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Infrared Spectroscopy and Microstructural Assessment of Dough with Varying Wheat Gluten Fractions. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02331-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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2
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Sahli L, Boire A, Solé-Jamault V, Rogniaux H, Giuliani A, Roblin P, Renard D. New exploration of the γ-gliadin structure through its partial hydrolysis. Int J Biol Macromol 2020; 165:654-664. [PMID: 32991891 DOI: 10.1016/j.ijbiomac.2020.09.136] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Revised: 09/18/2020] [Accepted: 09/18/2020] [Indexed: 11/25/2022]
Abstract
The partial enzymatic hydrolysis of wheat gliadins constitutes an interesting tool to unravel their structural specificity. In this work, the structure and conformation of γ-gliadin were investigated through its limited chymotrypsic digestion. Using a combination of computational, biochemical and biophysical tools, we studied each of its N and C terminal domains. Our results reveal that γ-gliadin is a partially disordered protein with an unfolded N-terminal domain surprisingly resistant to chymotrypsin and a folded C-terminal domain. Using spectroscopic tools, we showed that structural transitions occured over the disordered N-terminal domain for decreasing ethanol/water ratios. Using SAXS measurements, low-resolution 3D structures of γ-gliadin were proposed. To relate the repeated motifs of the N-terminal domain of γ-gliadin to its structure, engineered peptide models PQQPY/F were also studied. Overall results demonstrated similarities between the N-terminal domain and its derived model peptides. Our findings support the use of these peptides as general templates for understanding the wheat protein assembly and dynamics.
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Affiliation(s)
- Line Sahli
- INRAE, UR1268 Biopolymers Interactions Assemblies, 44300 Nantes, France
| | - Adeline Boire
- INRAE, UR1268 Biopolymers Interactions Assemblies, 44300 Nantes, France
| | | | - Hélène Rogniaux
- INRAE, UR1268 Biopolymers Interactions Assemblies, 44300 Nantes, France; INRAE, BIBS Platform, 44300 Nantes, France
| | - Alexandre Giuliani
- DISCO Beamline, Synchrotron Soleil, l'Orme des Merisiers, 91192 Gif sur Yvette, France; UAR 1008, Transform, INRAE, BP 71627, F-44316, Nantes, France
| | - Pierre Roblin
- Laboratoire de Génie Chimique and Fédération de Recherche FERMAT, 4 allée Emile Monso, 31030 Toulouse, France
| | - Denis Renard
- INRAE, UR1268 Biopolymers Interactions Assemblies, 44300 Nantes, France.
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Effect of wheat grain protein composition on end-use quality. Journal of Food Science and Technology 2020; 57:2771-2785. [PMID: 32624587 DOI: 10.1007/s13197-019-04222-6] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/24/2019] [Accepted: 12/17/2019] [Indexed: 01/08/2023]
Abstract
The quality of wheat products has been a new challenge next to wheat production which was achieved substantially during green revolution. The end-use quality of wheat is an essential factor for its commercial demand. The quality of wheat is largely based on the wheat storage proteins which extensively influences the dough properties. High molecular weight glutenin subunits (HMWGS), low molecular weight glutenin subunits (LMWGS) and gliadins significantly influence the end-use quality. Genomics and proteomics study of these gluten proteins of bread and durum wheat have explored new avenues for precise identification of the alleles and their role in end-use quality improvement. Secalin protein of Secale cereale encoded by Sec-1 loci and is associated with 1RS.1BL translocation has been known for deterioration of end-use quality. Chromosomal manipulations using various approaches have led to the development of new recombinant lines of wheat without secalin. Advanced techniques associated with assessment of end-use quality have integrated the knowledge of useful or deteriorating HMWGS/LMWGS alleles and their potential role in end-use quality. This review gives a comprehensive insight of different aspects of the end-use quality perspective for bread making in wheat along with some information on the immunological interference of gluten in celiac disease.
