Effect of Auricularia auricula polysaccharide on characteristic structure, rheological properties, and tensile texture in whole wheat dough

Journal of Food Processing and PreservationVolume 46, Issue 11 e17068 ORIGINAL ARTICLE Effect of Auricularia auricula polysaccharide on characteristic structure, rheological properties, and tensile texture in whole wheat dough Yifei Du, Yifei Du College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance, Nanjing, ChinaSearch for more papers by this authorWen Li, Wen Li College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance, Nanjing, ChinaSearch for more papers by this authorAlfred Mugambi Mariga, Alfred Mugambi Mariga Faculty of Agriculture and Food Science, Meru University of Science and Technology, Meru, KenyaSearch for more papers by this authorYong Fang, Yong Fang College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance, Nanjing, ChinaSearch for more papers by this authorXinyang Sun, Xinyang Sun College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance, Nanjing, ChinaSearch for more papers by this authorQiuhui Hu, Qiuhui Hu College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance, Nanjing, ChinaSearch for more papers by this authorFei Pei, Corresponding Author Fei Pei [email protected] College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance, Nanjing, China Correspondence Fei Pei, College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance, Nanjing 210023, China. Email: [email protected]Search for more papers by this author Yifei Du, Yifei Du College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance, Nanjing, ChinaSearch for more papers by this authorWen Li, Wen Li College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance, Nanjing, ChinaSearch for more papers by this authorAlfred Mugambi Mariga, Alfred Mugambi Mariga Faculty of Agriculture and Food Science, Meru University of Science and Technology, Meru, KenyaSearch for more papers by this authorYong Fang, Yong Fang College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance, Nanjing, ChinaSearch for more papers by this authorXinyang Sun, Xinyang Sun College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance, Nanjing, ChinaSearch for more papers by this authorQiuhui Hu, Qiuhui Hu College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance, Nanjing, ChinaSearch for more papers by this authorFei Pei, Corresponding Author Fei Pei [email protected] College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance, Nanjing, China Correspondence Fei Pei, College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance, Nanjing 210023, China. Email: [email protected]Search for more papers by this author First published: 25 August 2022 https://doi.org/10.1111/jfpp.17068Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract In this study, the effects of Auricularia auricula polysaccharide (Aap) on the quality of whole wheat dough (WWD) were investigated. The results showed that compared to the control, the content of ordered structure (β-sheet) of gluten protein improved by 6.81% and the content of free sulfhydryl decreased by 63.73% respectively in WWD with 1% Aap. Furthermore, the content of immobilized water increased up to 94.89% and the moisture distributed in the center of the dough had higher fluidity in WWD with 1% Aap. Moreover, the rheological properties of WWD including storage modulus and loss modulus were significantly increased with the addition of Aap compared to the control. In addition, the tensile resistance and the stretching distance of the WWD with 1% Aap improved by 68.01% and 12.65% respectively. Therefore, 1% Aap significantly improved the quality of WWD by affecting moisture, starch, and protein fractions in the dough. Novelty impact statement In this paper, it was found that Aap could significantly improve the quality of WWD, solving the problems of poor viscoelasticity and low quality of WWD. The application of Aap on WWD provided a theoretical basis and research ideas for the development of high-quality whole wheat food. CONFLICT OF INTEREST The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. Open Research DATA AVAILABILITY STATEMENT Research data are not shared. Supporting Information Filename Description jfpp17068-sup-0001-TableS1.docxWord 2007 document , 16 KB Table S1 Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article. Volume46, Issue11November 2022e17068 RelatedInformation