ArticleFoods (Basel, Switzerland)2022
Gluten Conformation at Different Temperatures and Additive Treatments.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed, 12 citations in OpenAlex.
- Influence of protein in low paste viscosities of Bambara groundnut flours from heat-treated Bambara groundnut seeds.Heliyon · 2024Article
- Enzymatic Hydrolysis as an Effective Method for Obtaining Wheat Gluten Hydrolysates Combining Beneficial Functional Properties with Health-Promoting Potential.Molecules (Basel, Switzerland) · 2024Article
- Optimization of Enzymatic Hydrolysis by Protease Produced fromInternational journal of food science · 2024Article
- Processing Effects on Protein Structure and Physicochemical Properties.Foods (Basel, Switzerland) · 2022Article
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Authors and funding
4 authors at 2 institutions in 2 countries.
Funding
Abstract
The effect of temperature (25, 45, and 65 °C) on the gluten secondary structure was investigated by using Fourier transform infrared (FTIR) spectroscopy and modulation of disulfide and hydrogen bonds contributions (100 ppm ascorbic acid (AA), 0.6% diacetyl tartaric acid ester of monoglycerides (DATEM), and 0.25 mM dithiothreitol (DTT)). The results showed that additives heated at 65 °C altered most of the gluten matrix formation by changing structural secondary structures compared to the secondary structures of native gluten (control). The content of random coils, α-helices, and β-sheet of gluten increased, while the extent of β-turns and antiparallel β-sheets decreased, which led to the transformation to a more stable secondary conformation. In addition, the rheological properties (%creep strain) revealed that gluten deformation increased during the heating process with all of the additives. The chemometric method could quantitate an overall alteration of gluten polymerization and gluten matrix formation during heating with additive treatments.
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