Article
Food Science & Technology
Silvia Grassi, Mariolina Gulli, Giovanna Visioli, Alessandra Marti
Summary: The study demonstrates that gluten aggregation properties can be a reliable indicator for differentiating the quality of durum wheat cultivars. Through Principal Component Analysis, it was found that gluten aggregation characteristics can effectively separate wheat varieties of different quality classes, making it a useful tool for assessing durum wheat semolina quality.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Jie Zhang, Denglin Luo, Jinle Xiang, Wei Xu, Baocheng Xu, Peiyan Li, Jihong Huang
Summary: The study investigated the effects of ultrasound on the properties of gluten, glutenin, and gliadin, revealing that ultrasound treatment can influence the hydrogen bond strength, secondary structures, network structures, and granule sizes of proteins. Specifically, medium-intensity ultrasound treatment was found to facilitate the conversion of beta-turns into beta-sheets in proteins.
JOURNAL OF CEREAL SCIENCE
(2021)
Article
Chemistry, Applied
Hao Liu, Ying Liang, Shengyang Zhang, Xuefeng Yan, Jiayi Wang, Mei Liu, Baoshan He, Xia Zhang, Jinshui Wang
Summary: Changes in the physicochemical properties of wheat gluten during cooking were investigated. Cooking time led to initial increase and subsequent decrease in WG viscoelasticity. Covalent cross-linking of WG deepened, hydrogen bonds weakened, and hydrophobic interactions strengthened during cooking.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Yuan-Hui Wang, Ya-Ru Zhang, Xi Wang, Yue-Ying Yang, Wei-Min Guo, Ying-Xiang Fei, Lin Qiao
Summary: The internal relationship between gluten components and surface tackiness of frozen cooked noodles (FCNs) during processing was investigated. The addition of glutenin could strengthen the gluten network and improve the gelatinization degree and protein aggregation of FCNs. The addition of gliadin could promote the formation of membrane gluten network, improve the extensibility of FCNs, and decrease the surface tackiness. In the future, the synergistic effect of glutenin and gliadin will be further studied to regulate the surface tackiness and edible quality of FCNs.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Carmen Haro, Maria H. Guzman-Lopez, Miriam Marin-Sanz, Susana Sanchez-Leon, Luis Vaquero, Jorge Pastor, Isabel Comino, Carolina Sousa, Santiago Vivas, Blanca B. Landa, Francisco Barro
Summary: This study characterized the immunogenic epitopes of tritordeum bread and found that it has fewer peptides related to gluten proteins compared to gluten-free bread. Healthy individuals rated tritordeum bread higher and short-term consumption did not have significant effects on gut microbiota diversity or composition.
Article
Food Science & Technology
Jinying Guo, Yijie He, Jiaojiao Liu, Ying Wu, Ping Wang, Denglin Luo, Jinle Xiang, Jungeng Sun
Summary: Different concentrations of konjac glucomannan (KGM) had varying effects on the denaturation properties of frozen wheat gluten proteins, with a positive impact on gluten and gliadin, and a decrease in denaturation temperature and enthalpy of glutenin. The addition of KGM increased the alpha-helix structure of frozen gluten and gliadin, while decreasing that of frozen glutenin, indicating a potential interaction mechanism between KGM and the proteins. The scanning electron microscopy results confirmed the enhanced interaction between wheat proteins and KGM.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Food Science & Technology
Ivan Best, Alan Portugal, Sandra Casimiro-Gonzales, Luis Aguilar, Fernando Ramos-Escudero, Zoila Honorio, Naysha Rojas-Villa, Carlos Benavente, Ana Maria Munoz
Summary: In Peru, wheat is an important resource in the food industry but is mostly imported due to low harvested area. The quality of wheat flour was studied to ensure its suitability for bakery products. Commercial wheat flours had higher protein and gluten index compared to monovarietal wheat flours. Monovarietal wheat flours had higher gliadins and albumins/globulins and lower glutenin content. Baking strength was identified as the most important parameter for evaluating wheat flour quality. Overall, monovarietal wheat flours showed lower quality compared to commercial wheat flours.
