Advertisement

Effect of Xanthan Gum on the Freeze-Thaw Stability of Wheat Gluten

  • Wenjuan Jiao
  • Lin Li
  • Penghui Fan
  • Di Zhao
  • Bing Li
  • Hui Rong
  • Xia Zhang
ORIGINAL ARTICLE
  • 14 Downloads

Abstract

The effect of xanthan gum on the freeze-thaw stability of wheat gluten was evaluated during a 60-day storage period at −18 °C with thawing every 5 days for 4 h at 25 °C. The physicochemical and rheological properties of wheat gluten-xanthan gum mixtures with multiple scales were analyzed. In the control samples (wheat gluten without xanthan gum), the molecular weight by size-exclusion chromatography-multiple angle laser light scattering (SEC-MALLs), content of free SH groups measured by UV/VIS spectrophotometry, and the hole sizes in the wheat gluten network structure shown by SEM increased as the freeze-thaw storage time increased, while the surface hydrophobicity index (H0) decreased. For the wheat gluten-xanthan gum mixtures, more disulfide bonds were preserved and numerous small pores in the wheat gluten structure were observed. Meanwhile, the sample with 0.225% xanthan gum (w/w) had the lowest content of free SH groups. The wheat gluten-xanthan gum mixtures had more α-helixes than the control samples with the same freeze-thaw storage time. Rheological analysis showed that the wheat gluten-xanthan gum mixtures had higher elasticity and viscosity than the control samples. Overall, the addition of xanthan gum improved the freeze-thaw stability of the wheat gluten network.

Keywords

Wheat gluten Xanthan gum Microstructure Freeze-thaw Rheological property 

Notes

Acknowledgments

This work is financially supported by National Key R & D Program of China (no. 2016YFD0400203), National Natural Science Foundation of China (no. 31671961), Natural Science Foundation of Guangdong Province (no. 2017A030311021) and Start-up Fund of natural Sciences Foundation of Guangdong Province (no. 2015A030310189).