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Gliadins from wheat grain: an overview, from primary structure to nanostructures of aggregates. Biophys Rev 2017; 10:435-443. [PMID: 29204878 DOI: 10.1007/s12551-017-0367-2] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2017] [Accepted: 11/19/2017] [Indexed: 10/18/2022] Open
Abstract
Gliadins are well-known wheat grain proteins, particularly important in food science. They were studied as early as the 1700s. Despite their long history, it has been difficult to identify their higher-order structure as they aggregate in aqueous solution. Consequently, most studies have been performed by extracting the proteins in 70% ethanol or dilute acidic solutions. The carboxy-terminal half of α- and γ-gliadins have α-helix-rich secondary structures stabilized with intramolecular disulfide bonds, which are present in either aqueous ethanol or pure water. The amino-terminal-repeat region of α- and γ-gliadins has poly-L-proline II and β-reverse-turn structures. ω-Gliadins also have poly-L-proline II and β-reverse-turn structures, but no α-helix structure. The size and shape of gliadin molecules have been determined by assessing a variety of parameters: their sedimentation velocity in the analytical ultracentrifuge, intrinsic viscosity, small-angle X-ray scattering profile, and images of the proteins from scanning probe microscopes such as a tunneling electron microscope and atomic force microscope. Models for gliadins are either rods or prolate ellipsoids whether in aqueous ethanol, dilute acid, or pure water. Recently, gliadins have been shown to be soluble in pure water, and a novel extraction method into pure water has been established. This has made it possible to analyze gliadins in pure water at neutral pH, and permitted the characterization of hydrated gliadins. They formed hierarchical nanoscale structures with internal density fluctuations at high protein concentrations.
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Zhang B, Song W, Pang P, Zhao Y, Zhang P, Csabai I, Vattay G, Lindsay S. Observation of Giant Conductance Fluctuations in a Protein. NANO FUTURES 2017; 1:035002. [PMID: 29552645 PMCID: PMC5851656 DOI: 10.1088/2399-1984/aa8f91] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2023]
Abstract
Proteins are insulating molecular solids, yet even those containing easily reduced or oxidized centers can have single-molecule electronic conductances that are too large to account for with conventional transport theories. Here, we report the observation of remarkably high electronic conductance states in an electrochemically-inactive protein, the ~200 kD αVβ3 extracelluar domain of human integrin. Large current pulses (up to nA) were observed for long durations (many ms, corresponding to many pC of charge transfer) at large gap (>5nm) distances in an STM when the protein was bound specifically by a small peptide ligand attached to the electrodes. The effect is greatly reduced when a homologous, weakly-binding protein (α4β1) is used as a control. In order to overcome the limitations of the STM, the time- and voltage-dependence of the conductance were further explored using a fixed-gap (5 nm) tunneling junction device that was small enough to trap a single protein molecule at any one time. Transitions to a high conductance (~ nS) state were observed, the protein being "on" for times from ms to tenths of a second. The high-conductance states only occur above ~ 100mV applied bias, and thus are not an equilibrium property of the protein. Nanoamp two-level signals indicate the specific capture of a single molecule in an electrode gap functionalized with the ligand. This offers a new approach to label-free electronic detection of single protein molecules. Electronic structure calculations yield a distribution of energy level spacings that is consistent with a recently proposed quantum-critical state for proteins, in which small fluctuations can drive transitions between localized and band-like electronic states.
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Affiliation(s)
- Bintian Zhang
- Biodesign Institute, Arizona State University, Tempe, AZ 85287, USA
| | - Weisi Song
- Biodesign Institute, Arizona State University, Tempe, AZ 85287, USA
| | - Pei Pang
- Biodesign Institute, Arizona State University, Tempe, AZ 85287, USA
| | - Yanan Zhao
- Biodesign Institute, Arizona State University, Tempe, AZ 85287, USA
| | - Peiming Zhang
- Biodesign Institute, Arizona State University, Tempe, AZ 85287, USA
| | - István Csabai
- Department of Physics of Complex Systems, Eötvös Loránd University, H-1117 Budapest, Pázmány P. s. 1/A, Hungary
| | - Gábor Vattay
- Department of Physics of Complex Systems, Eötvös Loránd University, H-1117 Budapest, Pázmány P. s. 1/A, Hungary
| | - Stuart Lindsay
- Biodesign Institute, Arizona State University, Tempe, AZ 85287, USA
- School of Molecular Sciences, Arizona State University, Tempe, AZ 85287, USA
- Department of Physics, Arizona State University, Tempe, AZ 85287, USA
- To whom correspondence should be addressed:
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6
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Sato N, Matsumiya A, Higashino Y, Funaki S, Kitao Y, Oba Y, Inoue R, Arisaka F, Sugiyama M, Urade R. Molecular Assembly of Wheat Gliadins into Nanostructures: A Small-Angle X-ray Scattering Study of Gliadins in Distilled Water over a Wide Concentration Range. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:8715-8721. [PMID: 26365302 DOI: 10.1021/acs.jafc.5b02902] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Gliadin, one of the major proteins together with glutenin composing gluten, affects the physical properties of wheat flour dough. In this study, nanoscale structures of hydrated gliadins extracted into distilled water were investigated primarily by small-angle X-ray scattering (SAXS) over a wide range of concentrations. Gliadins are soluble in distilled water below 10 wt %. Guinier analyses of SAXS profiles indicate that gliadins are present as monomers together with small amounts of dimers and oligomers in a very dilute solution. The SAXS profiles also indicate that interparticle interference appears above 0.5 wt % because of electrostatic repulsion among gliadin assemblies. Above 15 wt %, gliadins form gel-like hydrated solids. At greater concentrations, a steep upturn appears in the low-q region owing to the formation of large aggregates, and a broad shoulder appears in the middle-q region showing density fluctuation inside. This study demonstrates that SAXS can effectively disclose the nanostructure of hydrated gliadin assemblies.
