期刊：
Journal of the Science of Food and Agriculture,2024年104(6) ISSN：0022-5142
通讯作者：
Du, Jing;Zhang, WN
作者机构：
[Zhang, Wei-nong; He, Jun-bo; Du, Jing; Zhang, Hai-long] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan, Peoples R China.;[Du, Jing; Zhang, Wei-nong; Zhang, WN] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.;[Zhang, Wei-nong; He, Jun-bo; Du, Jing; Zhang, Hai-long] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan, Peoples R China.;[Zhang, Wei-nong; He, Jun-bo; Wang, Kun-li; Du, Jing; Zhang, Hai-long; Wang, Zhi-xian] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan, Peoples R China.;[Zhang, Wei-nong; He, Jun-bo; Zhang, WN; Zhang, Hai-long] Engn Res Ctr Lipid Based Fine Chem Hubei Prov, Wuhan, Peoples R China.
通讯机构：
[Du, J; Zhang, WN ] W;Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.;Engn Res Ctr Lipid Based Fine Chem Hubei Prov, Wuhan, Peoples R China.
关键词：
French fries;oil absorbency;rice bran oil;γ-oryzanol
摘要：
BACKGROUND: The aim of this research was to evaluate the possibility of lipid concomitant gamma-oryzanol reducing oil absorbency of fried foods and the underlying mechanism. Therefore, the influence of gamma-oryzanol on moisture and oil content, and distribution and micromorphology of French fries and the viscosity, fatty acid composition and total polar compounds content of rice bran oil (RBO) after frying were studied.RESULTS: Our results showed that the incorporation of low concentration of gamma-oryzanol [low addition group (LAG)] (5.754 g/kg) decreased the oil absorbency and porous structure of French fries during frying. Additionally, LAG incorporation inhibited the degradation of linoleic acid, decreased the growth rate of saturated fatty acids, total polar compounds and viscosity of frying oil.CONCLUSIONS: Consequently, it was recommended to incorporate a small amount of gamma-oryzanol in frying oil because it could inhibit oil absorption behavior of French fries. (c) 2023 Society of Chemical Industry.
作者机构：
[He, Dongping; Gao, Pan; Liu, Ying; Gao, P; Yin, Jiaojiao; Zhong, Wu; Huang, Chuanyang; Hu, Chuanrong] Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Edible Oil Qual & Safety State Market Regu, Key Lab Deep Proc Major Grain & Oil,Minist Educ Ch, Wuhan, Peoples R China.;[Wang, Shu] Wuhan Inst Food & Cosmet Control, Key Lab Edible Oil Qual & Safety State Market Reg, Wuhan, Peoples R China.;[Wang, Xingguo] Jiangnan Univ, Sch Food Sci & Technol, Int Joint Res Lab Lipid Nutr & Safety, Wuxi, Peoples R China.
通讯机构：
[Gao, P ] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Edible Oil Qual & Safety State Market Regu, Key Lab Deep Proc Major Grain & Oil,Minist Educ Ch, Wuhan, Peoples R China.
关键词：
Iron walnut oil;Oleogels;Fatty acid composition
摘要：
In this study, we compared the quality of iron walnut oil (IWO) oleogels prepared with different oleogelators, including gamma-oryzanol/beta-sitosterol (OZ-PS), gamma-oryzanol/triglyceride (OZ-TC), monoglycerides (MGS), beeswax (BW), beeswax-monoglycerides (BW-MGS), and carnauba wax (CW). The physicochemical and component properties, rheological and textural parameters, macroscopic morphologies, and antioxidant capacities of the resulting oleogels were analyzed. In addition, their microscopic properties were analyzed using Fouriertransform infrared (FTIR), X-ray powder diffraction (XRD) spectroscopy, and polarized light microscopy (PLM). The results showed that the gel structures produced by different oleogelators did not change the fatty acid composition of IWO. In addition, the IWO oleogel prepared with OZ-PS had a more stable network structure, excellent hardness at 4celcius (1116.51 g), better antioxidant capacity (766.50 mu mol TE/kg) and higher total phenolic content (14.98 mg/kg) than any other experimental IWO oleogels. Moreover, comprehensive ranking by principal component analysis of numerous characteristics showed that the OZ-PS oleogel (2.533) ranked first among the six oleogels studied. Therefore, the IWO oleogel prepared with OZ-PS is a promising product, and our results provide guidance for the preparation of IWO oleogels, such as to increase their applications in the food industry.
