Hydrocolloid Interaction with Water, Protein, and Starch in Wheat Dough

NATALIA E. LINLAUD; EVELINA FERRER; MARIA CECILIA PUPPO; CRISTINA FERRERO

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

AMER CHEMICAL SOC

Año: 2011 vol. 59 p. 713 - 719

0021-8561

Hydrocolloids (xanthan gum, locust bean gum, guar gum and high methoxyl pectin)  interaction with macrocomponents of dough (water, starch, protein) was evaluated by different techniques. 1H spin-spin NMR relaxation assays were applied to study the mobility of the gluten-hydrocolloid-water matrix and the amount of freezable water was determined by differential scanning calorimetry (DSC). Starch gelatinization parameters (T, enthalpy) were also analyzed by DSC. Influence of additives on protein matrix was studied by FT-Raman assays and analysis of the extracted gliadins and glutenins was performed by electrophoresis (SDS-PAGE). A significantly higher molecular mobility was found in matrixes containing xanthan gum, on the other hand, pectin led to the lowest molecular mobility. Freezable water showed a trend to increase in the presence of hydrocolloids, particularly in conditions of water restriction.  Starch gelatinization final temperature was decreased when hydrocolloids were added in the presence of enough water.  In general, FT-Raman and SDS- PAGE indicated that hydrocolloids addition promoted a more disordered and labile network,  particularly in the case of pectin addition. On the other hand, results obtained for the guar added dough would indicate a good compatibility between this hydrocolloid and the gluten network.