Effects of κ-Carrageenan on the Rheological Characteristics and Structure of Gluten during the Frozen-thaw Storage
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Abstract:
In this paper, the effects of κ-carrageenan on the rheological properties, secondary structure and microscopic property of gluten during the frozen-thaw storage were studied by Rheometer, Fourier Transform Infrared Spectroscopy (FTIR) and Confocal Laser Scanning Microscope (CLSM). The results showed that the changes of the storage modulus (G'), loss modulus (G") and the secondary structure of the gluten were divided into three stages during the frozen-thaw storage. The first stage was form 0 d to 30 d, where the G' and G" of the gluten decreased dramatically, and the content of β-sheet (1629 cm-1) increased significantly with decreasing the content of α-helix (1656 cm-1) simultaneously. The second stage was form 30 d to 90 d, where the changes of rheometer parameters and secondary structure were not significant. During the third stage from 90 d to 120 d, the G' and G" of the gluten dropt again, while the content of β-sheet (1613 cm-1) increased significantly with the decrease of α-helixcontent simultaneously (1656 cm-1). CLSM photographs showed that the distribution of carrageenan mainly concentrated on the edge of gluten network on the frozen-thaw 0 d, and then the carrageenan fully mixed with wheat gluten during the storage, which led to enhance gel properties of gluten. However, the gluten network structure was further damaged and a large number of irregular hole emerged up to 90 d.