摘要：
Designing efficient nanozyme to construct rapid analytical method for tannic acid (TA) content control has significant influence in food science area. Herein, by one-step self-assembly between Fe3+ and 2, 3, 6, 7, 10, 11-hexahydroxytriphenylene (HHTP), an amorphous nanomaterial (Fe-HHTP) was synthesized and fully characterized by TEM, AFM, XRD, EDS element mapping and XPS. Then, its peroxidase-like activity was explored by using H2O2 and 3, 3′, 5, 5′- tetramethylbenzidine (TMB) as typical substrates. Due to the inhibition of TA on Fe-HHTP catalyzed chromogenic reaction, a rapid and accurate colorimetric method for TA detection was constructed. After thorough verification, the method featured with merits of low limit of quantitation (0.50 μmol/L), good linear range (0.5–100.0 μmol/L) and high accuracy (recovery rate of 95.85–98.06%). From mechanism study, the inhibition of TA on chromogenic reaction might be resulted from its antioxidation ability and the formation of Fe3+-TA complex. Finally, this method was applied to visual detection of TA content in different teas and red wines.
摘要：
Environmental pollution caused by ciprofloxacin is a major problem of global public health. A machine learning-assisted portable smartphone-based visualized molecularly imprinted electrochemiluminescence (MIECL) sensor was developed for the highly selective and sensitive detection of ciprofloxacin (CFX) in food. To boost the efficiency of electrochemiluminescence (ECL), oxygen vacancies (OVs) enrichment was introduced into the flower-like Tb@Lu(2)O(3) nanoemitter. With the specific recognition reaction between MIP as capture probes and CFX as detection target, the ECL signal significantly decreased. According to, CFX analysis was determined by traditional ECL analyzer detector in the concentration range from 5×10(-4) to 5×10(2)μmolL(-1) with the detection limit (LOD) of 0.095nmolL(-1) (S/N=3). Analysis of luminescence images using fast electrochemiluminescence judgment network (FEJ-Net) models, achieving portable and intelligent quick analysis of CFX. The proposed MIECL sensor was used for CFX analysis in real meat samples and satisfactory results, as well as efficient selectivity and good stability.
摘要：
The current study investigated the impact of ascorbic acid (AA) on physicochemical and emulsifying properties of highland barley protein (HBP). Emulsifying and solubility of AA-modified HBP increased compared to its native state. However, excessive AA concentration induced protein reaggregation, leading to a deterioration of these properties. At a concentration of 0.3 % (w/v) AA, the highland barley protein emulsion (HBPE) exhibited the smallest average particle size (0.59 mu m), and the protein demonstrated superior emulsification properties. The observed alterations stem from the formation of covalent bonds between HBP and AA through the Maillard reaction. These changes also relate to modifications in the secondary structure, marked by a notable increase of 60.25 % in beta-turns, accompanied by reductions of 16.45 % in alpha-helices and 33.84 % in beta-sheets. This was confirmed through analyses of disulfide bond content and FTIR. The outcomes of this study hold promise for enhancing the stability of emulsion formulations based on HBP, achieved by harnessing the complex formation between HBP and AA.
作者机构：
[Liu, Gang; Zhou, Wenhao; Zhang, Haizhi; Zhou, Lian; Li, Yaochang; Qin, Xinguang] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;[Liu, Gang; Zhang, Haizhi] Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education 430023, China;[Qin, Xinguang] Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education 430023, China. Electronic address: qxg198304@163.com
通讯机构：
[Qin, Xinguang] K;Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education 430023, China. Electronic address:
关键词：
Accelerated oxidation;Emulsion stability;Glycosylation;Lipid storage;Whey protein isolate
摘要：
Glycosylated protein was obtained by the reaction of whey protein isolate(WPI) with inulin of different polymerization degrees and was used to stabilize a pomegranate seed oil emulsion. The physicochemical and antioxidative properties of the emulsions were assessed, and the impacts of accelerated oxidation on pomegranate seed oil were examined. The interfacial tension of WPI and short-chain inulin (SCI)-glycosylated conjugate (WPI-SCI) gradually decreased with increasing glycosylation reaction time. Emulsions stabilized by WPI-SCI (72h) were the most stable, with a thick interfacial film on the surface of the droplets. After accelerated oxidation for 72h, WPI-SCI inhibited the oxidation of oil in the emulsion. GC-IMS results showed that the production of harmful volatile components in oil was inhibited, and the peroxide strength was less than 30mmol/kg oil. This study contributes to understanding of stable storage of lipids.
