Effect of carboxymethyl cellulose and/or wheat gluten on the pasting, rheological and quality properties of wheat starch-based batter for deep-fried products
This study aimed to investigate the effects of the individual and synergistic addition of wheat gluten (WG) and carboxymethyl cellulose (CMC) on the wheat starch (WS)-based batter characteristics to determine the molecular basis of texture formation in the actual batter system. Results showed that a...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-02-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525001099 |
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| _version_ | 1825199430264946688 |
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| author | Ying Xu Ruishu Zhang Kangyu Wang Prince Chisoro Feng Huang Jing Wang Chunhui Zhang |
| author_facet | Ying Xu Ruishu Zhang Kangyu Wang Prince Chisoro Feng Huang Jing Wang Chunhui Zhang |
| author_sort | Ying Xu |
| collection | DOAJ |
| description | This study aimed to investigate the effects of the individual and synergistic addition of wheat gluten (WG) and carboxymethyl cellulose (CMC) on the wheat starch (WS)-based batter characteristics to determine the molecular basis of texture formation in the actual batter system. Results showed that adding WG and/or CMC significantly increased the viscosity of WS during pasting. The rheological behavior showed that the WG-treated and CMC-treated group had the highest and lowest viscoelasticity. The addition of WG-CMC helped the WS-based batter obtain moderate viscoelasticity. These outcomes could be attributed to the enhancement of hydrogen bonding. The microstructure suggested that the addition of WG-CMC increased the density and integrity of the gel network. Overall, CMC competed for the binding sites of WG on WS, reducing the increase in viscoelasticity caused by the interaction between WG and WS. This might alleviate the unwanted springiness of fried products. |
| format | Article |
| id | doaj-art-8343ac18853a4ce8a5d96601350b0874 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-8343ac18853a4ce8a5d96601350b08742025-02-08T05:01:07ZengElsevierFood Chemistry: X2590-15752025-02-0126102262Effect of carboxymethyl cellulose and/or wheat gluten on the pasting, rheological and quality properties of wheat starch-based batter for deep-fried productsYing Xu0Ruishu Zhang1Kangyu Wang2Prince Chisoro3Feng Huang4Jing Wang5Chunhui Zhang6Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Institute of Western Agriculture, The Chinese Academy of Agricultural sciences, Changji 831100, China; Corresponding author at: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.Xinjiang Uygur Autonomous Region Academy of Animal Sciences, Urumqi 830052, China; Corresponding author.Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Institute of Western Agriculture, The Chinese Academy of Agricultural sciences, Changji 831100, ChinaThis study aimed to investigate the effects of the individual and synergistic addition of wheat gluten (WG) and carboxymethyl cellulose (CMC) on the wheat starch (WS)-based batter characteristics to determine the molecular basis of texture formation in the actual batter system. Results showed that adding WG and/or CMC significantly increased the viscosity of WS during pasting. The rheological behavior showed that the WG-treated and CMC-treated group had the highest and lowest viscoelasticity. The addition of WG-CMC helped the WS-based batter obtain moderate viscoelasticity. These outcomes could be attributed to the enhancement of hydrogen bonding. The microstructure suggested that the addition of WG-CMC increased the density and integrity of the gel network. Overall, CMC competed for the binding sites of WG on WS, reducing the increase in viscoelasticity caused by the interaction between WG and WS. This might alleviate the unwanted springiness of fried products.http://www.sciencedirect.com/science/article/pii/S2590157525001099Wheat starchCarboxymethyl celluloseDeep-fried battered productsViscoelasticityIntermolecular interactions |
| spellingShingle | Ying Xu Ruishu Zhang Kangyu Wang Prince Chisoro Feng Huang Jing Wang Chunhui Zhang Effect of carboxymethyl cellulose and/or wheat gluten on the pasting, rheological and quality properties of wheat starch-based batter for deep-fried products Food Chemistry: X Wheat starch Carboxymethyl cellulose Deep-fried battered products Viscoelasticity Intermolecular interactions |
| title | Effect of carboxymethyl cellulose and/or wheat gluten on the pasting, rheological and quality properties of wheat starch-based batter for deep-fried products |
| title_full | Effect of carboxymethyl cellulose and/or wheat gluten on the pasting, rheological and quality properties of wheat starch-based batter for deep-fried products |
| title_fullStr | Effect of carboxymethyl cellulose and/or wheat gluten on the pasting, rheological and quality properties of wheat starch-based batter for deep-fried products |
| title_full_unstemmed | Effect of carboxymethyl cellulose and/or wheat gluten on the pasting, rheological and quality properties of wheat starch-based batter for deep-fried products |
| title_short | Effect of carboxymethyl cellulose and/or wheat gluten on the pasting, rheological and quality properties of wheat starch-based batter for deep-fried products |
| title_sort | effect of carboxymethyl cellulose and or wheat gluten on the pasting rheological and quality properties of wheat starch based batter for deep fried products |
| topic | Wheat starch Carboxymethyl cellulose Deep-fried battered products Viscoelasticity Intermolecular interactions |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525001099 |
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