Deamidation was performed under different conditions to find the best way for preparing soluble wheat gluten and the conformation was also investigated to understand the mechanisms responsible for the functional changes. Wheat gluten was heated at 70 °C for 20 h with hydrochloric acid (0.08 M), malic acid (1.6 M), tartaric acid (0.8 M) and citric acid (1.0 M) or at 121 °C for 15 min with tartaric acid (0.8 M). Comparison of the degree of deamidation and hydrolysis showed that high temperature (121 °C) could accelerate deamidation and tartaric acid (0.8 M) could be the most appropriate acid to replace hydrochloric acid (0.08 M) for preparing deamidated wheat gluten of similar properties. It was confirmed by the results that the solubility and emulsifying property of deamidated wheat glutens were significantly improved, and the essential amino acid contents were enhanced. Circular dichroism and Fourier-transform infrared spectroscopy showed there was a decrease in β-sheet and a slight increase in random coil of deamidated wheat glutens. Wheat glutens of largely folded conformation tended to extend after deamidation based on fluorescence measurement showing the exposure of tryptophan residue to hydrophilic environment and enhanced surface hydrophobicity. The size of protein increased upon deamidation, which was observed by atomic force microscope, further illuminating that an extended conformation was adopted. The extended structure could at least partially contribute to the improvement of solubility and emulsifying property.
Food Hydrocolloids – Elsevier
Published: Nov 1, 2017
It’s your single place to instantly
discover and read the research
that matters to you.
Enjoy affordable access to
over 18 million articles from more than
15,000 peer-reviewed journals.
All for just $49/month
Query the DeepDyve database, plus search all of PubMed and Google Scholar seamlessly
Save any article or search result from DeepDyve, PubMed, and Google Scholar... all in one place.
Get unlimited, online access to over 18 million full-text articles from more than 15,000 scientific journals.
Read from thousands of the leading scholarly journals from SpringerNature, Elsevier, Wiley-Blackwell, Oxford University Press and more.
All the latest content is available, no embargo periods.
“Hi guys, I cannot tell you how much I love this resource. Incredible. I really believe you've hit the nail on the head with this site in regards to solving the research-purchase issue.”Daniel C.
“Whoa! It’s like Spotify but for academic articles.”@Phil_Robichaud
“I must say, @deepdyve is a fabulous solution to the independent researcher's problem of #access to #information.”@deepthiw
“My last article couldn't be possible without the platform @deepdyve that makes journal papers cheaper.”@JoseServera