Noncovalent Conjugates of Anthocyanins to Wheat Gluten: Unraveling Their Microstructure and Physicochemical Properties

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成果类型：

期刊论文

作者：

Guo, Ziqi;Huang, Jian;Mei, Xin;Sui, Yong;Li, Shuyi;...

通讯作者：

Li, SY;Zhu, ZZ

作者机构：

[Huang, Jian; Li, Shuyi; Guo, Ziqi; Li, SY] Wuhan Polytech Univ, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.

[Huang, Jian; Guo, Ziqi] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.

[Zhu, Zhenzhou; Guo, Ziqi] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.

[Zhu, Zhenzhou; Guo, Ziqi] Wuhan Polytech Univ, Natl R&D Ctr Se Rich Agr Prod Proc Technol, Wuhan 430023, Peoples R China.

[Mei, Xin; Sui, Yong] Hubei Acad Agr Sci, Inst Farm Prod Proc & Nucl Agr Technol, Wuhan 430064, Peoples R China.

通讯机构：

[Zhu, ZZ ; Li, SY ] W

Wuhan Polytech Univ, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.

Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.

Wuhan Polytech Univ, Natl R&D Ctr Se Rich Agr Prod Proc Technol, Wuhan 430023, Peoples R China.

语种：

英文

关键词：

gluten protein;grape skin anthocyanin extract;microstructure and physicochemical properties

期刊：

Foods

ISSN：

2304-8158

年：

2024

卷：

期：

DOI：

10.3390/foods13020220

基金类别：

Outstanding Young and Middle-aged Science and Technology Innovation Team in Hubei Province

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

硒科学与工程现代产业学院

摘要：

Intake of polyphenol-modified wheat products has the potential to reduce the incidence of chronic diseases. In order to determine the modification effect of polyphenols on wheat gluten protein, the effects of grape skin anthocyanin extract (GSAE, additional amounts of 0.1%, 0.2%, 0.3%, 0.4%, and 0.5%, respectively) on the microstructure and physicochemical properties of gluten protein were investigated. The introduction of GSAE improves the maintenance of the gluten network and increases viscoelasticity, as evidenced by rheological and creep re...

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Noncovalent Conjugates of Anthocyanins to Wheat Gluten: Unraveling Their Microstructure and Physicochemical Properties

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