Effect of Ultrasound on the Gelation Characteristics and Structure of Gluten-Lecithin Composite Gels
To improve the gel properties of gluten flour and broaden its application in the food industry, this study investigated the effects of different ultrasonic powers (0, 15, 45, 75, 105, 135 W, 30 min) and times (0, 10, 30, 50 min, 75 W) on the gelation properties and structure of gluten-lecithin compo...
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The editorial department of Science and Technology of Food Industry
2025-09-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090135 |
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| author | Wenjing ZHANG Binyu LUAN Ang MENG Xiuqing ZHU |
| author_facet | Wenjing ZHANG Binyu LUAN Ang MENG Xiuqing ZHU |
| author_sort | Wenjing ZHANG |
| collection | DOAJ |
| description | To improve the gel properties of gluten flour and broaden its application in the food industry, this study investigated the effects of different ultrasonic powers (0, 15, 45, 75, 105, 135 W, 30 min) and times (0, 10, 30, 50 min, 75 W) on the gelation properties and structure of gluten-lecithin composite gels. As shown in the results, moderate ultrasonication (ultrasonic power 75 W, ultrasonic time 30 min) significantly impoved the hardness, elasticity, chewability, cohesion, water-holding and oil-holding properties of the composite gels (P<0.05), the pore size of the gel network structure became smaller, uniform and dense. The particle size reduced, absolute Zeta-potential and solubility increased of the complexes. Fourier infrared spectroscopy analysis showed that ultrasound increased the relative content of β-structures, decreased the relative content of irregular curls and the fluorescence intensity increased, which was favorable for the improvement of the functional properties of the gels. Excessive ultrasonication (ultrasound power 105, 135 W for 30 min or ultrasound power 75 W for 50 min) induced the formation of aggregates with increased particle size and reduced solubility, resulting in a loose structure of the resulting gel, which reduced the gel properties of the composite gels. The results of this study may provide a reference for the application of ultrasonic treatment in improving the gel properties of gluten. |
| format | Article |
| id | doaj-art-ba26e6d2b9fa4c36b26ec1a5e8aaba71 |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-09-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
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| series | Shipin gongye ke-ji |
| spelling | doaj-art-ba26e6d2b9fa4c36b26ec1a5e8aaba712025-08-26T01:30:45ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-09-01461716217210.13386/j.issn1002-0306.20240901352024090135-17Effect of Ultrasound on the Gelation Characteristics and Structure of Gluten-Lecithin Composite GelsWenjing ZHANG0Binyu LUAN1Ang MENG2Xiuqing ZHU3College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Green Food Processing and Storage Provincial Engineering Laboratory, Harbin 150028, ChinaCollege of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Green Food Processing and Storage Provincial Engineering Laboratory, Harbin 150028, ChinaInstitute of Food Science and Technology CAAS, Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, ChinaCollege of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Green Food Processing and Storage Provincial Engineering Laboratory, Harbin 150028, ChinaTo improve the gel properties of gluten flour and broaden its application in the food industry, this study investigated the effects of different ultrasonic powers (0, 15, 45, 75, 105, 135 W, 30 min) and times (0, 10, 30, 50 min, 75 W) on the gelation properties and structure of gluten-lecithin composite gels. As shown in the results, moderate ultrasonication (ultrasonic power 75 W, ultrasonic time 30 min) significantly impoved the hardness, elasticity, chewability, cohesion, water-holding and oil-holding properties of the composite gels (P<0.05), the pore size of the gel network structure became smaller, uniform and dense. The particle size reduced, absolute Zeta-potential and solubility increased of the complexes. Fourier infrared spectroscopy analysis showed that ultrasound increased the relative content of β-structures, decreased the relative content of irregular curls and the fluorescence intensity increased, which was favorable for the improvement of the functional properties of the gels. Excessive ultrasonication (ultrasound power 105, 135 W for 30 min or ultrasound power 75 W for 50 min) induced the formation of aggregates with increased particle size and reduced solubility, resulting in a loose structure of the resulting gel, which reduced the gel properties of the composite gels. The results of this study may provide a reference for the application of ultrasonic treatment in improving the gel properties of gluten.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090135wheat glutenultrasoundlecithingel propertiesstructure |
| spellingShingle | Wenjing ZHANG Binyu LUAN Ang MENG Xiuqing ZHU Effect of Ultrasound on the Gelation Characteristics and Structure of Gluten-Lecithin Composite Gels Shipin gongye ke-ji wheat gluten ultrasound lecithin gel properties structure |
| title | Effect of Ultrasound on the Gelation Characteristics and Structure of Gluten-Lecithin Composite Gels |
| title_full | Effect of Ultrasound on the Gelation Characteristics and Structure of Gluten-Lecithin Composite Gels |
| title_fullStr | Effect of Ultrasound on the Gelation Characteristics and Structure of Gluten-Lecithin Composite Gels |
| title_full_unstemmed | Effect of Ultrasound on the Gelation Characteristics and Structure of Gluten-Lecithin Composite Gels |
| title_short | Effect of Ultrasound on the Gelation Characteristics and Structure of Gluten-Lecithin Composite Gels |
| title_sort | effect of ultrasound on the gelation characteristics and structure of gluten lecithin composite gels |
| topic | wheat gluten ultrasound lecithin gel properties structure |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090135 |
| work_keys_str_mv | AT wenjingzhang effectofultrasoundonthegelationcharacteristicsandstructureofglutenlecithincompositegels AT binyuluan effectofultrasoundonthegelationcharacteristicsandstructureofglutenlecithincompositegels AT angmeng effectofultrasoundonthegelationcharacteristicsandstructureofglutenlecithincompositegels AT xiuqingzhu effectofultrasoundonthegelationcharacteristicsandstructureofglutenlecithincompositegels |