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Cited by 113Food composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems

Interaction of modified celluloses and pectins with gluten proteins

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Correa, María Jimena, Ferrer, Evelina, Añón, María Cristina, Ferrero, Cristina·2014·Food Hydrocolloids
DOI 10.1016/j.foodhyd.2013.04.020
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Abstract

Physical and chemical techniques were applied to characterize the type of interaction between hydrocolloids and the gluten network in wheat dough, with and without NaCl. Modified celluloses (microcrystalline cellulose, MCC; carboxymethylcellulose, CMC, hydroxypropylmethylcelluloses, HPMC) and pectins of low (LMP) and high (HMP) degree of methylation were utilized as hydrocolloids to interact with gluten proteins. Modified celluloses were employed at 1.5% (flour basis) and pectins at 2.0% (flour basis). By microscopy (SEM and CLSM), it could be observed that NaCl induced a more marked crosslinking and orientation of gluten network. On the other hand, the addition of hydrocolloids led to more open matrices. Molecular mobility was evaluated by 1H-NMR assays and significant effects of NaCl addition and hydrocolloid type were found on relaxation times (T2). In presence of salt, significantly higher relaxation times were observed when modified celluloses were added. Hydrocolloid addition strongly affected the secondary conformation of proteins as studied by FT-Raman. In absence of NaCl, control and MCC samples exhibited the higher α-helix conformation percentage (indicating a more ordered and compact structure), followed by dough with HMP, HPMCs, LMP and CMC. In general, doughs with modified celluloses and NaCl showed a decrease of α-helix conformation. CMC dough showed the smallest percentage of α-helix conformation, and the highest contributions of more unfolded structures. Doughs with pectins and NaCl showed similar percentages of α-helix to control one but an increase of random coil structure was observed. Electrophoresis assays confirmed that the presence of certain hydrocolloids (CMC) during gluten formation could affect protein interaction promoting subunits lability from the matrix.

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  • Hydrocolloids interact well with gluten proteins.

    “Several studies have shown a good interaction between hydrocolloids and gluten proteins (Correa et al., 2014; Ferrero, 2017; Gao et al., 2017; Li et al., 2019a; Ribotta et al., 2005).”

    From Improving the quality of dough obtained with old durum wheat using hydrocolloids (2020) · cites this paper as Correa et al., 2014

  • These gums compete with starch to absorb water during the starch gelatinization phase, resulting in starch that has difficulty gelatinizing.

    “These gums compete with starch to absorb water during the starch gelatinization phase, resulting in starch that has difficulty gelatinizing (Correa, Ferrer, Añón, & Ferrero, 2014; Li, Yadav, & Li, 2019b; Li et al., 2019a).”

    From Improving the quality of dough obtained with old durum wheat using hydrocolloids (2020) · cites this paper as Correa, Ferrer, Añón, & Ferrero, 2014

    Section 2.2.6 mentions starch only to explain that it did not interfere with the protein spectroscopy analysis; the Conclusions discuss effects on gluten proteins and dough. Searches for water competition and starch gelatinization found no passage saying that the gums hinder gelatinization. (LLM, conf=0.76)

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Cited by

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Authors
Correa, M. J., Ferrer, E., Añón, M. C., & Ferrero, C.
Affiliations
  • Centro de Investigación y Desarrollo en Criotecnología de Alimentos (AR)
  • Universidad Nacional de La Plata (AR)
Corresponding author
  • Correa, María Jimena
  • Ferrero, Cristina
ORCID
Venue
Food Hydrocolloids
Publisher
Elsevier BV
Published
2014-03
Volume
35
Pages
91-99
ISSN
0268-005X (ISSN-L)
DOI
10.1016/j.foodhyd.2013.04.020
OpenAlex
W2009453237
Cited by
113
References
1
Citations by year
2026: 12 · 2025: 12 · 2024: 13 · 2023: 6 · 2022: 9 · 2021: 10 · 2020: 7 · 2019: 12 · 2018: 7 · 2017: 10 · 2016: 4 · 2015: 5 · 2014: 6
FWCI
4.64
Type
journal article
Language
en
Open access
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
  • Food Hydrocolloids (publishedVersion)
  • CONICET Digital (CONICET) (submittedVersion, cc-by-nc-sa)
Funders
  • Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)
  • Dow Chemical Co and Latinoquímica Amtex (Argentina)
Topics
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
Keywords
gluten proteins, hydrocolloids, modified cellulose, pectin, microcrystalline cellulose, carboxymethyl cellulose, hydroxypropyl methylcellulose, wheat dough, sodium chloride, protein secondary structure, alpha-helix conformation

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