Effect Of Electric Field On Physicochemical And Structural Properties And Flavor Of Gluten Protein

Gluten protein is a product obtained by deep processing of wheat flour,which has great application value in many aspects of the food field.Wheat gluten is a traditional food additive and quality improver,but its functional properties have certain defects.It is of great theoretical and practical significance to improve the functional properties of gluten protein by modification.In this paper,taking wheat gluten as the research object,the effects of pulsed electric field on its structural properties,functional properties and quality properties;the effects of DC electric field on its structural properties,functional properties and quality properties;Influence of structural,functional and qualitative properties.The main findings are as follows:First,the effects of PEF on the structure,function and quality characteristics of wheat gluten were investigated.Using laser confocal microscope,scanning electron microscope,texture,volatile flavor substances,etc.as indicators,it was compared with the untreated group.The results showed that PEF treatment made the voids in wheat gluten smaller and denser,and increased the content of wheat gluten.network structure.PEF changed the secondary structure of wheat gluten,increased the content of β-turn,decreased the content of β-sheet,affected the crystalline structure of wheat gluten,and decreased the crystallinity.PEF treatment affected the quality characteristics of wheat gluten and increased water and oil retention.Hardness and chewiness in wheat gluten were significantly improved at high field strength.After PEF treatment,the contents of ketones,phenols,esters and hydrocarbons changed to different degrees with the increase of field strength.Second,the effects of DC on the structure,function and quality characteristics of wheat gluten were investigated.Using laser confocal,scanning electron microscope,XRD,texture and other indicators to compare it with the untreated group,the results showed that DC improved the microstructure of wheat gluten,increased the density,and thus affected the water holding capacity of wheat gluten.DC changed the crystalline structure of wheat gluten and increased the crystallinity.The secondary and tertiary structures of wheat gluten were changed,and the intensities of UV absorption and fluorescence spectra were reduced.After DC treatment,the contents of phenols,ketones,esters and hydrocarbons in wheat gluten changed to varying degrees with the change of voltage.The DC-treated wheat gluten had higher firmness and chewiness.Thirdly,the effects of PEF synergistic DC treatment on the structure,function and quality characteristics of wheat gluten were studied.Confocal laser,scanning electron microscope,XRD,texture and other indicators were used to compare it with untreated,PEF-treated and DC-treated groups.The results indicated that PEF synergistically with DC treatment promoted protein aggregation in wheat gluten and formed a tighter network structure.PEF synergistic DC treatment affected the secondary structure of wheat gluten,increasing β-turn content and decreasing β-sheet content.PEF synergistically treated with DC increased the crystallinity of wheat gluten and made its structure more regular.PEF combined with DC treatment reduced the oil and water holding capacity of wheat gluten and affected the texture properties of wheat gluten.Compared with the control group,the hardness and chewiness increased,but compared with the DC treatment group,the hardness and chewiness decreased.PEF combined with DC treatment affected the types and contents of volatile flavor compounds in wheat gluten,and the content of aldehydes in wheat gluten decreased.