RESUMEN
The influences of wheat globulin on dough and noodle quality under alkali or salt conditionwere investigated, and the protein interactions were revealed. Results indicated that dough viscoelasticity, noodle hardness, springiness and extensibility of samples with globulin added were remarkably increased under alkali condition. However, the corresponding enhancement was less significant under salt condition. In dough system, added globulin decreased the protein surface hydrophobicity by 38.71%, implying the enhancement of hydrophobic interactions. Under salt and alkali conditions, added globulin further increased the ß-sheets structure by 1.68% and 3.17%, respectively, indicating the enhancement of hydrogen bonds interaction. In addition, disulfide bonds interactions between globulin and gluten have also been demonstrated induced by alkali. The results were accountable for protein network polymerization observed in micro-structures. This paper provides new insights into the structural properties of wheat globulin, and demonstrates the excellent potential to improve noodle processing quality under alkali condition significantly.
Asunto(s)
Globulinas , Glútenes , Álcalis , Harina , Glútenes/química , Reología , Triticum/químicaRESUMEN
Impact of globulin addition on the functional and protein structural properties of dough and cooked noodles were investigated. The underlying mechanism was explored through analyzing the interaction between globulin and gluten by using SDS-PAGE, size exclusion chromatography, free sulfhydryl/disulfide bond analysis, laser scanning confocal microscopy and Fourier transform infrared spectroscopy. Results showed that the stiffness/hardness and maximum resistance of dough and cooked noodles were both increased when globulin addition was 1.5% or higher. Besides, extensibility of cooked noodles was also improved when the addition up to 3.0%. The addition of globulin facilitated weakening the S-S bonds in the gluten network and cross-linked with SDS-soluble gluten mainly through non-covalent interactions, especially hydrophobic interactions. Meanwhile, a more rigid protein network structure was observed. Additionally, following cooking, globulin addition accelerated the aggregation of protein molecules. When the addition reached 3%, the protein conformation was transformed from ß-sheets and random coils to ß-turns.
Asunto(s)
Harina , Globulinas/química , Triticum/química , Cromatografía en Gel , Culinaria , Disulfuros/química , Electroforesis en Gel de Poliacrilamida , Harina/análisis , Calidad de los Alimentos , Glútenes/química , Dureza , Interacciones Hidrofóbicas e Hidrofílicas , Microscopía Confocal , Proteínas de Vegetales Comestibles/química , Reología , Espectroscopía Infrarroja por Transformada de FourierRESUMEN
OBJECTIVES: To evaluate the relationship between the operative methods and the therapeutic results of the patients with hypospadias. METHODS: Nine operative types and different tissue materials taken in hypospadias operations in the past 12 years were retrospectively analyzed. RESULTS: The operative types and tissue materials had significantly effects on the therapeutic results besides the clinical experience of the operators. The cure rates of Tunneltron Urethroplasty, Preputial island flap urethroplasty and Bladder mucosa graft urethroplasty were 86.4%, 83.3% and 83.0% respectively. CONCLUSIONS: All the nine types and different tissue materials of Hypospadias operations have its own advantages and disadvantages. They are worth further study and improvement.