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Affiliation(s)
- Nobuhiro Sato
- Research Reactor Institute, Kyoto University , 2-1010 Asashiro-nishi, Kumatori-cho, Sennan-gun, Osaka 590-0494, Japan
| | - Aoi Matsumiya
- Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University , Gokasho, Uji, Kyoto 611-0011, Japan
| | - Yuki Higashino
- Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University , Gokasho, Uji, Kyoto 611-0011, Japan
| | - Satoshi Funaki
- Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University , Gokasho, Uji, Kyoto 611-0011, Japan
| | - Yuki Kitao
- Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University , Gokasho, Uji, Kyoto 611-0011, Japan
| | - Yojiro Oba
- Research Reactor Institute, Kyoto University , 2-1010 Asashiro-nishi, Kumatori-cho, Sennan-gun, Osaka 590-0494, Japan
| | - Rintaro Inoue
- Research Reactor Institute, Kyoto University , 2-1010 Asashiro-nishi, Kumatori-cho, Sennan-gun, Osaka 590-0494, Japan
| | - Fumio Arisaka
- Life Science Center, College of Bioresource Science, Nihon University , 1866 Kameino, Fujisawa 252-0880, Japan
| | - Masaaki Sugiyama
- Research Reactor Institute, Kyoto University , 2-1010 Asashiro-nishi, Kumatori-cho, Sennan-gun, Osaka 590-0494, Japan
| | - Reiko Urade
- Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University , Gokasho, Uji, Kyoto 611-0011, Japan
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8
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Georgiev S, Dekova T. Gluten: A Natural Biopolymer. Biopolymers 2011. [DOI: 10.1002/9781118164792.ch13] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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9
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Haward SJ, Shewry PR, Miles MJ, Mcmaster TJ. Direct real-time imaging of protein adsorption onto hydrophilic and hydrophobic surfaces. Biopolymers 2010; 93:74-84. [DOI: 10.1002/bip.21300] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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10
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Dong J, Dicharry R, Waxman E, Parnas RS, Asandei AD. Imaging and Thermal Studies of Wheat Gluten/Poly(vinyl alcohol) and Wheat Gluten/Thiolated Poly(vinyl alcohol) Blends. Biomacromolecules 2008; 9:568-73. [DOI: 10.1021/bm7011136] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jing Dong
- University of Connecticut, Department of Chemical, Materials and Biomolecular Engineering, Storrs, Connecticut, University of Connecticut, Institute of Materials Science, Storrs, Connecticut, University of Connecticut, Department of Chemistry, Storrs, Connecticut
| | - Rebecca Dicharry
- University of Connecticut, Department of Chemical, Materials and Biomolecular Engineering, Storrs, Connecticut, University of Connecticut, Institute of Materials Science, Storrs, Connecticut, University of Connecticut, Department of Chemistry, Storrs, Connecticut
| | - Eleanor Waxman
- University of Connecticut, Department of Chemical, Materials and Biomolecular Engineering, Storrs, Connecticut, University of Connecticut, Institute of Materials Science, Storrs, Connecticut, University of Connecticut, Department of Chemistry, Storrs, Connecticut
| | - Richard S. Parnas
- University of Connecticut, Department of Chemical, Materials and Biomolecular Engineering, Storrs, Connecticut, University of Connecticut, Institute of Materials Science, Storrs, Connecticut, University of Connecticut, Department of Chemistry, Storrs, Connecticut
| | - Alexandru D. Asandei
- University of Connecticut, Department of Chemical, Materials and Biomolecular Engineering, Storrs, Connecticut, University of Connecticut, Institute of Materials Science, Storrs, Connecticut, University of Connecticut, Department of Chemistry, Storrs, Connecticut
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11
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Benitez-Cardoza CG, Rogniaux H, Popineau Y, Guéguen J. Cloning, bacterial expression, purification and structural characterization of N-terminal-repetitive domain of gamma-Gliadin. Protein Expr Purif 2005; 46:358-66. [PMID: 16214369 DOI: 10.1016/j.pep.2005.08.017] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2005] [Revised: 08/19/2005] [Accepted: 08/25/2005] [Indexed: 11/16/2022]