作者机构：
[Cai, Jie; Xie, F; Xie, Fang; Zhang, Die] Wuhan Polytech Univ, Natl R&D Ctr Se Rich Agr Prod Proc, Hubei Engn Res Ctr Deep Proc Green Se Rich Agr Pro, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.;[Cai, Jie; Zhang, Die] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Minist Educ, Wuhan 430023, Peoples R China.
通讯机构：
[Cai, J; Xie, F ] W;Wuhan Polytech Univ, Natl R&D Ctr Se Rich Agr Prod Proc, Hubei Engn Res Ctr Deep Proc Green Se Rich Agr Pro, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.
摘要：
Microplastics released from plastic-based filter bags during tea brewing have attracted widespread attention. Laser confocal micro-Raman and direct classical least squares were used to identify and estimate micron-sized microplastics. Characteristic peaks from pyrolysis-gas chromatography/mass spectrometry of polyethylene terephthalate, polypropylene, and nylon 6 were selected to construct curves for quantification submicron-sized microplastics. The results showed that microplastics released from tea bags in the tea infusions ranged from 80 to 1288 pieces (micron-sized) and 0 to 63.755μg (submicron-sized) per filter bag. Nylon 6 woven tea bags released far fewer microplastics than nonwoven filter bags. In particular, a simple strategy of three pre-washes with room temperature water significantly reduced microplastic residues with removal rates of 76%-94% (micron-sized) and 80%-87% (submicron-sized), respectively. The developed assay can be used for the quantitative evaluation of microplastics in tea infusions, and the pre-washing reduced the risk of human exposure to microplastics during tea consumption.
作者机构：
[Gong, Zhiyong; Li, Yuzhi; Liu, Xin; Fang, Bolong] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;[Fang, Bolong] Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China. Electronic address: fangbl555@whpu.edu.cn;[Gong, Zhiyong; Li, Yuzhi; Liu, Xin] Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China;[Lai, Weihua; Peng, Juan] State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Nanchang University, Nanchang 330047, China;[Li, Yuzhi] Key Laboratory of Detection Technology of Focus Chemical Hazards in Animal-derived Food for State Market Regulation, Wuhan 430075, China
通讯机构：
[Fang, Bolong] K;Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China. Electronic address:
关键词：
E. coli O157:H7;ELISA;Fluorescence enhancement;Fluorescence quenching;PCN-224
摘要：
In this study, a type of luminescent porous coordination network-224 (PCN-224) in alkaline conditions was synthesized with the dramatic fluorescence enhancement by 20.4 times, which was explained by the fact that the decrease of Zr(4+) content in alkaline conditions resulted in the partial recovery of the electron cloud density of 4,4',4'',4'''-(Porphine-5,10,15,20-tetrayl) tetrakis(benzoic acid) (TCPP). Given the large overlap between the excitation spectrum of PCN-224 and the absorption band of Ag nanoparticles (Ag NPs), the coating of the Ag layer on PCN-224 triggered the fluorescence quenching effect, which was applied to "turn off" fluorescence immunoassay for sensitive detection of Escherichia coli O157:H7 (E. coli O157:H7) in milk. The proposed immunoassay reached a low limit of detection (LOD) of 3.3×10(2) CFU mL(-1), 29.7 times more sensitive than the conventional ELISA. It will provide a novel alternative strategy for sensitively detecting pathogenic bacteria in the field of food safety.
作者机构：
[Liu, Xiaorong; Fu, Yang; Wang, Xuedong; Zhang, Yuting; Wang, XD] Wuhan Polytech Univ, Minist Educ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.;[Yu, Junbo] Chinese Cereals & Oils Assoc, Beijing 100032, Peoples R China.;[Yan, Dongfang; Liu, Xiangjun; Li, Ku] Natl Key Lab Agr Microbiol, Wuhan 430070, Peoples R China.;[Zhou, Jianjun; Barba, Francisco J.; Ferrer, Emlia] Univ Valencia, Fac Pharm, Nutr Food Sci & Toxicol Dept, Res Grp Innovat Technol Sustainable Food ALISOST, Avda Vicent Andres Estelles S-N, Valencia 46100, Spain.