Article
Food Science & Technology
Xiaojie Qian, Yujuan Gu, Binghua Sun, Sen Ma, Xiaoling Tian, Xiaoxi Wang
Summary: This study investigated the effects of different gluten contents and glu/gli ratios on the quality of fast-frozen steamed bread, finding that 1.0%-1:1 gluten addition resulted in the best quality and freeze stability during frozen storage. Analysis revealed that this addition led to a decrease in SDS-soluble protein and freezable water content, resulting in improved specific volume and reduced hardness of the steamed bread.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Verica Takac, Viola Toth, Marianna Rakszegi, Sanja Mikic, Milan Mirosavljevic, Ankica Kondic-Spika
Summary: The study compared the quality parameters and protein content of bread wheat and spelt wheat varieties grown under different production methods in Hungary and Serbia. Results showed that compared to spelt wheat, bread wheat exhibited better breadmaking quality, especially in traditional production systems.
Article
Food Science & Technology
Xiaoyang Zou, Xiaolong Wang, Liang Li, Pai Peng, Qianying Ma, Xinzhong Hu, Rudi Appels
Summary: This study investigated the effect of gluten on starch digestion characteristics. The results showed that the digestibility of recombinant flours could be modified by altering the molecular order of starch through varying the attributes of gluten protein. Increasing the proportion of gliadin improved the resistance of starch to digestion, while increasing glutenin enhanced both the long- and short-range molecular order of starch.
Article
Chemistry, Applied
Xia Zhang, Yu Tian, Jinjin Xing, Qi Wang, Ying Liang, Jinshui Wang
Summary: This study investigated the effects of Konjac glucomannan (KGM) on the aggregation patterns and structural properties of weak, middle, and strong gluten. The results revealed that 10% KGM substitution resulted in decreased aggregation energy for middle and strong gluten, but increased for weak gluten. Additionally, 10% KGM enhanced the aggregation of glutenin macropolymer (GMP) in weak gluten, but suppressed it in middle and strong gluten. Furthermore, 10% KGM induced a transition from alpha-helix to beta-sheet in weak gluten, while causing more random-coil structures in middle and strong gluten. The network of weak gluten became more continuous with 10% KGM, whereas it was severely disrupted in middle and strong gluten.
Article
Nutrition & Dietetics
Xiaotong Yang, Yujie Wei, Jing Liu, Hongshan Liang, Bin Li, Jing Li
Summary: The addition of wheat gluten in freeze-dried apple powders can effectively prevent moisture adsorption and caking during long-term storage. This study elucidated the anti-hygroscopic mechanism of wheat gluten and provided insights for improving the quality of apple powder and developing new anti-hygroscopic agents.
FRONTIERS IN NUTRITION
(2022)
Article
Chemistry, Applied
Jing Du, Meizhu Dang, Yangyang Jia, Yujuan Xu, Chunmei Li
Summary: Glutenin plays a more important role than gliadin in the changes induced by persimmon tannin, showing greater sensitivity to temperature and structural alterations.
Article
Food Science & Technology
Mingfei Li, Qinghua Yue, Chong Liu, Xueling Zheng, Jing Hong, Nannan Wang, Ke Bian
Summary: The study investigated the interaction between gliadin/glutenin and starch granules in dough with varied gli/glu ratios during mixing, revealing that the gli/glu ratio affected dough elasticity and strength differently at various mixing stages. The increase in gliadin ratio influenced the stability and behavior of gluten-starch dough, with implications for the formation of gluten network structure. The interactions within the dough varied depending on the gli/glu ratio, with covalent and hydrogen bonds predominating in high glutenin content dough and hydrophobic and hydrogen interactions becoming more prominent with higher gliadin ratio.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agriculture, Multidisciplinary
Marlies A. Lambrecht, Margarita Monge-Morera, Thibault Godefroidt, Nele Vluymans, Lomme J. Deleu, Peter Goos, Joost Schymkowitz, Frederic Rousseau, Jan A. Delcour
Summary: Under food-relevant processing conditions, wheat gluten peptides can form amyloid-like fibrils, with the morphology and fibrillation conditions affecting the product appearance, and the surface hydrophobicity of the peptides playing a key role in fibrillation.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)