Effects of High Hydrostatic Pressure on the Properties of Heat-Induced Wheat Gluten Gels
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This study examined the effects of high hydrostatic pressure pretreatment (100–400 MPa) on the properties of heat-induced wheat gluten (WG) gels. The results showed that treatment with pressure higher than 100 MPa significantly increased the strength, water-holding capacity (WHC), non-freezable water (Wnf), and storage modulus (G′) of heat-induced WG gels. When pressure was increased from 100 to 400 MPa, the free SH content of the heat-induced WG gels increased to 23.55 μmol/g protein, and the surface hydrophobicity (H0) increased to 25.36. Fourier transform infrared spectroscopy (FTIR) analysis showed that the β-sheet and random coil content of the WG treated by high-pressure increased with pressure, while the α-helix and β-turn content decreased. Scanning electron microscopy (SEM) showed that the heat-induced WG gels had more uniform and dense three-dimensional networks after high-hydrostatic-pressure pretreatment.
KeywordsHigh pressure Wheat gluten Heat-induced Gel properties
This research was funded by The National Key Research and Development Program of China (Grant Nos. 2018YFD0400600 and 2018YFD0400400), the National Natural Science Foundation of China (Grant No. 31701638), and the Key Scientific and Technological Project of Anhui Province of China (Grant Nos. 16030701082 and 17030701014).
Compliance with Ethical Standards
Conflict of Interest
The authors declare that they have no conflict of interest.
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