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

被引：0
|
作者：
Shen, Huishan [1 ,2 ,3 ,4 ]
Zhang, Xinxin [1 ,3 ]
Zhang, Youduo [1 ]
Zhang, Jie [1 ]
Liu, Xingli [1 ,2 ]
Wang, Hongwei [1 ,2 ,3 ]
Zhang, Yanyan [1 ,2 ]
Zhang, Hua [1 ,2 ,3 ,4 ]
机构：
[1] Zhengzhou Univ Light Ind, Coll Food & Bioengn, Zhengzhou 450001, Peoples R China
[2] Zhengzhou Univ Light Ind, Key Lab Cold Chain Food Proc & Safety Control, Minist Educ, Zhengzhou 450001, Peoples R China
[3] Zhengzhou Univ Light Ind, Food Lab Zhongyuan, Luohe 462300, Peoples R China
[4] Natl & Local United Engn Lab Wheat Flour Food Hena, Zhengzhou 450001, Peoples R China
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2024年 / 214卷
基金：
中国国家自然科学基金;
关键词：
gamma-irradiation; Wheat dough; Viscoelastic properties; Starch; Hierarchical structure; FUNCTIONAL-PROPERTIES;
D O I：
10.1016/j.lwt.2024.117111
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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 gamma-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, shortrange ordered structure, and pasting viscosities of starch were the key factors affecting the dough's viscoelastic properties during irradiation treatment.
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页数：10
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