Influence of high-molecular-weight glutenin subunits and salt types on dough rheology and gluten aggregation: A combined experimental and computational approach

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2024-11-08 DOI:10.1016/j.foodhyd.2024.110827

Tao Yang , Bo Wang , Tian Lv , Pei Wang , Qin Zhou , Dong Jiang , Hao Jiang

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Abstract

This study investigates the impact of various salts (NaCl, KCl, CaCl₂, MgCl₂) on gluten aggregation, with an emphasis on the role of high-molecular-weight glutenin subunits (HMW-GS) in modulating these impacts. The results demonstrated that NaCl significantly improved dough springiness and adhesiveness, while divalent salts like CaCl₂ and MgCl₂ had a greater effect on increasing dough hardness, with KCl showing the least impact among all salts. Differential responses were observed in HMW-GS deletion lines, where Bx7 was more responsive to NaCl and CaCl₂, whereas By8 showed stronger interactions with KCl and CaCl₂. The observed reductions in zeta potential and decrements in ionic bond content during salt-induced gluten aggregation supported the ‘electrostatic shielding’ mechanism, with hydrophobic interactions and hydrogen bonding emerging as key contributors to aggregate stability. Molecular dynamics simulations further corroborated these findings, revealing stronger Coulomb-SR interactions and enhanced binding affinities for divalent ions, in agreement with experimental data. These insights provide a theoretical foundation for optimizing low-sodium formulations in wheat-based products.

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高分子量面筋亚基和盐类对面团流变学和面筋聚集的影响：实验与计算相结合的方法

本研究调查了各种盐（NaCl、KCl、CaCl₂、MgCl₂）对面筋聚集的影响，重点是高分子量面筋蛋白亚基（HMW-GS）在调节这些影响方面的作用。结果表明，NaCl 能明显改善面团的弹性和粘合性，而 CaCl₂和 MgCl₂等二价盐对增加面团硬度的影响更大，KCl 在所有盐类中影响最小。在 HMW-GS 缺失品系中观察到了不同的反应，其中 Bx7 对 NaCl 和 CaCl₂ 的反应更强，而 By8 与 KCl 和 CaCl₂ 的相互作用更强。在盐诱导谷蛋白聚集过程中观察到的 zeta 电位降低和离子键含量减少支持了 "静电屏蔽 "机制，疏水相互作用和氢键成为聚集稳定性的关键因素。分子动力学模拟进一步证实了这些发现，揭示了更强的库仑-SR相互作用以及与二价离子更强的结合亲和力，这与实验数据一致。这些见解为优化小麦产品中的低钠配方提供了理论基础。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.