Study of the effect of deamidation on the properties of degraded wheat gluten

被引：0
作者：
Liao, Lan [1 ]
Han, Xue-Yue [1 ]
Li, Zhang-Fa [1 ]
Zhao, Mou-Ming [2 ]
机构：
[1] College of Bioscience and Biotechnology, Fuzhou University, Fuzhou
[2] College of Light Industry and Food Sciences, South China University of Technology, Guangzhou
来源：
Modern Food Science and Technology | 2015年 / 31卷 / 01期
关键词：
Conformational changes; Deamidation; Edible carboxylic acids; Protein degradation; Wheat gluten;
D O I：
10.13982/j.mfst.1673-9078.2015.1.005
中图分类号：
学科分类号：
摘要：
The aim of this study was to investigate the characteristics of the degradation of wheat gluten by deamidation using carboxylic acids (succinic acid). The changes in succinic acid deamidated wheat gluten (SDWG), during hydrothermal treatment, were characterized using physicochemical indexes such as the deamidation degree (DD), nitrogen soluble index (NSI), degree of hydrolysis (DH), thermal characteristics, molecular weight distribution (MWD), and secondary conformation of proteins. The results indicated that, during modification, the degradation of wheat gluten molecules occurred in a stepwise manner. During the first 10 mins, the DD (from 24.65% to 64.79%), NSI (from 11.55% to 91.31%), glass transition temperature (from 50.70 to 61.80℃), and enthalpy [from 1.73 to 2.35 J/(g·K)] all significantly increased, while the increase of DH was less than 1%. Additionally, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and size exclusion-high-performance liquid chromatography (SE-HPLC) showed that SDWG had a tendency to degrade; infrared spectra indicated that the flexibility of SDWG generally decreased. In particular, significant changes in MWD and secondary conformation were observed at 6 min after the reaction started. These results indicate that succinic acid has a high specificity for the deamidation of wheat gluten upon hydrothermal treatment and that the degradation of wheat gluten is a stepwise process with different stages. ©, 2015, South China University of Technology. All right reserved.
引用
收藏
页码：21 / 25and42
页数：2521
相关论文
共 14 条
  • [1] Shih F.F., Deamidation studies on selected food proteins, Journal of the American Oil Chemists Society, 67, 10, pp. 675-677, (1990)
  • [2] Foegeding E.A., Davis J.P., Food protein functionality: A comprehensive approach, Food Hydrocolloids, 25, 8, pp. 1853-1864, (2011)
  • [3] Riha W.E., Izzo H.V., Zhang J., Et al., Nonenzymatic deamidation of food proteins, Critical Reviews in Food Science and Nutrition, 36, 3, pp. 225-255, (1996)
  • [4] Chan W.M., Ma C.Y., Acid modification of proteins from soymilk residue (okara), Food Research International, 32, 2, pp. 119-127, (1999)
  • [5] Schlichtherle-Cerny H., Amado R., Analysis of taste-Active compounds in an enzymatic hydrolysate of deamidated wheat gluten, Journal of Agricultural and Food Chemistry, 50, 6, pp. 1515-1522, (2002)
  • [6] Day L., Augustin M.A., Batey I.L., Et al., Wheat-gluten uses and industry needs, Trends in Food Science and Technology, 17, 2, pp. 82-90, (2006)
  • [7] Shewry P.R., Tatham A.S., Halford N.G., Et al., Nutritional control of storage protein synthesis in developing grain of wheat and barley, Plant Growth Regulation, 34, 1, pp. 105-111, (2001)
  • [8] GB 8607-88, High gluten wheat flour testing standards, (2013)
  • [9] Liao L., Liu T.X., Zhao M.M., Et al., Functional, nutritional and conformational changes from deamidation of wheat gluten with succinic acid and citric acid, Food Chemistry, 123, 1, pp. 123-130, (2010)
  • [10] Liao L., Zhao M.M., Ren J., Et al., Effect of acetic acid deamidation-induced modification on functional and nutritional properties and conformation of wheat gluten, Journal of the Science of Food and Agriculture, 90, 3, pp. 409-417, (2010)
12