通讯机构：
[Zhou, JJ ] U;[Wang, XD ] W;Wuhan Polytech Univ, Minist Educ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.;Univ Valencia, Fac Pharm, Nutr Food Sci & Toxicol Dept, Res Grp Innovat Technol Sustainable Food ALISOST, Avda Vicent Andres Estelles S-N, Valencia 46100, Spain.
关键词：
wheat oligopeptide;bakery goods;starch crystallization;retrogradation properties;microstructure;storage process
摘要：
Delaying the deterioration of bakery goods is necessary in the food industry. The objective of this study was to determine the effects of wheat oligopeptide (WOP) on the qualities of bread rolls. The effects of WOP on the baking properties, moisture content, and starch crystallization of rolls during the storage process were investigated in this study. The results showed that WOP effectively improved the degree of gluten cross-linking, thereby improving the specific volume and the internal structure of rolls. The FTIR and XRD results showed that the addition of WOP hindered the formation of the starch double helix structure and decreased its relative crystallinity. The DSC results revealed a decrease in the enthalpy change (ΔH) from 0.812 to 0.608 J/g after 7 days of storage with 1.0% WOP addition, further indicating that WOP reduced the availability of water for crystal lattice formation and hindered the rearrangement of starch molecules. The addition of WOP also improved the microstructure of the rolls that were observed using SEM analysis. In summary, WOP is expected to be an effective natural additive to inhibit starch staling and provide new insights into starchy food products.
作者：
Xuan Chen;Qin Chen;Shun Wang;Haiyin Chen;Chao Wang;...
期刊：
Journal of Cereal Science,2024年116:103859 ISSN：0733-5210
通讯作者：
Dongsheng Li
作者机构：
[Haiyin Chen; Chao Wang; Mengzhou Zhou; Dongsheng Li] School of Biological Engineering and Food, Hubei University of Technology, Wuhan, 430068, Hubei, PR China;[Qin Chen; Shun Wang; Wangyang Shen] School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, Hubei, PR China;[Xuan Chen] School of Biological Engineering and Food, Hubei University of Technology, Wuhan, 430068, Hubei, PR China<&wdkj&>School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, Hubei, PR China
通讯机构：
[Dongsheng Li] S;School of Biological Engineering and Food, Hubei University of Technology, Wuhan, 430068, Hubei, PR China
摘要：
Functional staple food is the trend of industrialization of staple food in our country. It is an important way to make staple food with some specific functions.The physicochemical properties and HMG-CoA inhibition of extruded rice with red yeast rice flour (RYRF) addition were investigated. Results showed that RYRF addition was beneficial to produce hypolipidemic functional staple foods from extruded rice, involving in color, short-range order, HMG-CoA inhibition, porosity, crystallinity, and mass loss. These were mainly attributed to the biochemical reaction of RYRF which could inhibit the recrystallization of amylopectin and HMG-CoA reductase activity. Among the five concentrations of RYRF additives (0.5%, 1.0%, 2.0%, 3.0%, 4.0% w/w), the extruded rice with 3% RYRF addition achieved the best data in terms of porosity, crystallinity, mass loss and HMG-CoA inhibition rate.
通讯作者：
Wenping Ding<&wdkj&>Shilin Liu<&wdkj&>Guozhen Wang
作者机构：
[Xiaoqin Yan; Yanpeng Zhang; Jie Cai; Xianhui Chang] Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;Authors to whom correspondence should be addressed.;These authors contributed equally to this paper.;College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China;[Yan Meng] School of Pharmacy, Hubei University of Chinese Medicine, Wuhan 430065, China
通讯机构：
[Wenping Ding; Guozhen Wang] K;[Shilin Liu] A;Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>Authors to whom correspondence should be addressed.<&wdkj&>Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>Authors to whom correspondence should be addressed.<&wdkj&>These authors contributed equally to this paper.<&wdkj&>Authors to whom correspondence should be addressed.<&wdkj&>College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China
摘要：
To investigate the optimal delivery system of quercetin, in this paper, cellulose nanocrystals (CNCs) extracted from rice bran were used to stabilize the Pickering emulsion and Pickering emulsion gels (PEGs) with quercetin. To compare the emulsion properties, stability, antioxidation activity, encapsulation rate, and bioaccessibility of the quercetin, four emulsions of CNC Pickering emulsion (C), CNC Pickering emulsion with quercetin (CQ), CNC Pickering gel emulsion (CG), and CNC Pickering gel emulsions with quercetin (CQG) were prepared. All four emulsions exhibited elastic gel network structure and good stability. The quercetin significantly reduced the particle size, increased the stability, and improved the antioxidant capacity of CQ and CQG. Compared to C and CG, the ABTS+ radical scavenging capacities of CQ and CQG were respectively enhanced by 46.92% and 3.59%. In addition, CQG had a higher encapsulation rate at 94.57% and higher bioaccessibility (16.17) compared to CQ. This study not only indicated that CNC from rice bran could be exploited as an excellent stabilization particle for Pickering emulsions, but also provided a highly stable and bioaccessible delivery system for water-insoluble functional active factors.
