Effects of catechins on the polymerisation behaviour, conformation and viscoelasticity of wheat gluten

The effects of different catechin monomers on the molecular weight distribution, free sulfhydryl group content, subunit distribution, secondary structure, and rheological properties of wheat gluten were investigated. Summary The effects of catechins on the structural properties of wheat gluten were...

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Bibliographic Details
Published in:International journal of food science & technology 2021-02, Vol.56 (2), p.753-761
Main Authors: Pan, Junxian, Zhang, Haihua, Liu, Jun, Jiang, Yulan, Lv, Yangjun, Han, Jianzhong
Format: Article
Language:English
Subjects:
Catechin
Catechin monomer
Conformation
Covalent bonds
Depolymerization
Fourier transforms
Gliadin
Gluten
Glutenin
Helices
High performance liquid chromatography
interaction
Liquid chromatography
polymerisation
Polymerization
Properties (attributes)
Protein structure
Rheological properties
Secondary structure
Sheets
Viscoelasticity
Wheat
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Summary:The effects of different catechin monomers on the molecular weight distribution, free sulfhydryl group content, subunit distribution, secondary structure, and rheological properties of wheat gluten were investigated. Summary The effects of catechins on the structural properties of wheat gluten were investigated in terms of their polymerisation behaviour, conformation and viscoelasticity. Depolymerisation of glutenin macropolymers was analysed by size‐exclusion high‐performance liquid chromatography (SE‐HPLC) of gluten with catechins, revealing major variation in sulfhydryl (SH) content. Compared with controls, the SH content of catechin‐enhanced gluten was significantly increased due to breakage of disulphide (SS) bonds. Reversed‐phase HPLC revealed that catechins had minimal effect on subunit distribution of gliadin and glutenin. Fourier transform infrared (FTIR) spectroscopy showed that catechins induced the transformation of α‐helices to β‐sheets, β‐turns and antiparallel β‐sheets. Rearrangement of secondary structure when supplemented with catechins might be a consequence of altered non‐covalent interactions. Catechins increased tan δ, indicating enhanced gluten fluid properties. These results imply that catechins might weaken the network structure of gluten and change the rheological properties by inhibiting SS cross‐linkage formation and influencing non‐covalent bonds.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.14719