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<p>To thoroughly explore the impact of gluten protein components on the quality characteristics of both wheat flour and fresh wet noodles (FWNs), gluten, gliadin, and glutenin were extracted from medium gluten wheat. These components were added to wheat flour respectively to assess the physicochemical and pasting properties, as well as the protein secondary structures of flour and the quality properties of FWNs. The results revealed that the addition of gliadin shortened the formation and stability times of gluten, increased the content of <i>β</i>-turn, weakly bound water, and free sulfhydryl groups. This led to a decrease in the continuity of the gluten network and an increase in the adhesion and cohesion of FWNs. However, the addition of glutenin and gluten lengthened the formation and stability times, as well as the sum of orderly structures (<i>α</i>-helix and <i>β</i>-turn). Besides, there was a significant increase in strongly bound water, a decrease in free sulfhydryl groups, resulting in a more continuous gluten network, reduced porosity, and a remarkable improvement in the hardness and firmness of FWNs. This study clarified the influence of gluten protein components on the quality characteristics of wheat flour and FWNs, indicating that gluten protein had the potential to enhance the quality of flour products.</p>

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Effects of gluten protein components on the quality properties of wheat flour and fresh wet noodles

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年1月16日

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  • Xuejie Li,
  • Yaqing Wen,
  • Linlin Li,
  • Yang Zhao,
  • Yanxia An,
  • Yangyang Wu,
  • Huating Jia,
  • Tianshuai Song,
  • Xiujuan Ren,
  • Weifeng Zhang,
  • Jian Zhang

摘要

To thoroughly explore the impact of gluten protein components on the quality characteristics of both wheat flour and fresh wet noodles (FWNs), gluten, gliadin, and glutenin were extracted from medium gluten wheat. These components were added to wheat flour respectively to assess the physicochemical and pasting properties, as well as the protein secondary structures of flour and the quality properties of FWNs. The results revealed that the addition of gliadin shortened the formation and stability times of gluten, increased the content of β-turn, weakly bound water, and free sulfhydryl groups. This led to a decrease in the continuity of the gluten network and an increase in the adhesion and cohesion of FWNs. However, the addition of glutenin and gluten lengthened the formation and stability times, as well as the sum of orderly structures (α-helix and β-turn). Besides, there was a significant increase in strongly bound water, a decrease in free sulfhydryl groups, resulting in a more continuous gluten network, reduced porosity, and a remarkable improvement in the hardness and firmness of FWNs. This study clarified the influence of gluten protein components on the quality characteristics of wheat flour and FWNs, indicating that gluten protein had the potential to enhance the quality of flour products.