Effects of starch from five different botanical sources on the rheological and structural properties of starch-gluten model doughs

Abstract

Wheat, corn, tapioca, sweet potato and potato starches were independently mixed into starch-gluten model doughs containing 15% (w/w) vital gluten. Rheological properties, including linear viscoelasticity region, frequency dependence and recovery capacity, were studied by strain sweep, frequency sweep, and creep and recovery measurements. Structural properties were also investigated by measuring the disulfide bonds (-SS-) content, SDS-PAGE and low-resolution ¹H nuclear magnetic resonance. Wheat starch (WS)-gluten dough had the greatest linear viscoelasticity region (0.190%), lowest frequency dependence (0.128) and greatest recovery capacity (67.39%), while potato starch-gluten dough had the smallest linear viscoelasticity region (0.126%), greatest frequency dependence (0.195) and lowest recovery capacity (54.97%). Furthermore, WS-gluten dough showed the highest disulfide bonds (-SS-) content (3.47μmol/g), lowest intensity of extracted glutenin bands and highest bond water content (23.20%). This suggested that WS-gluten dough formed stronger starch-gluten interactions compared with those of the other four starch-gluten model doughs.

Keywords: Acetic acid (PubChem CID: 176); Boric acid (PubChem CID: 7628); Copper sulfate (PubChem CID: 24462); Disulfide bond; Ethanol (PubChem CID: 702); Glucose (PubChem CID: 79025); Rheological properties; Sodium acetate (PubChem CID: 517045); Sodium chloride (PubChem CID: 5234); Sodium hydroxide (PubChem CID: 14798); Starch–gluten interactions; Structural properties; Sulfuric acid (PubChem CID: 1118); Water (Pubchem CID: 962); Water mobility.