共 45 条
Aggregative and structural properties of wheat gluten during post-harvest maturation
被引:13
作者:

Zhang, Xia
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Henan Univ Technol, Coll Biol Engn, Lianhua Rd 100, Zhengzhou 450001, Peoples R China Henan Univ Technol, Coll Biol Engn, Lianhua Rd 100, Zhengzhou 450001, Peoples R China

Mu, Mengyu
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Henan Univ Technol, Coll Biol Engn, Lianhua Rd 100, Zhengzhou 450001, Peoples R China Henan Univ Technol, Coll Biol Engn, Lianhua Rd 100, Zhengzhou 450001, Peoples R China

Tian, Yu
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Henan Univ Technol, Coll Biol Engn, Lianhua Rd 100, Zhengzhou 450001, Peoples R China Henan Univ Technol, Coll Biol Engn, Lianhua Rd 100, Zhengzhou 450001, Peoples R China

Fu, Jiaojiao
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Henan Univ Technol, Coll Biol Engn, Lianhua Rd 100, Zhengzhou 450001, Peoples R China Henan Univ Technol, Coll Biol Engn, Lianhua Rd 100, Zhengzhou 450001, Peoples R China

Jia, Feng
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Henan Univ Technol, Coll Biol Engn, Lianhua Rd 100, Zhengzhou 450001, Peoples R China Henan Univ Technol, Coll Biol Engn, Lianhua Rd 100, Zhengzhou 450001, Peoples R China

Wang, Qi
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Henan Univ Technol, Coll Biol Engn, Lianhua Rd 100, Zhengzhou 450001, Peoples R China Henan Univ Technol, Coll Biol Engn, Lianhua Rd 100, Zhengzhou 450001, Peoples R China

Liang, Ying
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Henan Univ Technol, Coll Biol Engn, Lianhua Rd 100, Zhengzhou 450001, Peoples R China Henan Univ Technol, Coll Biol Engn, Lianhua Rd 100, Zhengzhou 450001, Peoples R China

Wang, Jinshui
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h-index: 0
机构:
Henan Univ Technol, Coll Biol Engn, Lianhua Rd 100, Zhengzhou 450001, Peoples R China Henan Univ Technol, Coll Biol Engn, Lianhua Rd 100, Zhengzhou 450001, Peoples R China
机构:
[1] Henan Univ Technol, Coll Biol Engn, Lianhua Rd 100, Zhengzhou 450001, Peoples R China
基金:
中国国家自然科学基金;
关键词:
Wheat;
Post-harvest maturation;
Gluten;
Aggregative property;
Structural properties;
RHEOLOGICAL PROPERTIES;
SEED DORMANCY;
DOUGH;
FLOUR;
PROTEINS;
QUALITY;
SPECTROSCOPY;
D O I:
10.1016/j.jspr.2021.101897
中图分类号:
Q96 [昆虫学];
学科分类号:
摘要:
Wheat post-harvest maturation induced baking and technological quality improvement through a series of biochemical and colloidal changes. Weak-, middle-, and strong-gluten wheat displayed varying gluten network structures that determined the flour ingredient formulations and processing conditions. However, the aggregation and structural properties of wheat with different gluten strengths post-harvest remain largely unexplored. In this study, we investigated changes in the aggregative properties of gluten protein, gluten composition, S-S content, network structure, and secondary structures of weak-, middle-, and strong-gluten wheat during postharvest maturation. The results indicated that the macromolecular aggregation of gluten proteins was impaired in weak-gluten wheat, while it was enhanced for middle- and strong-gluten wheat during storage. Postharvest maturation resulted in an increase in glutenin content and a decline in the gliadin and gliadin/glutenin ratio in middle- and strong-gluten wheat as well as a decreased glutenin content in weak-gluten wheat. Moreover, additional gluten subunits were observed in middle- and strong-gluten wheat, but no substantial change was observed in weak-gluten wheat with long storage times. The disulfide bond content of gluten protein for middle-gluten and strong-gluten gradually increased but declined for weak-gluten wheat. Secondary structure analysis of gluten indicated that post-harvest maturation caused the conversion of alpha-helix to random coil for weak-gluten wheat, 8-turn and random coil to alpha-helix for middle-gluten wheat, and 8-turns to alpha-helix for stronggluten wheat, which led to a disordered structure for weak gluten and an ordered stable gluten network for middle- and strong-gluten. Thus, the increased S-S and alpha-helix content induced by post-harvest maturation enhanced the aggregation of gluten proteins for middle- and strong-gluten wheat, resulting in a denser network structure. Conversely, the decrease in the content of alpha-helix resulted in the existence of a looser gluten network structure for weak-gluten wheat during post-harvest maturation.
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