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Wang P, Wang G, Zhang Y, Lv X, Xie C, Shen J, Yang R, Gu Z, Zhou J, Jiang D. Impact of Wheat Arabinoxylan with Defined Substitution Patterns on the Heat-Induced Polymerization Behavior of Gluten. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:14784-14797. [PMID: 36265514 DOI: 10.1021/acs.jafc.2c05236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
To further depict the interaction mechanism of wheat arabinoxylan (AX) and gluten proteins upon thermal processing, AX was enzymatically tailored with defined substitution patterns and the impact on the heat-induced polymerization behavior of gluten was comparatively studied. The results showed that tailormade AX promoted the formation of glutenin-glutenin and glutenin-gliadin macrocrosslinks upon heating, with the optimal effect detected for AX depleted of Araf of disubstituted Xylp. The tailormade AX, especially AX depleted of monosubstituted Xylp, facilitated the polymerization ability of α-gliadin into glutenin compared with untailored AX. The unfolding process of gluten was partially impeded by AX upon heating, while the tailormade AX promoted the unfolding process. AX could bury Trp and Tyr upon polymerization of glutenin and gliadin and induced the change of the disulfide bridge conformation to a less-stable state, while the effect was alleviated with tailormade AX. The enhanced polymerization with tailormade AX strengthened the gluten network and induced more heterogeneously distributed large protein aggregates.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Jianzhong Zhou
- College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, People's Republic of China
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Cao SL, Zheng WY, Chen ZP, Zhang FL, Jiang WH, Qiu YQ, Gu M, Chen ZS, Zheng TY, Zhang HK, Wang SY, Liao L. Highly Efficient Deamidation of Wheat Gluten by Glucose-Citric Acid-Based Natural Deep Eutectic Solvent: A Potential Effective Reaction Media. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:3452-3465. [PMID: 33724017 DOI: 10.1021/acs.jafc.0c07275] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
An efficient technique using citric acid and glucose based natural deep eutectic solvent (G-C-NADES) was developed to obtain ultrahigh deamidated wheat gluten (UDWG) (deamidation degree (DD) > 90%). FTIR and 1H NMR indicated intensive hydrogen bonds (HBs) in G-C-NADES supermolecules. Quantum chemical calculations and molecular dynamic simulations demonstrated that 10 wt % diluted G-C-NADES still had a myriad of HBs. Physicochemical results showed UDWG had DD up to 92.45% after G-C-NADES deamidation, that is, 22% higher than citric-acid-DWG with a weak degree of hydrolysis (1.75%). Conformational characterization demonstrated the obvious conversion from α-helix to β-sheet via FTIR, the least amount of disulfide bonds by Raman spectra, and more exposure of tryptophan residues by fluorescence measurement for UDWG. It is proven that enhanced accessible conformation of WG reached with HBs of G-C-NADESs could contribute to the improvement on nucleophilic attack of deamidation, declaring that G-C-NADES might be a potential solvent for obtaining an ultrahigh deamidation for WG to successfully guarantee the safety of wheat gluten based cereal food regarding to lowering its allergy.
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Affiliation(s)
- Shi-Lin Cao
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, The People's Republic of China
| | - Wen-Yu Zheng
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, The People's Republic of China
| | - Zhan-Peng Chen
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, The People's Republic of China
| | - Feng-Li Zhang
- College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, The People's Republic of China
| | - Wen-Hao Jiang
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, The People's Republic of China
| | - Yu-Qiong Qiu
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, The People's Republic of China
| | - Ming Gu
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, The People's Republic of China
| | - Zi-Shi Chen
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, The People's Republic of China
| | - Tian-Yi Zheng
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, The People's Republic of China
| | - Hong-Kun Zhang
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, The People's Republic of China
| | - Shao-Yun Wang
- College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, The People's Republic of China
| | - Lan Liao
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, The People's Republic of China
- College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, The People's Republic of China
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Li Z, Sun Q, Zheng Y, Wang J, Tian Y, Zheng B, Guo Z. Effect of two-step microwave heating on the gelation properties of golden threadfin bream (Nemipterus virgatus) myosin. Food Chem 2020; 328:127104. [PMID: 32470776 DOI: 10.1016/j.foodchem.2020.127104] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2019] [Revised: 05/17/2020] [Accepted: 05/18/2020] [Indexed: 10/24/2022]
Abstract
The effects of different microwave heating (MH) methods on gelation properties of golden threadfin bream myosin and related mechanism were investigated in this study. Compared with conventional heating and one-step MH methods, myosin gel developed by 100 W coupled with 300 W MH method (MH100 + MH300) had stronger gel strength (p < 0.05) with more immobilized water (p < 0.05). Raman analysis suggested that this two-step method promoted the suitable unfolding of myosin before aggregation formation, and contributed to stabilizing the ordered secondary structure. Confocal laser scanning microscopy images revealed that 100 W microwave followed by 300 W MH produced a compact networked structure with small cavities and a thick cross-linked gel wall. Furthermore, from a perspective of molecular forces, the improvement of gelation properties by the MH100 + MH300 method were mainly involved in the enhancement of regular hydrophobic interaction and stabilization of weak protein-water hydrogenbonds.
