Complexation of fish skin gelatin with glutentin and its effect on the properties of wheat dough and bread

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dc.contributor.authorSang, Shangyuanen
dc.contributor.authorOu, Changrongen
dc.contributor.authorFu, Yaqianen
dc.contributor.authorSu, Xueqianen
dc.contributor.authorJin, Yameien
dc.contributor.authorXu, Xuemingen
dc.date.accessioned2022-06-07T19:16:32Zen
dc.date.available2022-06-07T19:16:32Zen
dc.date.issued2022-06-30en
dc.description.abstractThis study aimed to investigate the effect of fish skin gelatin (Gadus morhua, 0.5%, or 1.0%, flour basis) on the properties of wheat (Triticum aestivum) dough and bread. Compared with the control group, the addition of 1.0% gelatin increased the storage modulus and the maximum resistance of dough, resulting in a longer rupture time and a larger final gas-retention volume of the dough. Bread characteristics showed that the specific loaf volume and crumb cell size both increased. Molecular dynamics simulation indicated that gelatin and glutenin segments formed a complex, where a large amount of hydroxyl groups on the surface retarded water mobility in bread. Gelatin-glutentin complexes with the high water-holding capacity inhibited water diffusion from marginal crumb to crust, and decreased starch retrogradation enthalpy and firming rate of crumb. Thus, fish skin gelatin might be a good improver of wheat dough and bread.en
dc.description.notesThis work was fund by Zhejiang Province Natural Science Founda-tion in China, China Postdoctoral Science Foundation (2021M691362), and Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province.en
dc.description.sponsorshipZhejiang Province Natural Science Founda-tion in China, China Postdoctoral Science Foundation [2021M691362]; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Provinceen
dc.description.versionPublished versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.doihttps://doi.org/10.1016/j.fochx.2022.100319en
dc.identifier.issn2590-1575en
dc.identifier.other100319en
dc.identifier.pmid35520387en
dc.identifier.urihttp://hdl.handle.net/10919/110456en
dc.identifier.volume14en
dc.language.isoenen
dc.publisherElsevieren
dc.rightsCreative Commons Attribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectFish skin gelatinen
dc.subjectDoughen
dc.subjectComplexationen
dc.subjectMolecular dynamics simulationen
dc.subjectWater diffusionen
dc.subjectCrumb firmingen
dc.titleComplexation of fish skin gelatin with glutentin and its effect on the properties of wheat dough and breaden
dc.title.serialFood Chemistry-Xen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten

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