期刊：
Biological Trace Element Research,2024年202(1):332-345 ISSN：0163-4984
通讯作者：
Min Fang
作者机构：
[Liu, Yan; Zeng, Xiaoyu; Gong, Zhiyong; Wu, Yongning; Wang, Qiao; Zhou, Bingjie; Liu, Xin; Fang, Min] Wuhan Polytech Univ, Coll Food Sci & Engn, Hubei Key Lab Proc & Transformat Agr Prod, Key Lab Deep Proc Major Grain & Oil,Chinese Minist, Wuhan 430023, Peoples R China.;[Wu, Yongning] Chinese Acad Med Sci, China Natl Ctr Food Safety Risk Assessment, Food Safety Res Unit 2019RU014, NHC Key Lab Food Safety Risk Assessment, Beijing 100021, Peoples R China.
通讯机构：
[Min Fang] H;Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
关键词：
Crayfish;Heavy metals;Health risk assessment;Monte Carlo simulation
作者机构：
[He, Dongping; Gao, Pan; Sun, Bobo; Yin, Jiaojiao; Yuan, Qiaona; Zhong, Wu; Hu, Chuanrong] Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China;[Chen, Zhe] Wuhan Institute for Food and Cosmetic Control, Wuhan, PR China;[Wang, Xingguo] International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi, PR China
通讯机构：
[Pan Gao] K;Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
摘要：
Enzymatically prepared aromatic oils commonly have high purity and aroma quality. However, amino acid type and content vary greatly according to the type of oil, which impacts overall aroma and quality. In this study, the effects of lysine (Lys), arginine (Arg), proline (Pro), and glutamic (Glu) acid on physicochemical indices, nutrients, hazardous substances, fatty acid composition, and flavor during fragrant rapeseed oil (FRO) enzymatic preparation were investigated using the Maillard reaction (MR). In the lysine-treated group, the unsaturated fatty acids (93.16%), α-tocopherol (183.06mg/kg), γ-tocopherol (404.37mg/kg), and δ-tocopherol (12.69mg/kg) contents were the highest, whereas the acid value (1.27mg/g) and moisture (0.10%) and benzo[a]pyrene (1.45μg/kg) contents were the lowest. Sensory evaluation showed that lysine effectively enhanced FRO flavor by enhancing the nutty/toasted flavor (4.80 scores). Principle component analysis (PCA) showed that the nutty/toasted flavor correlated mainly with 2,6-dimethylpyrazine, 2,5-dimethyl-pyrazine, 2-methyl-pyrazine, and trimethylpyrazine, nutty/toasted flavor strength increased with pyrazine content, which were the highest in the lysine group (24.02μg/g). This study provides a guide for FRO preparation by adding external MR prerequisites.
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.
关键词：
gluten protein;grape skin anthocyanin extract;microstructure and physicochemical properties
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 recovery tests. The tensile properties of gluten protein were at their peak when the GSAE level was 0.3%. The addition of 0.5% GSAE may raise the denaturation temperature of gluten protein by 6.48 °C-9.02 °C at different heating temperatures, considerably improving its thermal stability. Furthermore, GSAE enhanced the intermolecular hydrogen bond of gluten protein and promoted the conversion of free sulfhydryl groups to disulfide bonds. Meanwhile, the GSAE treatment may also lead to protein aggregation, and the average pore size of gluten samples decreased significantly and the structure became denser, indicating that GSAE improved the stability of the gluten spatial network. The positive effects of GSAE on gluten protein properties suggest the potential of GSAE as a quality enhancer for wheat products.
