Entanglement between Water Un-Extractable Arabinoxylan and Gliadin or Glutenins Induced a More Fragile and Soft Gluten Network Structure

Fan Li; Tingting Li; Jiajia Zhao; Mingcong Fan; Haifeng Qian; Yan Li; Li Wang

doi:10.3390/foods12091800

Foods (Apr 2023)

Entanglement between Water Un-Extractable Arabinoxylan and Gliadin or Glutenins Induced a More Fragile and Soft Gluten Network Structure

Fan Li,
Tingting Li,
Jiajia Zhao,
Mingcong Fan,
Haifeng Qian,
Yan Li,
Li Wang

Affiliations

Fan Li: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
Tingting Li: Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, 159 Longpan Road, Nanjing 210037, China
Jiajia Zhao: College of Cooking Science and Technology, Jiangsu College of Tourism, Yangzhou 225000, China
Mingcong Fan: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
Haifeng Qian: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
Yan Li: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
Li Wang: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China

DOI: https://doi.org/10.3390/foods12091800
Journal volume & issue: Vol. 12, no. 9
p. 1800

Abstract

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This study aimed to investigate the effects of water-unextractable arabinoxylan (WUAX) on the gluten network structure, especially on gliadins and glutenins. The results indicated that the free sulfhydryl (free SH) of gliadins increased by 25.5% with 100 g/kg WUAX, whereas that of glutenins increased by 65.2%, which inhibited the formation of covalent bonds. Furthermore, β-sheets content decreased 5.63% and 4.75% for gliadins and glutenins with 100 g/kg WUAX, respectively, compared with the control. WUAX increased β-turns prevalence for gliadins, while the content of α-helixes and random coils had less fluctuation. In glutenins, the contents of α-helixes and β-sheets decreased and β-turns increased. Moreover, compared with the control, the weight loss rate for gliadins and glutenins increased by 2.49% and 2.04%, respectively, with 60 g/kg WUAX. The dynamic rheological analysis manifested that WUAX impaired the viscoelasticity property of gliadin and glutenin. Overall, WUAX weakened the structure of the gliadins and glutenins, leading to quality deterioration of gluten.

Published in Foods

ISSN: 2304-8158 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Chemical technology
Website: http://www.mdpi.com/journal/foods

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