Control of wheat starch rheological properties and gel structure through modulating granule structure change by reconstituted gluten fractions.

Reconstituted gluten fractions (RGF) varying in glutenin/gliadin (glu/gli) ratios was applied to change the property of wheat starch. The addition of RGF, irrespective of glu/gli ratio, significantly decreased the gelatinization enthalpy, viscosity, storage modulus (G'), and gel strength of starch. Starch particle size and leached amylose decreased by 4.5% and 22.2%, respectively, as the ratio of glu/gli changed from 1:0 to 0:1, indicating that the increase in gliadin ratio could inhibit swelling and rupturing of starch granules to a larger extent. Confocal laser scanning micrographs showed that gliadin could surround starch granules more effectively, thereby stabilizing the granule structure better than glutenin. With the increasing of gliadin ratio, the storage modulus (G′) and loss modulus (G″) of the starch paste declined, accompanied by more loose gel structure and weaker gel strength. By varying the ratios of glu/gli in RGF, the change of wheat starch granule structure could be modulated, and therefore the rheological properties and gel structure could be regulated. [Display omitted] • The gelatinization of wheat starch was restrained by reconstituted gluten fractions. • Gliadin could stabilize granule structure more effectively than glutenin. • Increase of gliadin ratio decreased storage modulus (G′) of wheat starch paste. • Compared with glutenin, gliadin made wheat starch gel weaker. [ABSTRACT FROM AUTHOR]