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Affiliation(s)
- Zhiyu Li
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian, 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Qian Sun
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Yimei Zheng
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian, 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Jianyi Wang
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian, 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Yuting Tian
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian, 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Baodong Zheng
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian, 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; State Key Laboratory of Food Safety and Technology for Meat Products, Xiamen, Fujian 361100, China; Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
| | - Zebin Guo
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian, 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; State Key Laboratory of Food Safety and Technology for Meat Products, Xiamen, Fujian 361100, China; Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
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4
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Wang P, Zou M, Li D, Zhou Y, Jiang D, Yang R, Gu Z. Conformational rearrangement and polymerization behavior of frozen-stored gluten during thermal treatment. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105502] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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5
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Garg S, Cran MJ, Mishra VK. Effect of heating and acidicpHon characteristics of wheat gluten suspension. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14097] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Swati Garg
- College of Health and Biomedicine Victoria University PO Box 14428 Melbourne Vic. 8001 Australia
| | - Marlene J. Cran
- Institute for Sustainable Industries and Liveable Cities Victoria University PO Box 14428 Melbourne Vic. 8001 Australia
| | - Vijay Kumar Mishra
- Institute for Sustainable Industries and Liveable Cities Victoria University PO Box 14428 Melbourne Vic. 8001 Australia
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Kang YG, Wei J, Shin JW, Wu YR, Su J, Park YS, Shin JW. Enhanced biocompatibility and osteogenic potential of mesoporous magnesium silicate/polycaprolactone/wheat protein composite scaffolds. Int J Nanomedicine 2018; 13:1107-1117. [PMID: 29520139 PMCID: PMC5833793 DOI: 10.2147/ijn.s157921] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
Abstract
BACKGROUND Successful bone tissue engineering using scaffolds is primarily dependent on the properties of the scaffold, including biocompatibility, highly interconnected porosity, and mechanical integrity. METHODS In this study, we propose new composite scaffolds consisting of mesoporous magnesium silicate (m_MS), polycaprolactone (PCL), and wheat protein (WP) manufactured by a rapid prototyping technique to provide a micro/macro porous structure. Experimental groups were set based on the component ratio: (1) WP0% (m_MS:PCL:WP =30:70:0 weight per weight; w/w); (2) WP15% (m_MS:PCL:WP =30:55:15 w/w); (3) WP30% (m_MS:PCL:WP =30:40:30 w/w). RESULTS Evaluation of the properties of fabricated scaffolds indicated that increasing the amount of WP improved the surface hydrophilicity and biodegradability of m_MS/PCL/WP composites, while reducing the mechanical strength. Moreover, experiments were performed to confirm the biocompatibility and osteogenic differentiation of human mesenchymal stem cells (MSCs) according to the component ratio of the scaffold. The results confirmed that the content of WP affects proliferation and osteogenic differentiation of MSCs. Based on the last day of the experiment, ie, the 14th day, the proliferation based on the amount of DNA was the best in the WP30% group, but all of the markers measured by PCR were the most expressed in the WP15% group. CONCLUSION These results suggest that the m_MS/PCL/WP composite is a promising candidate for use as a scaffold in cell-based bone regeneration.
