γ-irradiation of wheat flour dough: The influence of starch hierarchical structure and physicochemical properties

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY LWT - Food Science and Technology Pub Date : 2024-12-15 Epub Date: 2024-11-26 DOI:10.1016/j.lwt.2024.117111

Huishan Shen , Xinxin Zhang , Youduo Zhang , Jie Zhang , Xingli Liu , Hongwei Wang , Yanyan Zhang , Hua Zhang

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Abstract

Irradiation has been shown to cause a change in physicochemical properties and starch depolymerization of wheat flour. However, the impact of starch hierarchical structure and physicochemical properties on dough's viscoelastic behavior during irradiation treatment remains unexplored. Therefore, this study investigated the effect of γ-irradiation (0, 5, 10, 15, and 20 kGy) on the viscoelastic properties of dough and the hierarchical structure and physicochemical characteristics of starches isolated from irradiated dough. Irradiation weakened the gluten network structure and decreased the starch-gluten interaction. Moreover, irradiation reduced the dough's elasticity, viscosity, deformation-resistant capacity, hardness, springiness, cohesiveness, and resilience. Irradiation treatment disrupted the short-range ordered structure, reduced the crystalline lamellae thickness and crystallinity, and dissociated the double helix structure of starch, thus increasing solubility and decreasing peak, trough, and final viscosities. Correlation analysis revealed that the lamellar structure, crystalline structure, short-range ordered structure, and pasting viscosities of starch were the key factors affecting the dough's viscoelastic properties during irradiation treatment.

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γ辐照对小麦粉面团淀粉层次结构及理化性质的影响

辐照已被证明会引起小麦粉理化性质的改变和淀粉解聚。然而，淀粉的层次结构和理化性质对辐照过程中面团粘弹性行为的影响尚不清楚。因此，本研究考察了γ辐照（0、5、10、15和20 kGy）对面团粘弹性的影响，以及辐照面团中分离淀粉的层次结构和理化特性。辐照削弱了面筋网络结构，降低了淀粉-面筋相互作用。此外，辐照降低了面团的弹性、粘度、抗变形能力、硬度、弹性、粘聚性和回弹性。辐照破坏了淀粉的近程有序结构，降低了淀粉的晶片厚度和结晶度，解离了淀粉的双螺旋结构，从而增加了淀粉的溶解度，降低了峰、谷、终粘度。相关分析表明，辐照条件下淀粉的片层结构、晶体结构、近程有序结构和成糊度是影响面团粘弹性的关键因素。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.