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Louhichi A, Morel MH, Ramos L, Banc A. Scaling Properties of Gelling Systems in Nonlinear Shear Experiments. ACS Macro Lett 2024; 13:826-831. [PMID: 38874451 DOI: 10.1021/acsmacrolett.4c00121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/15/2024]
Abstract
We study model near-critical polymer gelling systems made of gluten protein dispersions stabilized at different distances from the gel point. We impose different shear rates and follow the time evolution of the stress. For sufficiently large shear rates, an intermediate stress overshoot is measured before reaching the steady state. We evidence self-similarity of the stress overshoot as a function of the applied shear rate for samples with various distances from the gel point, which is related to the elastic energy stored by the samples, as for dense systems close to the jamming transition. In concordance with the findings for glassy and jammed systems, we also measure that the stress after flow cessation decreases as a power law with time, with a characteristic relaxation time that depends on the shear rate previously imposed. These features revealed in nonlinear rheology could be the signature of a mesoscopic dynamics, which would depend on the extent of gelation.
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Affiliation(s)
- Ameur Louhichi
- Laboratoire Charles Coulomb (L2C), Université de Montpellier, CNRS, 34095 Montpellier, France
| | - Marie-Hélène Morel
- UMR IATE, Université de Montpellier, CIRAD, INRAE, Montpellier SupAgro, 2 pl. Pierre Viala, 34060 Montpellier, France
| | - Laurence Ramos
- Laboratoire Charles Coulomb (L2C), Université de Montpellier, CNRS, 34095 Montpellier, France
| | - Amélie Banc
- Laboratoire Charles Coulomb (L2C), Université de Montpellier, CNRS, 34095 Montpellier, France
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Urbes A, Morel MH, Ramos L, Violleau F, Banc A. Delicate Analysis of Interacting Proteins and Their Assemblies by Flow Field-Flow Fractionation Techniques. Biomacromolecules 2024; 25:3976-3989. [PMID: 38829254 DOI: 10.1021/acs.biomac.4c00103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/05/2024]
Abstract
We study the efficiency of several asymmetrical flow field-flow fractionation (AF4) techniques to investigate self-associating wheat gluten proteins. We compare the use of a denaturing buffer including sodium dodecyl sulfate (SDS) and a mild chaotropic solvent, water/ethanol, as the eluent, on a model gluten sample. Through a thorough analysis of the data obtained from coupled light scattering detectors and with the identification of molecular composition of the eluted protein, we evidence coelution events in several conditions. We show that the focus step used in conventional AF4 with the SDS buffer leads to the formation of aggregates that coelute with monomeric proteins. By contrast, a frit-inlet device enables the fractionation of individual wheat proteins in the SDS buffer. Interestingly conventional AF4, using water/ethanol as eluent, is an effective method for fractionating gluten proteins and their complex dynamic assemblies, which involve weak forces and are composed of both monomeric and polymeric proteins.
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Affiliation(s)
- Aurélien Urbes
- Laboratoire Charles Coulomb (L2C), Université de Montpellier, CNRS, 34095 Montpellier, France
- Laboratoire de Chimie Agro-industrielle LCA, Université de Toulouse, INRAE, INP-PURPAN, 31030 Toulouse, France
- Plateforme TFFFC, Université de Toulouse, INP-PURPAN, 31076 Toulouse, France
| | - Marie-Hélène Morel
- UMR IATE, Université de Montpellier, INRAE, Montpellier SupAgro, 2 pl. Pierre Viala, 34060 Montpellier, France
| | - Laurence Ramos
- Laboratoire Charles Coulomb (L2C), Université de Montpellier, CNRS, 34095 Montpellier, France
| | - Frédéric Violleau
- Laboratoire de Chimie Agro-industrielle LCA, Université de Toulouse, INRAE, INP-PURPAN, 31030 Toulouse, France
- Plateforme TFFFC, Université de Toulouse, INP-PURPAN, 31076 Toulouse, France
| | - Amélie Banc
- Laboratoire Charles Coulomb (L2C), Université de Montpellier, CNRS, 34095 Montpellier, France
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Shewry P. Wheat grain proteins: Past, present, and future. Cereal Chem 2023; 100:9-22. [PMID: 37064052 PMCID: PMC10087814 DOI: 10.1002/cche.10585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 07/13/2022] [Accepted: 07/14/2022] [Indexed: 11/06/2022]
Abstract
Background and Objectives Research on wheat grain proteins is reviewed, including achievements over the past century and priorities for future research. The focus is on three groups of proteins that have major impacts on wheat quality and utilization: the gluten proteins which determine dough viscoelasticity but also trigger celiac disease in susceptible individuals, the puroindolines which are major determinants of grain texture and the amylase/trypsin inhibitors which are food and respiratory allergens and are implicated in triggering celiac disease and nonceliac wheat sensitivity. Findings Although earlier work focused on protein structure and properties, the development of genomics and high-sensitivity proteomics has resulted in the availability of a vast amount of information on the amino acid sequences of individual wheat proteins, including allelic variants of gluten proteins which are associated with good processing quality and of puroindolines, which are associated with a hard or soft grain texture, and on protein expression and polymorphism. Conclusions However, our ability to exploit this knowledge is limited by a lack of detailed understanding of the structure:function relationships of wheat proteins. In particular, we need to understand how the three-dimensional structures of the individual proteins determine their interactions with other grain components (to determine functional properties) and with the immune systems of susceptible consumers (to trigger adverse responses), how these interactions are affected by allelic variation, and how they can be manipulated. Significance and Novelty The article, therefore, identifies priorities for future research which should enable the adoption of a more rational approach to improving the quality of wheat grain proteins.
