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Effect of Xanthan Gum on the Freeze-Thaw Stability of Wheat Gluten

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Abstract

The effect of xanthan gum on the freeze-thaw stability of wheat gluten was evaluated during a 60-day storage period at −18 °C with thawing every 5 days for 4 h at 25 °C. The physicochemical and rheological properties of wheat gluten-xanthan gum mixtures with multiple scales were analyzed. In the control samples (wheat gluten without xanthan gum), the molecular weight by size-exclusion chromatography-multiple angle laser light scattering (SEC-MALLs), content of free SH groups measured by UV/VIS spectrophotometry, and the hole sizes in the wheat gluten network structure shown by SEM increased as the freeze-thaw storage time increased, while the surface hydrophobicity index (H0) decreased. For the wheat gluten-xanthan gum mixtures, more disulfide bonds were preserved and numerous small pores in the wheat gluten structure were observed. Meanwhile, the sample with 0.225% xanthan gum (w/w) had the lowest content of free SH groups. The wheat gluten-xanthan gum mixtures had more α-helixes than the control samples with the same freeze-thaw storage time. Rheological analysis showed that the wheat gluten-xanthan gum mixtures had higher elasticity and viscosity than the control samples. Overall, the addition of xanthan gum improved the freeze-thaw stability of the wheat gluten network.

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Acknowledgments

This work is financially supported by National Key R & D Program of China (no. 2016YFD0400203), National Natural Science Foundation of China (no. 31671961), Natural Science Foundation of Guangdong Province (no. 2017A030311021) and Start-up Fund of natural Sciences Foundation of Guangdong Province (no. 2015A030310189).

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Authors and Affiliations

  1. School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, 381 Wushan Road, Tianhe District, Guangzhou, 510640, China

    Wenjuan Jiao, Lin Li, Penghui Fan, Bing Li & Xia Zhang

  2. School of Chemical Engineering and Energy Technology, Dongguan University of Technology, College Road 1, Dongguan, 523808, China

    Lin Li

  3. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China

    Di Zhao

  4. Guangzhou Entry-Exit Inspection & Quarantine Bureau of the People’s Republic of China, Guangzhou, 510623, China

    Hui Rong

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  1. Wenjuan Jiao
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Correspondence to Bing Li or Xia Zhang.

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Jiao, W., Li, L., Fan, P. et al. Effect of Xanthan Gum on the Freeze-Thaw Stability of Wheat Gluten. Food Biophysics 14, 142–153 (2019). https://doi.org/10.1007/s11483-018-09565-9

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