Shrimp shell protein as a functional wheat flour substitute: modulating gluten networks and dough quality

This study elucidates the structural and functional roles of shrimp shell protein (0-20%) in wheat dough systems using rheological, chemical, and microscopic analyses. The results shown that increasing shrimp shell protein substitution enhances crosslinking within gluten proteins, as evidenced by elevated disulfide bond content (up to 6 μmol/g), increased functional group exposure, and improved secondary structure order. However, these crosslinks are short-range and discontinuous, leading to increased porosity and disruption of gluten network integrity. At the dough level, a non-linear response is observed. Low shrimp shell protein substitution (0-10%) reduces viscosity and shear resistance, whereas 15% substitution maximizes these properties through enhanced intermolecular interactions, indicating partial structural compensation. Microstructural analyses confirm the formation of denser, porous networks characterized by short-chain crosslinking. Overall, shrimp shell protein exerts a dual role in wheat dough systems by simultaneously enhancing molecular interactions and disrupting network continuity, with 15% representing a critical balance point.