Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2020 Jul 15:318:126494.
doi: 10.1016/j.foodchem.2020.126494. Epub 2020 Feb 25.

Effect of soy proteins on characteristics of dough and gluten

Yingying Zhang  1 , Xingfeng Guo  2 , Changshuo Shi  1 , Cong Ren  1
Affiliations

Effect of soy proteins on characteristics of dough and gluten

Yingying Zhang et al. Food Chem. .

Abstract

The object of this research was to compare the influence of different soy protein products on wheat dough and its gluten characteristics, including soy protein isolate (SPI), texturized soy protein (TSP) and hydrolyzed soy proteins (SPH), all of which with similar protein content. Addition of TSP could increase dough stability and gluten content, but gluten could not be detected when flour was fortified with SPH. During mixing, SPI tended to interact with SDS soluble wheat proteins, SPH tended to interact with SDS soluble and alcohol soluble wheat proteins, and TSP tended to interact with SDS soluble wheat proteins and TSP. A new protein component was observed from TSP fortified dough by SDS-PAGE. Disulfide bonds change confirmed the new linkage formation in blend dough. CLSM micrographs revealed that effect of SPI, SPH and TSP was different, and this difference was responsible for the change of gluten and dough characteristics.

Keywords: CLSM; Disulfide bond; Gluten; Protein fraction; Soy proteins.

PubMed Disclaimer

Conflict of interest statement

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.