Study of ultrasonic treatment on the structural characteristics of gluten protein and the quality of steamed bread with potato pulp

• Published in: Ultrasonics sonochemistry Vol. 92; p. 106281
• Main Authors: Song, Jialin, Jiang, Lijun, Qi, Mingming, Li, Luxia, Xu, Mei, Li, Yueming, Zhang, Dongliang, Wang, Chenjie, Chen, Shanfeng, Li, Hongjun
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01.01.2023; Elsevier
• Subjects: Bread - analysis; Gluten; Glutens - chemistry; Original; Potato pulp; Solanum tuberosum - chemistry; Spectroscopy, Fourier Transform Infrared; Steam; Steamed bread; Structural characteristics; Ultrasonic treatment; Ultrasonics; PP; Steamed bread; CSB; DPP; Ultrasonic treatment; SBPP; Potato pulp; Structural characteristics; Gluten
• ISSN: 1350-4177; 1873-2828
• DOI: 10.1016/j.ultsonch.2022.106281

[Display omitted] •Potato pulp (PP, 30%) replacement for wheat flour to produce steamed bread.•PP addition influenced the characteristics of gluten protein of dough.•Structure of gluten protein was significantly improved by ultrasonic treatment.•Ultrasonic treatment facilitated the generation of well performed SBPP. Physicochemical properties and microstructure of gluten protein, and the structural characteristics of steamed bread with 30 % potato pulp (SBPP) were investigated by ultrasonic treatments. Results showed that 400 W ultrasonic treatment significantly (P < 0.05) increased the combination of water and substrate in the dough with 30 % potato pulp (DPP). The contents of wet gluten, free sulfhydryl (SH), and disulfide bond (SS) were influenced by ultrasonic treatment. Moreover, UV-visible and fluorescence spectroscopy demonstrated that the conformation of gluten protein was changed by ultrasonic treatment (400 W). Fourier transform infrared (FT-IR) illustrated that the β-sheet content was significantly (P < 0.05) increased (42 %) after 400 W ultrasonic treatment, and the surface hydrophobicity of gluten protein in SBPP increased from 1225.37 (0 W ultrasonic treatment) to 4588.74 (400 W ultrasonic treatment). Ultrasonic treatment facilitated the generation of a continuous gluten network and stabilized crumb structure, further increased the specific volume and springiness of SBPP to 18.9 % and 6.9 %, respectively. Those findings suggested that ultrasonic treatment would be an efficient method to modify gluten protein and improve the quality of SBPP.