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Protein Folding: Hydrogen Bonds, Van der Waals Interactions &amp; Disulphide Bridges
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Protein polymerization in dumpling wrappers influenced by folding patterns.

Ting Liu1, Meng Niu2, Gary G Hou3

  • 1U.S. Wheat Associates Beijing Office, China World Office 1, 1 Jianguomenwai Avenue, Beijing 100004, PR China.

Food Chemistry
|September 17, 2019
PubMed
Summary

Investigating dumpling wrapper folding patterns revealed that specific angles enhance protein polymerization, increasing toughness. The 45° folding angle created a stronger gluten network and tougher dumpling wrappers.

Keywords:
Dumpling wrapperFree sulfhydryl contentProtein secondary structureTexture

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Area of Science:

  • Food Science
  • Material Science
  • Biochemistry

Background:

  • Protein polymerization is crucial for dough texture.
  • Folding techniques can alter dough microstructure and properties.
  • Understanding gluten network formation is key to improving food product quality.

Purpose of the Study:

  • To investigate the impact of different folding patterns on protein polymerization in dumpling wrappers.
  • To determine how folding angles influence the structural and textural properties of dumpling wrappers.
  • To correlate folding-induced structural changes with gluten network development.

Main Methods:

  • Dumpling dough sheets were subjected to various folding angles (0°, 15°, 25°, 35°, 45°).
  • Analysis included protein secondary structure (α-helix content), free sulfhydryl (-SH) content, SDS-PAGE electrophoresis, and texture analysis.
  • Changes in protein conformation and gluten network were assessed.

Main Results:

  • Folding increased the proportion of α-helix conformation in dumpling wrappers.
  • Toughness of dumpling wrappers was enhanced, while extensibility decreased with folding.
  • The 45° folding angle resulted in lower -SH content but a stronger gluten network and tougher wrappers.
  • Minor variations in SDS band patterns around 35 kDa were observed.

Conclusions:

  • The folding process significantly influences gluten formation and protein structure in dumpling wrappers.
  • A 45° folding angle promotes a stronger gluten network, leading to enhanced wrapper toughness.
  • Folding is an effective method for tailoring the texture and quality of dumpling wrappers.