Abstract
The gene encoding the repetitive domain located in the N-terminal half of gamma-Gliadin from wheat endosperm has been subcloned into a thioredoxin expression system (pET102/D-Topo). It was over-expressed as fusion protein with thioredoxin in Escherichia coli. Thioredoxin was removed by enterokinase cleavage or by acid cleavage at the respective engineered recognition sites. The soluble N-terminal half of gamma-Gliadin was purified by affinity and reverse-phase chromatography. While, the enterokinase cleavage leaded to only one species detectable by mass spectroscopy, the acid cleavage resulted in a three different length polypeptides, due to the presence of the same number of acid cleavage sites. The secondary structure of the purified protein domain was analysed by circular dichroism, showing an spectral shape common to a Poly(Pro) II conformation. The spectrum is dominated by a large negative peak centred around 201 nm and a broad shoulder centred around 225 nm. Also, the temperature denaturation process was studied. The differences observed in the spectra show two main tendencies, the increment of the shoulder intensity, and the drop of the intensity of the peak around 201. When the sample was cooled down, the change on intensity of the shoulder around 225 was completely reversible and that around the 201 nm peak reached a reversibility of 90%. Such structure and thermal behaviour are characteristic of the repetitive domains of the wheat prolamins.
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Affiliation(s)
- Claudia G Benitez-Cardoza
- Programa Institucional en Biomedicina Molecular ENMyH-IPN, Guillermo Massieu Helguera No. 239 Fraccionamiento La Escalera Ticoman CP 07320, México DF, Mexico.
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12
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Chapter IV Gluten. ACTA ACUST UNITED AC 2003. [DOI: 10.1016/s0921-0423(03)80004-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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13
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Gianibelli MC, Larroque OR, MacRitchie F, Wrigley CW. Biochemical, Genetic, and Molecular Characterization of Wheat Glutenin and Its Component Subunits. Cereal Chem 2001. [DOI: 10.1094/cchem.2001.78.6.635] [Citation(s) in RCA: 274] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- M. C. Gianibelli
- CSIRO Plant Industry, North Ryde, NSW 1670, Australia. Present address for Gianibelli and Larroque: CSIRO Plant Industry, GPO Box 1600, Canberra, ACT 2601, Australia
- Corresponding author. E-mail:
| | - O. R. Larroque
- CSIRO Plant Industry, North Ryde, NSW 1670, Australia. Present address for Gianibelli and Larroque: CSIRO Plant Industry, GPO Box 1600, Canberra, ACT 2601, Australia
- Quality Wheat CRC, North Ryde, NSW 1670, Australia
| | - F. MacRitchie
- Grain Science and Industry, Kansas State University, Manhattan, KS 66506-2201
| | - C. W. Wrigley
- CSIRO Plant Industry, North Ryde, NSW 1670, Australia. Present address for Gianibelli and Larroque: CSIRO Plant Industry, GPO Box 1600, Canberra, ACT 2601, Australia
- Quality Wheat CRC, North Ryde, NSW 1670, Australia
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15
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Humphris ADL, McMaster TJ, Miles MJ, Gilbert SM, Shewry PR, Tatham AS. Atomic Force Microscopy (AFM) Study of Interactions of HMW Subunits of Wheat Glutenin. Cereal Chem 2000. [DOI: 10.1094/cchem.2000.77.2.107] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Andrew D. L. Humphris
- H.H. Wills Physics Laboratory, University of Bristol, Tyndall Avenue, Bristol BS8, 1TL, UK
| | - Terence J. McMaster
- H.H. Wills Physics Laboratory, University of Bristol, Tyndall Avenue, Bristol BS8, 1TL, UK
| | - Mervyn J. Miles
- H.H. Wills Physics Laboratory, University of Bristol, Tyndall Avenue, Bristol BS8, 1TL, UK
| | - Simon M. Gilbert
- IACR-Long Ashton Research Station, Department of Agricultural Sciences, University of Bristol, Long Ashton, Bristol BS41 9AF, UK
