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Related Experiment Video

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Functionality of ovalbumin during Chinese steamed bread-making processing.

Shangyuan Sang1, Huang Zhang2, Lei Xu3

  • 1The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.

Food Chemistry
|March 6, 2018
PubMed
Summary
This summary is machine-generated.

Ovalbumin from hen egg white surprisingly doesn't covalently bond with gluten proteins. However, it improves dough development and the specific volume of Chinese steamed bread.

Keywords:
Bromophenol blue (PubChem CID: 8272)Chinese steamed breadDichlormethane (PubChem CID: 6344)Dithiothreitol (PubChem CID: 446094)Dynamic rheologyEthanol (PubChem CID: 702)GluteninsGlycerol (PubChem CID: 753)Molecular simulationOvalbuminSodium dodecyl sulfate (PubChem CID: 3423265)Tris (PubChem CID: 6503)

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Area of Science:

  • Food Science
  • Protein Chemistry
  • Materials Science

Background:

  • Hen egg proteins, particularly ovalbumin, are common ingredients in cereal-based foods like bread and cakes.
  • Understanding the interaction between ovalbumin and gluten is crucial for optimizing food product performance.

Purpose of the Study:

  • To investigate the interaction between ovalbumin and gluten proteins.
  • To determine the effect of this interaction on dough properties and Chinese steamed bread quality.

Main Methods:

  • Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) to analyze protein incorporation.
  • Size-exclusion high-performance liquid chromatography (SE-HPLC) to assess glutenin macropolymer content.
  • Dynamic rheology experiments to evaluate dough viscoelastic properties.
  • Molecular dynamic simulation to infer protein behavior during fermentation and steaming.

Main Results:

  • Ovalbumin did not form covalent bonds with glutenins, contrary to expectations.
  • A slight increase in glutenin macropolymer content was observed.
  • Ovalbumin addition decreased the storage (G') and loss (G″) moduli of the dough.
  • Ovalbumin improved maximum dough height (Hm) and the specific volume of Chinese steamed bread.

Conclusions:

  • Ovalbumin is not hydrolyzed by endopeptidases during dough fermentation.
  • Ovalbumin crosslinks with gluten proteins during the steaming process.
  • Ovalbumin positively impacts dough development and the final quality of Chinese steamed bread, specifically its volume.