Effects of Anthocyanins from Purple Sweet Potato on Structural Properties of Wheat Gluten Proteins and Quality of Dumpling Wrappers

In this study, dumpling wrappers were made from wheat flour with different amounts of purple sweet potato anthocyanins (PSPA) added. The structural characteristics of wheat gluten proteins and the quality of dumpling wrappers were investigated using Fourier transform infrared spectroscopy, laser confocal Raman spectroscopy, a rheometer, and a texture analyzer. The results showed that the antioxidant activity of dumpling wrappers was improved by adding different amounts of PSPA. The interaction between PSPA added at levels of 0.1%–0.4% and wheat gluten proteins gradually increased the α-helix content and enhanced the orderliness and stability of the gluten network, thereby improving the hardness, chewability and tensile resistance and reducing the cooking loss of dumpling wrappers. However, when the addition amount increased to 0.8%, the reducibility and antioxidant properties of polyphenols played a major role in the destruction of disulfide bonds, thereby weakening the gluten network, reducing the hardness, thus increasing the cooking loss of dumpling wrappers.