Effect of Exogenous Amino Acid Addition on the Batter System of Spring Roll Wrappers
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Abstract:
Amino acids, as good nutritional and flavor enhancers, have been rarely explored in the batter system of spring roll wrappers. Eight amino acids from four categories (basic amino acids: Arg, Lys; acidic amino acids: Glu, Asp; neutral amino acids: Thr, Gly; non-polar amino acids: Trp, Met) were added into the batter system of spring roll wrappers, and the effects of their addition on the rheological and thermodynamic characteristics, microstructure, and secondary structure of the gluten protein were investigated. The results showed that the addition of basic and acidic amino acids increased the viscosity of the batter, reduced the water-separating proportion of the batter, and decreased the content of free water in the batter system. In addition, the batter strength of the gluten network structure increased, demonstrating a tighter connection. The Arg in the basic amino acids reduced the energy enthalpy required for starch pasting in flour slurry (1.68 to 1.24 J/g). Moreover, with the addition of acidic amino acids, the energy required for the gelatinization of flour starch in batter increased, and the content of the β-folded structure decreased, along with an increase in the content of the α-helix and random coiling structures in the secondary structure of gluten. The addition of neutral and non-polar amino acids decreased the viscosity of the batter, increased the water-separating proportion of the batter, had little influence on the thermodynamic characteristics of the batter system, and increased the content of the β-fold and β-corner structure in the secondary structure of the gluten protein. This study provides basic knowledge on the application of amino acids in wheat flour products.
