Influences of alkali on the quality and protein polymerization of buckwheat Chinese steamed bread.

Affiliation

State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China. Electronic address: [Email]

Abstract

The effects of alkali (NaHCO3 or Na2CO3) on the quality and protein polymerization of buckwheat Chinese steamed bread (CSB) were investigated. The alkali addition increased the specific volume of CSB, for NaHCO3 from 1.84 ml/g (control) to 2.66 ml/g. Image analysis showed that alkali increased the pore area fractions. The addition of Na2CO3 exhibited a greater pore count and lower pore average size. The texture properties were improved with the increase of crumb hardness and resilience. The extractability of protein in sodium dodecyl sulfate containing medium (SDSEP) decreased. Furthermore, SDS-PAGE showed an obvious decrease in the intensity of protein bands with lower molecular weight, while intensity of higher molecular protein bands increased. This demonstrated that alkali addition promoted protein aggregation in buckwheat CSB. In addition, the content of degydroalanine and lanthionine increased and free SH decreased, which indicated alkali addition prompted protein to form dehydroalanine-derived and disulfide cross-linkings.

Keywords

Alkali,Buckwheat Chinese steamed bread,Protein polymerization,Quality,