| | - Peter R. Shewry
- IACR-Long Ashton Research Station, Department of Agricultural Sciences, University of Bristol, Long Ashton, Bristol BS41 9AF, UK
| | - Arthur S. Tatham
- IACR-Long Ashton Research Station, Department of Agricultural Sciences, University of Bristol, Long Ashton, Bristol BS41 9AF, UK
- Corresponding author. Phone (44) 1275 549330. Fax (44) 1275 394281 E-mail:
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16
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Shewry PR, Miles MJ, Thomson NH, Tatham AS. Scanning Probe Microscopes—Applications in Cereal Science. Cereal Chem 1997. [DOI: 10.1094/cchem.1997.74.3.193] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Peter R. Shewry
- IACR-Long Ashton Research Station, Department of Agricultural Sciences, University of Bristol, Long Ashton, Bristol BS18 9AF, UK
| | - Mervyn J. Miles
- H.H. Wills Physics Laboratory, University of Bristol, Tyndall Avenue, Bristol BS8 1TL, UK. Present address: Department of Physics, University of California at Santa Barbara, Santa Barbara, California 93106, USA
| | - Neil H. Thomson
- H.H. Wills Physics Laboratory, University of Bristol, Tyndall Avenue, Bristol BS8 1TL, UK. Present address: Department of Physics, University of California at Santa Barbara, Santa Barbara, California 93106, USA
| | - Arthur S. Tatham
- IACR-Long Ashton Research Station, Department of Agricultural Sciences, University of Bristol, Long Ashton, Bristol BS18 9AF, UK
- Corresponding author. E-mail:
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Sartor G, Johari GP. Polymerization of a Vegetable Protein, Wheat Gluten, and the Glass-Softening Transition of Its Dry and Reacted State. ACTA ACUST UNITED AC 1996. [DOI: 10.1021/jp961754w] [Citation(s) in RCA: 19] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- G. Sartor
- Department of Materials Science and Engineering, McMaster University, Hamilton, Ontario L8S 4L7, Canada
| | - G. P. Johari
- Department of Materials Science and Engineering, McMaster University, Hamilton, Ontario L8S 4L7, Canada
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18
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Imaging fibrinogen adsorbed on noble metal surfaces with scanning tunneling microscopy: correlation of images with electron spectroscopy for chemical analysis, secondary ion mass spectrometry, and radiolabeling studies. Colloids Surf B Biointerfaces 1996. [DOI: 10.1016/0927-7765(96)01268-4] [Citation(s) in RCA: 21] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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19
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Affiliation(s)
- P R Shewry
- Department of Agricultural Sciences, University of Bristol, U.K
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20
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Noel TR, Parker R, Ring SG, Tatham AS. The glass-transition behaviour of wheat gluten proteins. Int J Biol Macromol 1995; 17:81-5. [PMID: 7547719 DOI: 10.1016/0141-8130(95)93521-x] [Citation(s) in RCA: 78] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
The glass-transition behaviour of four hydrated wheat gluten proteins (alpha-gliadin, gamma-gliadin, omega-gliadin and high-molecular-weight (HMW) subunits of glutenin) was studied using differential scanning calorimetry (DSC). By fitting the data to the Gordon-Taylor equation, which has previously been used to describe the plasticization of polymers by diluents, the glass-transition temperatures (Tg) for the dry proteins were found by extrapolation. The values for Tg were within the range 397-418 K. Values for the heat capacity increment delta Cp at Tg for the plasticized proteins were also determined and ranged from 0.29-0.47 J g-1 K-1 with no dependence on water content. The differences in glass-transition behaviour of the proteins are discussed in relation to their secondary structure.
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Affiliation(s)
- T R Noel
- Institute of Food Research, Norwich Laboratory, Norwich Research Park, UK
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