ArticleFoods (Basel, Switzerland)2026
The Impact of Purified Granules Sourced from Potato, Maize and Wheat on Disulfide Bond Formation in Urea-Solubilized Glutenin.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The addition of potato and maize powders to wheat-based dough systems has been identified as a common practice for enhancing the dietary fiber content of cereal products. However, their product quality remains problematic due to inadequate comprehension of the manner in which starch granules regulate disulfide bond formation within wheat gluten proteins. In order to address this evident gap in the existing literature, this study investigated the effects of different starch granules-including potato, maize, and wheat-on disulfide bond formation of urea-solubilized glutenin (USG). The experimental results indicate that the optimal conditions for enhancing disulfide bonding in potato, maize, and wheat granules (from 0.2162 to 0.5319, 0.3502 and 0.9488 μmol/g, respectively) were as follows: a USG: granule ratio of 3:1 (
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