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Differences in bread protein digestibility traced to wheat cultivar traits. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Insight Into the Effect of Carnosine on the Dispersibility of Myosin Under a Low-salt Condition and its Mechanism. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09747-6] [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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Thermodynamic insights on the liquid-liquid fractionation of gluten proteins in aqueous ethanol. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107142] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Ramos L, Banc A, Louhichi A, Pincemaille J, Jestin J, Fu Z, Appavou MS, Menut P, Morel MH. Impact of the protein composition on the structure and viscoelasticity of polymer-like gluten gels. JOURNAL OF PHYSICS. CONDENSED MATTER : AN INSTITUTE OF PHYSICS JOURNAL 2021; 33:144001. [PMID: 33494081 DOI: 10.1088/1361-648x/abdf91] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Accepted: 01/25/2021] [Indexed: 06/12/2023]
Abstract
We investigate the structure of gluten polymer-like gels in a binary mixture of water/ethanol, 50/50 v/v, a good solvent for gluten proteins. Gluten comprises two main families of proteins, monomeric gliadins and polymer glutenins. In the semi-dilute regime, scattering experiments highlight two classes of behavior, akin to standard polymer solution and polymer gel, depending on the protein composition. We demonstrate that these two classes are encoded in the structural features of the proteins in very dilute solution, and are correlated with the presence of proteins assemblies of typical size tens of nanometers. The assemblies only exist when the protein mixture is sufficiently enriched in glutenins. They are found directly associated to the presence in the gel of domains enriched in non-exchangeable H-bonds and of size comparable to that of the protein assemblies. The domains are probed in neutron scattering experiments thanks to their unique contrast. We show that the sample visco-elasticity is also directly correlated to the quantity of domains enriched in H-bonds, showing the key role of H-bonds in ruling the visco-elasticity of polymer gluten gels.
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Affiliation(s)
- Laurence Ramos
- Laboratoire Charles Coulomb (L2C), Univ. Montpellier, CNRS, Montpellier, France
| | - Amélie Banc
- Laboratoire Charles Coulomb (L2C), Univ. Montpellier, CNRS, Montpellier, France
| | - Ameur Louhichi
- Laboratoire Charles Coulomb (L2C), Univ. Montpellier, CNRS, Montpellier, France
| | - Justine Pincemaille
- Laboratoire Charles Coulomb (L2C), Univ. Montpellier, CNRS, Montpellier, France
- Ingénierie des Agro-polymères et Technologies Emergentes (IATE), Univ. Montpellier, CIRAD, INRAE, Montpellier SupAgro, Montpellier, France
| | - Jacques Jestin
- Laboratoire Léon Brillouin, UMR 12, Université Paris-Saclay, IRAMIS/CEA Saclay, 91191 Gif-sur-Yvette Cedex, France
| | - Zhendong Fu
- Forschungszentrum Jülich GmbH, JCNS am MLZ Lichtenbergstr. 1, 85748 Garching, Germany
| | - Marie-Sousai Appavou
- Forschungszentrum Jülich GmbH, JCNS am MLZ Lichtenbergstr. 1, 85748 Garching, Germany
| | - Paul Menut
- Ingénierie des Agro-polymères et Technologies Emergentes (IATE), Univ. Montpellier, CIRAD, INRAE, Montpellier SupAgro, Montpellier, France
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300 Massy, France
| | - Marie-Hélène Morel
- Ingénierie des Agro-polymères et Technologies Emergentes (IATE), Univ. Montpellier, CIRAD, INRAE, Montpellier SupAgro, Montpellier, France
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Costanzo S, Banc A, Louhichi A, Chauveau E, Wu B, Morel MH, Ramos L. Tailoring the Viscoelasticity of Polymer Gels of Gluten Proteins through Solvent Quality. Macromolecules 2020. [DOI: 10.1021/acs.macromol.0c01466] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Salvatore Costanzo
- Laboratoire Charles Coulomb (L2C), Univ. Montpellier, CNRS, Montpellier, France
| | - Amélie Banc
- Laboratoire Charles Coulomb (L2C), Univ. Montpellier, CNRS, Montpellier, France
| | - Ameur Louhichi
- Laboratoire Charles Coulomb (L2C), Univ. Montpellier, CNRS, Montpellier, France
| | - Edouard Chauveau
- Laboratoire Charles Coulomb (L2C), Univ. Montpellier, CNRS, Montpellier, France
| | - Baohu Wu
- Forschungszentrum Jülich GmbH JCNS am MLZ,Lichtenbergstr. 1, Garching 85748, Germany
| | - Marie-Hélène Morel
- Ingénierie des Agro-Polymères et Technologies Emergentes (IATE), Univ. Montpellier, CIRAD, INRAE, Montpellier SupAgro, Montpellier, France
| | - Laurence Ramos
- Laboratoire Charles Coulomb (L2C), Univ. Montpellier, CNRS, Montpellier, France
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