Improvement of physicochemical, structural, and digestive properties of gluten-free starch dough by adding egg white protein and dry heat treatment

초록

This study used a mixed system of egg white protein and starch under dry heat conditions (110 degrees C, 1-3 h) to produce gluten-free dough. Gluten-free dough samples were compared with pure starch samples under the same dry heat conditions (110 degrees C, 1-3 h) to explore their physicochemical and nutritional properties. Dry heat treatment and the addition of egg whites can enhance the hardness of starch dough (wheat starch, 21-34 times; potato starch, 4 times, corn starch, 6.8-6.9 times), and improve the chewability of starch (wheat starch, 3-9 times, potato starch is increased by 5.3 %). The gluten-free dough in the treatment group has higher G' and G", and the modified dough has enhanced rigidity and deformation resistance. Modified dough increases the heat transition temperature of gluten-free dough and increases water retention. The infrared absorption peak of gluten-free dough is significantly different from that of the control group, mainly manifested in the change in hydrogen bond strength. Gluten-free dough can greatly inhibit the digestibility of starch and reduce the content of rapid digestion of starch. Therefore, after modification, the physicochemical and nutritional properties of gluten-free dough are significantly improved, providing the basis for developing more gluten-free products in the future.

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