Aggregation behavior of wheat gluten during carboxylic acid deamidation upon hydrothermal treatment

Journal of Cereal Science

Volumn 54, Issue 1, 2011, Pages 129-136

  Liao, Lan ^a   Liu, Tong xun ^a   Zhao, Mou ming ^a   Zhao, Hai feng ^a   Cui, Cun ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Aggregation behavior; Carboxylic acid deamidation; Hydrothermal treatment; Wheat gluten

Indexed keywords

TRITICUM AESTIVUM;

EID: 79960723159     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2011.01.017     Document Type: Article

References (29)

1. Ahmedna M., Prinyawiwatkul W., Rao R.M. Solubilized wheat protein isolate: functional properties and potential food applications. Journal of Agricultural and Food Chemistry 1999, 47(4):1340-1345.
2. Belton P.S. On the elasticity of wheat gluten. Journal of Cereal Science 1999, 29(2):103-107.
3. Bell L.N., Touma D.E. Glass transition temperatures determined using a temperature-cycling scanning calorimeter. Journal of Food Science 1996, 61:807-810. 828.
4. Chan W.M., Ma C.Y. Acid modification of proteins from soymilk residue (okara). Food Research International 1999, 32:119-127.
5. Humphris A.D.L., McMaster T.J., Miles M.J., Gilbert S.M., Shewry P.R., Tatham A.S. Atomic force microscopy (AFM) study of interactions of HMW subunits of wheat glutenin. Cereal Chemistry 2000, 77(2):107-110.
6. Ikeda S., Morris V.J., Nishinari K. Microstructure of aggregated and nonaggregated κ-carrageenan helices visualized by atomic force microscopy. Biomacromolecules 2001, 2:1331-1337.
7. Jachimska B., Wasilewska M., Adamczyk Z. Characterization of globular protein solutions by dynamic light scattering, electrophoretic mobility, and viscosity measurements. Langmuir 2008, 24:6866-6872.
8. Liao L., Zhao M.M., Ren J.Y., Zhao H.F., Cui C., Hu X. Effect of acetic acid deamidation-induced modification in functional and nutritional properties and conformation of wheat gluten. Journal of the Science of Food Agriculture 2010, 90:409-417.
9. Liao L., Liu T.X., Zhao M.M., Cui C., Yuan B.E., Tang S., Yang F. Functional, nutritional and conformational changes from deamidation of wheat gluten with succinic acid and citric acid. Food Chemistry 2010, 123:123-130.
10. Laemmli L.I.K. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 1970, 227:680-685.
11. Lagrain B., Goderis B., Brijs K., Delcour J.A. Molecular basis of processing wheat gluten toward biobased materials. Biomacromolecules 2010, 11:533-541.
12. Lavelli V., Guerrieri N., Cerletti P. Controlled reduction study of modifications induced by gradual heating in gluten proteins. Journal of Agricultural and Food Chemistry 1996, 44:2549-2555.
13. Matsudomi N., Kato A., Kobayashi K. Conformation and surface properties of deamidated gluten. Journal of Agricultural and Biology Chemistry 1982, 46(6):1583-1586.
14. Matsudomi N., Sasaki T., Tanaka A., Kobayashi K., Kato A. Polymerization of deamidated peptide fragments obtained with the mild acid hydrolysis of ovalbumin. Journal of Agriculture and Food Chemistry 1985, 33:738-742.
15. Matsudomi N., Sasaki T., Kato A., Kobayashi K. Conformational changes and functional properties of acid-modified soy protein. Journal of Agriculture and Biology Chemistry 1985, 49:1251-1256.
16. Mimouni B., Raymond J., Merledesnoyers A.M., Azanza J.L., Ducastaing A. Combined acid deamination and enzymic hydrolysis for improvement of the functional properties of wheat gluten. Journal of Cereal Science 1994, 20(2):153-165.
17. Nagodawithana T.W. Savory flavors. Bioprocess Production of Flavor, Fragrance, and Color Ingredients 1994, 135-168. John Wiley and Sons, New York. A. Gabelman (Ed.).
18. Pouplin M., Redl A., Gontard N. Glass transition of wheat gluten plasticized with water, glycerol, or sorbitol. Journal of Agricultural and Food Chemistry 1999, 47:538-543.
19. Roussel H., Cheftel J.C. Mechanisms of gelation of sardine proteins: influence of thermal processing and of various additives on the texture and protein solubility of kamaboko gels. International Journal of Food Science Technology 1990, 25:260-280.
20. Schofield J.D., Bottomley R.C., Timms M.F., Booth M.R. The effect of heat on wheat gluten and the involvement of sulphydryl-disulphide interchange reactions. Journal of Cereal Science 1983, 1:241-253.
21. Shewry P.R., Halford N.G., Belton P., Tatham A.S. The structure and properties of gluten: an elastic protein from wheat grain. Philosophical Transactions of the Royal Society of London Series B-Biological Sciences 2002, 357(1418):133-142.
22. Shewry P.R., Popineau Y., Lafiandra D., Belton P. Wheat glutenin subunits and dough elasticity: findings of the EUROWHEAT project. Trends in Food Science Technology 2001, 11:433-441.
23. Shewry P.R., Tatham A.S. Disulphide bonds in wheat gluten proteins. Journal of Cereal Science 1997, 25(3):207-227.
24. Shewry P.R., Tatham A.S. The prolamin storage proteins of cereal seeds: structure and evolution. Biochemistry Journal 1990, 267(1):1-12.
25. Veerman C., Ruis H., Sagis L.M.C., van der Linden E. Effect of electrostatic interactions on the percolation concentration of fibrillar β-lactoglobulin gels. Biomacromolecules 2002, 3:869-873.
26. Wang J.S., Wei Z.Y., Lu L., Bian K., Zhao M.M. Characteristics of enzymatic hydrolysis of thermal-treated wheat gluten. Journal of Cereal Science 2009, 50:205-209.
27. Wang Q., Wang J.F., Geil P.H., Padua G.W. Zein adsorption to hydrophilic and hydrophobic surfaces investigated by surface plasmon resonance. Biomacromolecules 2004, 5:1356-1361.
28. Yang H., Wang Y., Lai S., An H., Li Y., Chen F. Application of atomic force microscopy as a nanotechnology tool in food science. Journal of Food Science 2007, 72:65-75.
29. Zhang Y.H., Tang C.H., Wen Q.B., Yang X.Q., Li L., Deng W.L. Thermal aggregation and gelation of kidney bean (Phaseolus vulgaris L.) protein isolate at pH 2.0: influence of ionic strength. Food Hydrocolloids 2010, 24:266-274.