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Affiliation(s)
- Yun Gyeong Kang
- School of Biomedical Engineering, Inje University, Gimhae, Republic of Korea
| | - Jie Wei
- Key Laboratory for Ultrafine Materials of Ministry of Education, East China University of Science and Technology, Shanghai, China
| | - Ji Won Shin
- School of Biomedical Engineering, Inje University, Gimhae, Republic of Korea
| | - Yan Ru Wu
- Department of Health Science and Technology, Inje University, Gimhae, Republic of Korea
| | - Jiacan Su
- Department of Orthopaedics, Changhai Hospital, Second Military Medical University, Shanghai, China
| | - Young Shik Park
- School of Biological Science, Inje University, Gimhae, Republic of Korea
| | - Jung-Woog Shin
- School of Biomedical Engineering, Inje University, Gimhae, Republic of Korea
- Department of Health Science and Technology, Inje University, Gimhae, Republic of Korea
- Cardiovascular and Metabolic Disease Center/Institute of Aged Life Redesign/UHARC, Inje University, Gimhae, Republic of Korea
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7
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Liu BY, Zhu KX, Guo XN, Peng W, Zhou HM. Effect of deamidation-induced modification on umami and bitter taste of wheat gluten hydrolysates. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3181-3188. [PMID: 27885676 DOI: 10.1002/jsfa.8162] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/21/2016] [Revised: 10/31/2016] [Accepted: 11/22/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Bitter taste is the main limiting factor for various applications of protein hydrolysates. Frequently used physicochemical methods for debittering protein hydrolysates come with some undesired side effects. Deamidation-induced modification would be a very promising technique to improve the flavor of wheat gluten hydrolysates (WGHs). This study was designed to determine the effect of deamidation with certain enzymes or acid treatment on the chemical composition, bitterness and umami properties of WGHs. The difference between umami peptide and free glutamic acid on the suppression of bitterness is emphatically discussed. The optimal scheme is proposed based on the flavor of WGHs and the yield of peptides. RESULTS The generation of umami substances suppressed bitter signal transduction. When the content of umami substances was relatively high, the umami-enhancing properties of umami peptides were obviously effective. The intensity of umami taste was high enough to further suppress bitter taste in the course of neurocognitive functioning. CONCLUSION When WGHs were treated with Glutaminase for 180 min, the umami taste score increased from 1.62 to 4.27 and the bitter taste score decreased from 1.33 to 0.65. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Bo-Ye Liu
- State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Wei Peng
- State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Hui-Ming Zhou
- State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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8
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Yang W, Qin XS, Luo SZ, Zhao YY, Zhong XY, Mu DD, Jiang ST, Zheng Z. Effect of Calcium Stearyl Lactylate on Physicochemical Properties of Texturized Wheat Gluten. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2017. [DOI: 10.3136/fstr.23.203] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Wen Yang
- School of Food Science and Engineering, Hefei University of Technology
| | - Xin-Sheng Qin
- School of Food Science and Engineering, Hefei University of Technology
| | - Shui-Zhong Luo
- School of Food Science and Engineering, Hefei University of Technology
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology
| | - Yan-Yan Zhao
- School of Food Science and Engineering, Hefei University of Technology
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology
| | - Xi-Yang Zhong
- School of Food Science and Engineering, Hefei University of Technology
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology
| | - Dong-Dong Mu
- School of Food Science and Engineering, Hefei University of Technology
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology
| | - Shao-Tong Jiang
- School of Food Science and Engineering, Hefei University of Technology
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology
| | - Zhi Zheng
- School of Food Science and Engineering, Hefei University of Technology
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology
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Feng S, Li J, Jiang X, Li X, Pan Y, Zhao L, Boccaccini AR, Zheng K, Yang L, Wei J. Influences of mesoporous magnesium silicate on the hydrophilicity, degradability, mineralization and primary cell response to a wheat protein based biocomposite. J Mater Chem B 2016; 4:6428-6436. [PMID: 32263451 DOI: 10.1039/c6tb01449f] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
With the addition of bioactive m-MS,WP40 composite possessed excellent bioactivity and cytocompatibility.
