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- W2972255722 abstract "The influences of folding patterns on the protein polymerization in dumpling wrappers were investigated. The dumpling dough sheet after the compounding rollers was folded with various patterns (control with no angle, 15°, 25°, 35° and 45° folding), before going through the sheeting and reduction rolls. Protein secondary structure, free sulfhydryl content, protein electrophoretic profiles, and texture of dumpling wrappers were determined. Results showed that folding could increase the proportion of α-helix conformation, and produce dumpling wrappers with enhanced toughness but reduce wrapper extensibility. The wrapper with 45° folding showed lower -SH content than the control and other folding angles. However, only a few variations in SDS band pattern and intensities were observed at the molecular weight position of around 35 kDa. Briefly, folding process could influence the gluten formation during the preparation of dumpling wrappers; the folding angle at 45° produced stronger gluten network and tougher wrappers." @default.
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- W2972255722 date "2020-02-01" @default.
- W2972255722 modified "2023-09-27" @default.
- W2972255722 title "Protein polymerization in dumpling wrappers influenced by folding patterns" @default.
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- W2972255722 doi "https://doi.org/10.1016/j.foodchem.2019.125500" @default.
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