Effect of Xanthan Gums on the Rheological Properties of Gluten Proteins
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Abstract:
The gluten network structure of wheat flour-based products is weakened during cold storage owing to ice crystal migration and recrystallization, resulting in reduced quality. Xanthan gum is an excellent food additive, and its application in frozen dough has attracted increasing attention. The effects of xanthan gum on the rheological properties, water-holding capacity, solu bility, and the ultramicro network structure of gluten proteins were studied. The results showed that the water-holding capacity significantly increased when xanthan gum was added. When 0.25% (m/m) xanthan solution was mixed with gluten, the water-holding capacity reached 131.8%, which was 9.1% higher than that of the original gluten proteins. The solubility of gluten declined after the initial increase with the increasing amount of added xanthan gum. When the ratio of xanthan/gluten was 0.075%, the solubility of gluten was 4.08 mg/mL, 0.77 mg/mL higher than that of the original gluten. The addition of a certain amount of xanthan gum led to a decreased gluten elasticity and an increased viscosity (decreased storage modulus G', increased loss modulus G'', and loss tangent tan δ). The gluten network structure became more uniform with the addition of xanthan gum; when the xanthan/gluten ratio was 0.375%, the pore size of the gluten/xanthan complex system decreased from 100 μm to approximately 20 μm.
