title: Effects of Hofmeister salt series on gluten network formation: Part II. Anion series.
abstract: Different anion salts from the Hofmeister series were used to investigate their effects on gluten network formation. The effects of these anion salts on the mixing properties of the dough and the rheological and chemical properties of gluten samples extracted from the dough with these respective salts were compared. The aim of this work was to determine how different anion salts influence the formation of the gluten structure during dough mixing. It was found that the Hofmeister anion salts affected the gluten network formation by interacting directly with specific amino acid residues that resulted in changes in gluten protein composition, specifically the percentage of the unextractable polymeric protein fractions (%UPP). These changes consequently led to remarkable differences in the mixing profiles and microstructural features of the dough, small deformation rheological properties of the gluten and a strain hardening behaviour of both dough and gluten samples.
authors.affiliation: CSIRO Food and Nutrition, 671 Sneydes Road, Werribee, VIC 3030, Australia; School of Applied Sciences, RMIT University, VIC 3001, Australia; Faculty of Agriculture, Pattimura University, Ambon 97233, Indonesia.
authors.forename: H C D
authors.initials: HC
authors.lastname: Tuhumury
authors.affiliation: School of Applied Sciences, RMIT University, VIC 3001, Australia.
authors.forename: D M
authors.initials: DM
authors.lastname: Small
authors.affiliation: CSIRO Food and Nutrition, 671 Sneydes Road, Werribee, VIC 3030, Australia; ARC Industrial Transformation Training Centre for Functional Foods, Charles Sturt University, Wagga Wagga, NSW, Australia; AgResearch Ltd., Grasslands Research Centre, Tennent Drive, Palmerston North 4442, New Zealand. Electronic address: li.day@agresearch.co.nz.
authors.forename: L
authors.initials: L
authors.lastname: Day
mesh_terms: D000838:Anions / Q000737:chemistry*; D001939:Bread / Q000032:analysis*; D005433:Flour / Q000032:analysis*; D005983:Glutens / Q000737:chemistry* / Q000187:drug effects; D012212:Rheology; D017673:Sodium Chloride, Dietary / Q000494:pharmacology*; D014908:Triticum / Q000737:chemistry* / Q000187:drug effects
chemical_list: D000838:Anions; D017673:Sodium Chloride, Dietary; D005983:Glutens
keywords: Dough; Gluten; Hofmeister anion series; Microstructure; Uniaxial tensile extension rheology