Effect of cysteine on structural, rheological properties and solubility of wheat gluten by enzymatic hydrolysis

International Journal of Food Science and Technology

Volumn 45, Issue 10, 2010, Pages 2155-2161

  Zhang, Hai Hua ^a   Li, Qin ^a   Claver, Irakoze P ^b   Zhu, Ke Xue ^a   Peng, Wei ^a   Zhou, Hui Ming ^a  

^a JIANGNAN UNIVERSITY   (China)

^b Universite du Burundi   (Burundi)

Author keywords

FTIR; Gluten; Rheology; Solubility

Indexed keywords

AMIDE I; EXTENDED STRUCTURES; FTIR; GLUTEN; HYDRATION CAPACITY; LOSS MODULI; POLYMER FORMATION; RHEOLOGICAL CHANGE; RHEOLOGICAL PROPERTY; SHEAR MODULUS; STORAGE MODULI; STRUCTURAL TRANSFORMATION; VISCOELASTIC BEHAVIOUR; WHEAT GLUTEN;

AMIDES; AMINO ACIDS; ELASTIC MODULI; ELASTICITY; FOURIER TRANSFORM INFRARED SPECTROSCOPY; RHEOLOGY; SOLUBILITY; VISCOSITY;

ENZYMATIC HYDROLYSIS;

TRITICUM AESTIVUM;

EID: 77957053421     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02384.x     Document Type: Article

References (30)

1. Angioloni A, Rosa MD. Effects of cysteine and mixing conditions on white/whole dough rheological properties. Journal of Food Engineering 2007, 80:18-23.
2. Apichartsrangkoon A, Ledward DA. Dynamic viscoelastic behaviors of high pressure treated gluten-soy mixtures. Food Chemistry 2002, 77:317-323.
3. Drago SR, Gonzalez RJ. Foaming properties of enzymatically hydrolysed wheat gluten. Innovative Food Science and Emerging Technologies 2001, 1:269-273.
4. Egorov TA, Odintsova TI, Pukhalsky VA, Grishin EV. Diversity of wheat anti-mirobial peptides. Peptides 2005, 26:2064-2073.
5. Ellepola WS, Choi MS, Ma YC. Conformational study of globulin from rice (Oryza sativa) seeds by Fourier-transform infrared spectroscopy. International Journal of Biological Macromolecules 2005, 37:12-20.
6. Frater R, Hird FJR, Moss HJ, Yates JR. Role for thiol and disulphide groups in determining the rheological properties of dough made from wheaten flour. Nature 1960, 186:451-454.
7. Fu K, Griebenow K, Hsieh L, Klibanov MA, Langer R. FTIR characterization of the secondary structure of proteins encapsulated within PLGA microspheres. Journal of Controlled Release 1999, 58:357-366.
8. Hartmann R, Meisel H. Food-derived peptides with biological activity: from research to food applications. Food Biotechnology 2007, 18:163-169.
9. Hayta M, Schofield JD. Heat and additive induced biochemical transitions in gluten from good and poor breadmaking quality wheats. Journal of Cereal Science 2004, 40:245-256.
10. Indrani D, Rao GV. Effect of additives on rheological characteristics and quality of wheat flour parotta. Journal of Texture Study 2006, 37:315-338.
11. Kim HR, Bushuk W. Changes in some physicochemical properties of flour proteins due to partial reduction with dithiothreitol. Cereal Chemistry 1995, 72:450-456.
12. Koh BK, Karwe MV, Schaich KM. Effects of cysteine on free radical production and protein modification in extruded wheat flour. Cereal Chemistry 1996, 73:115-122.
13. Koh BK, Lee GC, Lim ST. Effect of amino acids and peptides on mixing and frozen dough properties of wheat flour. Journal of Food Science 2005, 70:359-364.
14. Lagrain B, Thewissen GB, Brijs K, Delcour AJ. Impact of redox agents on the extractability of gluten proteins during bread making. Journal of Agriculture and Food Chemistry 2007, 55:5320-5325.
15. Lambert IA, Kokini JL. Effect of L-cysteine on the rheological properties of wheat flour. Cereal Chemistry 2001, 78:226-230.
16. Mejri M, Roge B, BenSouissi A, Michels F, Mathlouthi M. Effects of some additives on wheat gluten solubility: a structural approach. Food Chemistry 2005, 92:7-15.
17. Piber M, Koehler P. Identification of dehydro-ferulic acidtyrosine in rye and wheat: evidence for a covalent cross-link between arabinoxylans and proteins. Journal of Agriculture and Food Chemistry 2005, 53:5276-5284.
18. Popineau Y, Huchet B, Latte C, Berot S. Foaming and emulsifying properties of fractions of gluten peptides obtained by limited enzymatic hydrolysis and ultrafiltration. Journal of Cereal Science 2002, 35:327-335.
19. Reinbold J, Rychlik M, Asam S, Wieser H, Koehler P. Concentrations of total glutathione and cysteine in wheat flour as affected by sulfur deficiency and correlation to quality parameters. Journal of Agriculture and Food Chemistry 2008, 56:6844-6850.
20. Ribotta PD, Bail AL. Effect of additives on the thermo-mechanical behaviour of dough systems at sub-freezing temperatures. European Food Research and Technology 2007, 224:519-524.
21. Schoneich C. A catalytic role for cysteine thiol radicals in oxidative protein damage. Amino acids 2009, 37:36.
22. Schurer F, Kieffer R, Wieser H, Koehler P. Effect of hydrostatic pressure and temperature on the chemical and functional properties of wheat gluten II. Studies on the influence of additives. Journal of Cereal Science 2007, 46:39-48.
23. Starzak M, Mathlouthi M. Cluster composition of liquid water derived from laser-Raman spectra and molecular simulation data. Food Chemistry 2003, 82:3-22.
24. Sun SM, Song YH, Zheng Q. Rheological behavior of heat-induced wheat gliadin gel. Food Hydrocolloid 2009, 23:1054-1056.
25. Tilley KA, Benjamin RE, Bagorogoza KE, Okot-Kotber BM, Prakash O, Kwen H. Tyrosine cross-links: molecular basis of gluten structure and function. Journal of Agriculture and Food Chemistry 2001, 49:2627-2632.
26. Wang J, Zhao M, Yang X, Jiang Y. Improvement on functional properties of wheat gluten by enzymatic hydrolysis and ultrafiltration. Journal of Cereal Science 2006, 44:93-100.
27. Wieser H. Chemistry of gluten proteins. Food Microbiology 2007, 24:115-119.
28. Wieser H, Zimmermann G. Importance of amounts and proportions of high molecular weight subunits of glutenin for wheat quality. European Food Research and Technology 2000, 210:324-330.
29. Wu W, Wu XJ, Hua YF. Structural modification of soy protein by the lipid peroxidation product acrolein. LWT-Food Science and Technology 2010, 43:133-140.
30. Yuno-Ohta N, Yamada M, Inomata M, Konagai H, Kataoka T. Gluten gel and film properties in the presence of cysteine and sodium alginate. Journal of Food Science 2009, 74:285-290.