contribution to journalArticlepeer-review

3 Scopus citations

Abstract

Reconstituted gluten fractions (RGF) varying in glutenin/gliadin (glu/gli) ratios was applied to change the property of wheat starch. The addition of RGF, irrespective of glu/gli ratio, significantly decreased the gelatinization enthalpy, viscosity, storage modulus (G'), and gel strength of starch. Starch particle size and leached amylose decreased by 4.5% and 22.2%, respectively, as the ratio of glu/gli changed from 1:0 to 0:1, indicating that the increase in gliadin ratio could inhibit swelling and rupturing of starch granules to a larger extent. Confocal laser scanning micrographs showed that gliadin could surround starch granules more effectively, thereby stabilizing the granule structure better than glutenin. With the increasing of gliadin ratio, the storage modulus (G′) and loss modulus (G″) of the starch paste declined, accompanied by more loose gel structure and weaker gel strength. By varying the ratios of glu/gli in RGF, the change of wheat starch granule structure could be modulated, and therefore the rheological properties and gel structure could be regulated.

Original languageEnglish
Pages (from-to)1707-1715
Number of pages9
JournalInternational Journal of Biological Macromolecules
Volume193
DOIs
StatePublished - Dec 15 2021

Bibliographical note

Funding Information:
The financial support from the National Natural Science Foundation of China ( 31772012 ) is gratefully acknowledged.

Publisher Copyright:
© 2021

Keywords

  • Gel structure
  • Gelatinization
  • Reconstituted gluten fractions
  • Rheological properties
  • Wheat starch

ASJC Scopus subject areas

  • Structural Biology
  • Biochemistry
  • Molecular Biology

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