References

  1. 1.
    M. Bhattacharya, T.M. Langstaff, W.A. Berzonsky, Food Res. Int. 36(4), 365–372 (2003)Google Scholar
  2. 2.
    C.M. Rosell, M. Gomez, Food Rev. Int. 23(3), 303–319 (2007)Google Scholar
  3. 3.
    V.O. Selomulyo, W. Zhou, J. Cereal Sci. 45(1), 1–17 (2007)Google Scholar
  4. 4.
    L. Zhao, L. Li, G.Q. Liu, L. Chen, X. Liu, J. Zhu, B. Li, Food Res. Int. 53(1), 409–416 (2013)Google Scholar
  5. 5.
    G. Chen, H. Jansson, K.F. Lustrup, J. Swenson, J. Cereal Sci. 55(3), 279–284 (2012)Google Scholar
  6. 6.
    S. Zounis, K.J. Quail, M. Wootton, M.R. Dickson, J. Cereal Sci. 35(2), 135–147 (2002)Google Scholar
  7. 7.
    Meziani et al., J. Food Eng. 109(3), 538–544 (2012)Google Scholar
  8. 8.
    S.K. Yang, W. Huang, G. Du, Z. Pan, O. Chung, Food Res. Int. 41(9), 903–908 (2008)Google Scholar
  9. 9.
    D. Karolien, I.J. Joye, R. Lalatiana, N. Jacques, C.M. Courtin, J.A. Delcour, J. Agric. Food Chem. 61(32), 7848–7854 (2013)Google Scholar
  10. 10.
    T.G. Matuda, S. Chevallier, P.D.A.P. Filho, A. Lebail, C.C. Tadini, J. Cereal Sci. 48(3), 741–746 (2008)Google Scholar
  11. 11.
    M.E. Bárcenas, C.M. Rosell, Food Hydrocoll. 19(6), 1037–1043 (2005)Google Scholar
  12. 12.
    C. Collar, P. Andreu, J. Martınez, E. Armero, Food Hydrocoll. 13(6), 467–475 (1999)Google Scholar
  13. 13.
    A. Guarda, C.M. Rosell, C. Benedito, M.J. Galotto, Food Hydrocoll. 18(2), 241–247 (2004)Google Scholar
  14. 14.
    H.R. Tavakoli, N. Jonaidi Jafari, A. Amini, H. Hamedi, J. Texture Stud. 48(2), 124–130 (2016)Google Scholar
  15. 15.
    M. Akbarian, A. Koocheki, M. Mohebbi, E. Milani, J. Food Sci. Technol. 53(10), 1–9 (2016)Google Scholar
  16. 16.
    A. Kaur, K. Shevkani, N. Singh, P. Sharma, S. Kaur, J. Food Sci. Technol. 52(12), 8113–8121 (2015)Google Scholar
  17. 17.
    M.H. Lee, M.H. Baek, D.S. Cha, H.J. Park, S.T. Lim, Food Hydrocoll. 16(4), 345–352 (2002)Google Scholar
  18. 18.
    C.M. Rosell, J.A. Rojas, C.B.D. Barber, Food Hydrocoll. 15(1), 75–81 (2001)Google Scholar
  19. 19.
    A. Schiraldi, L. Piazza, O. Brenna, E. Vittadini, J. Therm. Anal. 47(5), 1339–1360 (1996)Google Scholar
  20. 20.
    P.D. Ribotta, S.F. Ausar, D.M. Beltramo, A.E. Leon, Food Hydrocoll. 19(1), 93–99 (2005)Google Scholar
  21. 21.
    C. Fadda, A.M. Sanguinetti, A. Del Caro, C. Collar, A. Piga, Compr. Rev. Food Sci. Food Saf. 13(4), 473–492 (2014)Google Scholar
  22. 22.
    I. Pasha, Crit. Rev. Food Sci. Nutr. 51(5), 467–476 (2010)Google Scholar
  23. 23.
    W.S. Veraverbeke, O.R. Larroque, F. Bekes, J.A. Delcour, Cereal Chem. 77(5), 582–588 (2000)Google Scholar
  24. 24.
    W.U. Wu, N.S. Hettiarachchy, M. Qi, J. Am. Oil Chem. Soc. 75(7), 845–850 (1998)Google Scholar
  25. 25.
    L. Zhao, L. Li, G.Q. Liu, X.X. Liu, B. Li, Molecules 17(6), 7169–7182 (2012)Google Scholar
  26. 26.
    N. Wellner, E.N.C. Mills, G. Brownsey, Biomacromolecules 6(1), 255–261 (2005)Google Scholar
  27. 27.
    P. Wang, H. Chen, B. Mohanad, L. Xu, Y. Ning, J. Xu, F. Wu, N. Yang, Z. Jin, X. Xu, Food Hydrocoll. 39(8), 187–194 (2014)Google Scholar
  28. 28.
    P.R. Shewry, A.S. Tatham, J. Cereal Sci. 25(3), 207–227 (1997)Google Scholar
  29. 29.
    H. Wieser, Food Microbiol. 24(2), 115–119 (2007)Google Scholar
  30. 30.
    C.W. Wrigley, Nature 381(6585), 738–739 (1996)Google Scholar
  31. 31.
    V. Kontogiorgos, H.D. Goff, Food Hydrocoll. 1(4), 202–215 (2006)Google Scholar
  32. 32.
    P.D. Ribotta, A.E. León, M.C. Añón, J. Agric. Food Chem. 49(2), 913–918 (2001)Google Scholar
  33. 33.
    S. Domenek, M.H. Morel, A. Redl, S. Guilbert, Macromol. Symp. 200(1), 137–146 (2003)Google Scholar
  34. 34.
    C.M. Rosell, A. Foegeding, Food Hydrocoll. 21(7), 1092–1100 (2007)Google Scholar
  35. 35.
    I.G. Mandala, K. Sotirakoglou, Food Hydrocoll. 19(4), 709–719 (2005)Google Scholar
  36. 36.
    P. Wang, L. Xu, M. Nikoo, D. Ocen, F. Wu, N. Yang, Z. Jin, X. Xu, Food Hydrocoll. 35(3), 238–246 (2014)Google Scholar
  37. 37.
    C. Mangavel, J. Barbot, Y. Popineau, J. Guéguen, J. Agric. Food Chem. 49(2), 867–872 (2001)Google Scholar
  38. 38.
    M. Jackson, H.H. Mantsch, Crit. Rev. Biochem. Mol. Biol. 30(2), 95–120 (1995)Google Scholar
  39. 39.
    S. Meziani, J. Jasniewski, C. Gaiani, et al., J. Food Eng. 107(3), 358–365 (2012)Google Scholar
  40. 40.
    L. Natalia, F. Evelina, P. María Cecilia, F. Cristina, J. Agric. Food Chem. 59(2), 713–719 (2011)Google Scholar
  41. 41.
    E. Eddy, F. J, A. Hvan, M. Maliepaard, D. Jpm, Cereal Chem. 80(4), 396–403 (2003)Google Scholar
  42. 42.
    J. Huen, C. Weikusat, M. Bayer-Giraldi, I. Weikusat, L. Ringer, K. Lösche, J. Cereal Sci. 60(3), 555–560 (2014)Google Scholar
  43. 43.
    X. Ding, H. Zhang, L. Wang, H. Qian, X. Qi, J. Xiao, Hydrocolloid. 47, 32–40 (2015)Google Scholar
  44. 44.
    Y. Phimolsiripol, U. Siripatrawan, V. Tulyathan, D.J. Cleland, J. Food Eng. 84(1), 48–56 (2008)Google Scholar
  45. 45.
    J.L. Kokini, A.M. Cocero, H. Madeka, E.D. Graaf, Trends Food Sci. Technol. 5(9), 281–288 (1994)Google Scholar
  46. 46.
    B. Khatkar, A. Bell, J. Schofield, J. Cereal Sci. 22(1), 29–44 (1995)Google Scholar
  47. 47.
    P.D. Ribotta, G.T. Pérez, A.E. León, M.C. Añón, Hydrocolloid. 18(2), 305–313 (2004)Google Scholar
  48. 48.
    M. Cornec, Y. Popineau, J. Lefebvre, J. Cereal Sci. 19(2), 131–139 (1994)Google Scholar
  49. 49.
    Y. Popineau, M. Cornec, J. Lefebvre, B. Marchylo, J. Cereal Sci. 19(3), 231–241 (1994)Google Scholar
  50. 50.
    M. Havet, M. Mankai, A. Le Bail, J. Food Eng. 45(3), 139–145 (2000)Google Scholar
  51. 51.
    P.D. Ribotta, A.E. León, M.C. Añón, J. Agric. Food Chem. 49(2), 913–918 (2001)Google Scholar
  52. 52.
    Y. Song, Q. Zheng, Trends Food Sci. Technol. 18(3), 132–138 (2007)Google Scholar
  53. 53.
    B.J. Dobraszczyk, M.P. Morgenstern, J. Cereal Sci. 38(3), 229–245 (2003)Google Scholar

Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product SafetyGuangzhouChina
  2. 2.School of Chemical Engineering and Energy TechnologyDongguan University of TechnologyDongguanChina
  3. 3.College of Food Science and TechnologyNanjing Agricultural UniversityNanjingChina
  4. 4.Guangzhou Entry-Exit Inspection & Quarantine Bureau of the People’s Republic of ChinaGuangzhouChina

Personalised recommendations