Effects of Wheat Amylose on the Formation of Disulfide Bonds in Urea-Soluble Glutenin

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food and Bioprocess Technology Pub Date : 2024-09-03 DOI:10.1007/s11947-024-03580-0
Daoxiang Chen, Hui Liu, Xinhua Liu, Haixin Jing, Xijun Lian
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Abstract

The addition of excessive amylose to the dough leads to a deterioration in the quality of the gluten network. Disulfide bond is the main factor influencing the quality of gluten network structure. In this paper, wheat amylose was mixed with urea-soluble glutenin (USG) under different conditions to investigate its effects on the disulfide bond formation of USG. The results showed that the addition of 5% wheat amylose stirred at 45 ℃ for 1 h could sharply increase the disulfide bond contents of USG from 0.85 to 4.35%. The results of microscopy showed that the formation of wheat amylose/USG gel was unfavorable/favorable to the formation of the disulfide bond in complex. FTIR and 13C solid-state NMR results showed that the α-helix secondary structure of USG was transformed into intermolecular β-sheet and β-turn after mixing with wheat amylose. Ser of USG interacted with wheat amylose through dehydration condensation and hydrogen bonds formed between Pro of USG and C2, 3, 5, 6 of wheat amylose during the interaction of both. The X-ray diffraction pattern of USG was 2θ 22.06°, 23.56°, 29.10°, and 35.30°, and they all disappeared after mixing with wheat amylose. USG with the highest disulfide bond contents in complex showed lower peak denaturation temperature and melting enthalpy. A possible interaction way of wheat amylose and USG was deduced. Wheat amylose could regulate the disulfide bond formation of USG under appropriate conditions.

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小麦直链淀粉对尿素溶性谷蛋白中二硫键形成的影响
在面团中添加过量的直链淀粉会导致面筋网络的质量下降。二硫键是影响面筋网络结构质量的主要因素。本文在不同条件下将小麦直链淀粉与脲溶谷蛋白(USG)混合,研究其对 USG 二硫键形成的影响。结果表明,添加 5%的小麦直链淀粉并在 45 ℃ 下搅拌 1 小时,可使 USG 的二硫键含量从 0.85% 剧增至 4.35%。显微镜观察结果表明,小麦直链淀粉/USG凝胶的形成不利于/有利于二硫键在复合物中的形成。傅立叶变换红外光谱和 13C 固态核磁共振结果表明,USG 与小麦淀粉混合后,其 α-螺旋二级结构转变为分子间 β-片状和 β-匝状结构。USG的Ser与小麦淀粉通过脱水缩合作用,USG的Pro与小麦淀粉的C2、3、5、6在作用过程中形成氢键。USG 的 X 射线衍射图样分别为 2θ 22.06°、23.56°、29.10° 和 35.30°,与小麦直链淀粉混合后,它们都消失了。复合物中二硫键含量最高的 USG 的变性峰值温度和熔化焓均较低。由此推断出小麦直链淀粉与 USG 可能的相互作用方式。在适当的条件下,小麦直链淀粉可以调节 USG 二硫键的形成。
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来源期刊
Food and Bioprocess Technology
Food and Bioprocess Technology 农林科学-食品科技
CiteScore
9.50
自引率
19.60%
发文量
200
审稿时长
2.8 months
期刊介绍: Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.
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