Keywords

Wheat Gluten Deamidation Protein Degradation Edible Carboxylic Acids Conformational Changes

Abstract

The characteristics of the deamidation effect of edible organic acid (succinic acid) on the degradation of wheat gluten under moist and hot conditions were studied. The changes in the aggregation state of SDWG molecules during the moist heat treatment were characterized through physical and chemical indicators such as the degree of deamidation, nitrogen solubility index, and degree of hydrolysis of modified wheat gluten protein (SDWG), as well as thermal characteristics, molecular weight distribution, and protein secondary structure. The results showed that the degradation reaction of wheat gluten protein molecules during the modification process showed obvious stages. In the first 10 minutes, when the degree of deamidation (from 24.65% to 64.79%), nitrogen solubility index (from 11.55% to 91.31%), the glassy state The transformation temperature (from 50.70 ¡æ to 61.80 ¡æ) and reaction enthalpy [from 1.73 J/(g?K) to 2.35 J/(g?K)] increased significantly, but the increase in the degree of hydrolysis of wheat gluten protein was only less than 1% , and SDS-PAGE and SE-HPLC detected that SDWG showed an overall degradation reaction trend. However, the infrared spectrum showed that the molecular flexibility of SDWG decreased overall. Especially at the 6th minute of the reaction, the molecular mass distribution and secondary structure characteristics showed obvious changes. This data shows that succinic acid has high specificity for deamidation of wheat gluten protein under moist and hot conditions, and the dissociation characteristics of wheat gluten protein show gradual degradation and staged nature. The aim of this study was to investigate the characteristics of the degradation of gluten by deamidation using carboxylic acids (succinic acid). The changes in succinic acid deamidated wheat gluten (SDWG), during hydrothermal treatment, were characterized using physicochemical indexes such as the deamidation degree (DD), nitrogen soluble index (NSI), degree of hydrolysis (DH), thermal characteristics, molecular weight distribution (MWD), and secondary conformation of proteins. The results indicated that, during modification, the degradation of wheat gluten molecules occurred in a stepwise manner. During the first 10 mins, the DD (from 24.65% to 64.79%), NSI (from 11.55% to 91.31%), glass transition temperature (from 50.70 to 61.80 ¡æ), and enthalpy [from 1.73 to 2.35 J/(g?K)] all significantly increased, while the increase of DH was less than 1%. Additionally, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and size exclusion-high-performance liquid chromatography (SE-HPLC ) showed that SDWG had a tendency to degrade; infrared spectra indicated that the flexibility of SDWG generally decreased. In particular, significant changes in MWD and secondary conformation were observed at 6 min after the reaction started. These results indicate that succinic acid has a high specificity for the deamidation of wheat gluten upon hydrothermal treatment and that the degradation of wheat gluten is a stepwise process with different stages.

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Original research done by Liao Lan

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