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Affiliation(s)
- Shipeng Feng
- Key Laboratory for Ultrafine Materials of Ministry of Education and The State Key Laboratory of Bioreactor Engineering
- East China University of Science and Technology
- Shanghai 200237
- China
| | - Jianyou Li
- Orthopedics Department
- Huzhou Central Hospital
- Huzhou 313000
- China
| | - Xuesheng Jiang
- Orthopedics Department
- Huzhou Central Hospital
- Huzhou 313000
- China
| | - Xiongfeng Li
- Orthopedics Department
- Huzhou Central Hospital
- Huzhou 313000
- China
| | - Yongkang Pan
- Key Laboratory for Ultrafine Materials of Ministry of Education and The State Key Laboratory of Bioreactor Engineering
- East China University of Science and Technology
- Shanghai 200237
- China
| | - Liming Zhao
- Key Laboratory for Ultrafine Materials of Ministry of Education and The State Key Laboratory of Bioreactor Engineering
- East China University of Science and Technology
- Shanghai 200237
- China
| | - Aldo R. Boccaccini
- Institute of Biomaterials
- Department of Materials Science and Engineering
- University of Erlangen-Nuremberg
- 91058 Erlangen
- Germany
| | - Kai Zheng
- Institute of Biomaterials
- Department of Materials Science and Engineering
- University of Erlangen-Nuremberg
- 91058 Erlangen
- Germany
| | - Lili Yang
- Department of Orthopaedic Surgery
- Changzheng Hospital
- The Second Military Medical University
- Shanghai 200003
- China
| | - Jie Wei
- Key Laboratory for Ultrafine Materials of Ministry of Education and The State Key Laboratory of Bioreactor Engineering
- East China University of Science and Technology
- Shanghai 200237
- China
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Boyaci IH, Temiz HT, Geniş HE, Acar Soykut E, Yazgan NN, Güven B, Uysal RS, Bozkurt AG, İlaslan K, Torun O, Dudak Şeker FC. Dispersive and FT-Raman spectroscopic methods in food analysis. RSC Adv 2015. [DOI: 10.1039/c4ra12463d] [Citation(s) in RCA: 92] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
Raman spectroscopy is a powerful technique for molecular analysis of food samples.
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Affiliation(s)
- Ismail Hakki Boyaci
- Department of Food Engineering
- Faculty of Engineering
- Hacettepe University
- 06800 Ankara
- Turkey
| | - Havva Tümay Temiz
- Department of Food Engineering
- Faculty of Engineering
- Hacettepe University
- 06800 Ankara
- Turkey
| | - Hüseyin Efe Geniş
- Department of Food Engineering
- Faculty of Engineering
- Hacettepe University
- 06800 Ankara
- Turkey
| | | | - Nazife Nur Yazgan
- Department of Food Engineering
- Faculty of Engineering
- Hacettepe University
- 06800 Ankara
- Turkey
| | - Burcu Güven
- Department of Food Engineering
- Faculty of Engineering
- Hacettepe University
- 06800 Ankara
- Turkey
| | - Reyhan Selin Uysal
- Department of Food Engineering
- Faculty of Engineering
- Hacettepe University
- 06800 Ankara
- Turkey
| | - Akif Göktuğ Bozkurt
- Department of Food Engineering
- Faculty of Engineering
- Hacettepe University
- 06800 Ankara
- Turkey
| | - Kerem İlaslan
- Department of Food Engineering
- Faculty of Engineering
- Hacettepe University
- 06800 Ankara
- Turkey
| | - Ozlem Torun
- Department of Food Engineering
- Faculty of Engineering
- Hacettepe University
- 06800 Ankara
- Turkey
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Cui C, Hu Q, Ren J, Zhao H, You L, Zhao M. Effect of the structural features of hydrochloric acid-deamidated wheat gluten on its susceptibility to enzymatic hydrolysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:5706-5714. [PMID: 23705589 DOI: 10.1021/jf400281v] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The effect of the structural features of hydrochloric acid-deamidated wheat gluten with different degrees of deamidation (DDs) on the susceptibility to enzymatic hydrolysis by pancreatin was investigated. The wheat gluten deamidated by hydrochloric acid with a DD of 55% revealed the highest susceptibility to enzymatic hydrolysis as evaluated by the hydrolysis degree and nitrogen solubility index of the hydrolysates. An increase of peptides with MW below 3000 Da was observed as the DD increased. Raman spectra in the 1740-1800 cm⁻¹ and 521-530 cm⁻¹ range suggested that wheat gluten had taken off the deamidation with different DDs and that the disulfide bond had disrupted the sulfhydryl groups with different intensities, respectively. Results from the deconvolution of the amide I region of FTIR spectra in the 1600-1700 cm⁻¹ range showed that the content of the α-helix decreased and that the content of the β-turn and β-sheet increased with increasing DDs, which improved the molecular structure and flexibility of wheat gluten. A scanning electron microscope (SEM) revealed that the image of HDG-55% presented the smoothest surface and the least uniform pore, enabling the sample to be more susceptible to enzymatic hydrolysis. The above information will enable us to better understand the effect of structure on the susceptibility of deamidated wheat gluten.
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Affiliation(s)
- Chun Cui
- College of Light Industry and Food Sciences, South China University of Technology , Guangzhou 510640, China
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