Changes in the conformation and biochemical properties of gluten network after phenolic acid supplementation

Kłosok, Konrad; Welc, Renata; Nawrocka, Agnieszka

doi:10.1016/j.jcs.2023.103651

Cited by 3 publications

(4 citation statements)

References 29 publications

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“…This suggests that the modification of model dough with phenolic acids results in the cleavage of the intermolecular bonds within the pseudo-β-sheets in gliadin proteins. On the other hand, Kłosok et al reported that an increase in the content of antiparallel β-sheets and β-turns at the expense of pseudo-β-sheets can be caused by prolonged dough mixing [14]. A similar effect was observed by Krekora et al, who analysed the interactions between gluten and phenolic acids in the samples taken after dough breakdown [33].…”

Section: Changes In the Secondary Structure Of Gliadinmentioning

confidence: 75%

“…It was reported that the addition of dietary fibre preparations to model dough caused the formation of new hydrogen bonds and changes in the conformation of the disulphide bridges, leading to gluten protein aggregation [13]. The addition of phenolic acids also resulted in undesirable changes in the secondary structure of the gluten network [14][15][16]. Sivam et al (2012) studied the interaction between gluten proteins and pectins, as well as polyphenols extracted from berries, in a model and in real bread.…”

Section: Introductionmentioning

confidence: 99%

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Insight into Organization of Gliadin and Glutenin Extracted from Gluten Modified by Phenolic Acids

Welc-Stanowska,

Kłosok,

Nawrocka

2023

Molecules

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The changes in the secondary structure of individual gluten protein fractions (gliadin and glutenin) caused by the supplementation of model dough with eight phenolic acids were analysed. Gliadins and glutenins were extracted from gluten samples obtained from overmixed dough. The changes in the gliadin secondary structure depended on the amount of phenolic acid added to the dough. Higher acid concentrations (0.1% and 0.2%) led to a significant reduction in the amount of α-helices and to the formation of aggregates, non-ordered secondary structures, and antiparallel β-sheets. After the addition of acids at a lower concentration (0.05%), the disaggregation of pseudo-β-sheet structures and the formation of β-turns, hydrogen-bonded β-turns, and antiparallel β-sheets were detected. In the case of glutenin, most of the phenolic acids induced the formation of intermolecular hydrogen bonds between the polypeptide chains, leading to glutenin aggregation. When phenolic acids were added at a concentration of 0.05%, the process of protein folding and regular secondary structure formation was also observed. In this system, antiparallel β-sheets and β-turns were created at the expense of pseudo-β-sheets.

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Section: Changes In the Secondary Structure Of Gliadinmentioning

confidence: 75%

Section: Introductionmentioning

confidence: 99%

Insight into Organization of Gliadin and Glutenin Extracted from Gluten Modified by Phenolic Acids

Welc-Stanowska,

Kłosok,

Nawrocka

2023

Molecules

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“…The procedure for preparing the dough samples was described in previous articles (Kłosok et al, 2022(Kłosok et al, , 2023. Briefly, the samples were collected prior to dough breakdown, with the collection time varying depending on the type of phenolic acid used.…”

Section: Dough Preparationmentioning

confidence: 99%

“…ORIGIN (v. 9.0 PRO, OriginLab Corporation, USA) was utilized to perform a structural analysis of the amide I band (1 580-1 720 cm -1 ) and amide III band (1 200-1 320 cm -1 ). The secondary structure of gluten proteins was determined according to Kłosok et al (2023) and Yang et al (2015) for the amide I band, and according to Stani et al (2020) for the amide III band. To detect changes in the secondary structure, difference spectra were calculated for both bands by subtracting the spectrum of gluten washed out from gluten or model dough from the spectrum of gluten-phenolic acid (Nawrocka et al, 2017a).…”

Section: Fourier Transform Infrared Spectra (Ft-ir) Collection and Da...mentioning

confidence: 99%

Effects of phenolic acid molecular structure on the structural properties of gliadins and glutenins

Kłosok,

Welc-Stanowska,

Nawrocka

2024

Int. Agrophys.

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The aim of this research is to determine how phenolic acids affect the individual structure of gluten proteins: gliadins and glutenins, by understanding the underlying molecular interactions. Fourier transform infrared spectroscopy was used to determine changes in the secondary structure of the individual gluten network proteins: gliadins and glutenins, after addition of selected phenolic acids to the model dough. Phenolic acids were added to the model dough at the following concentrations: 0.05, 0.1 and 0.2% (w/w). The phenolic acids induce changes in the secondary structure of the gliadins and glutenins. The degree of interaction depends on the structure and concentration of the added phenolic acid. In most cases, these interactions lead to the formation of disordered structures in both gliadins and glutenins. From the results obtained, it can be concluded that the inclusion of certain phenolic acids in the dough affects the hydrogen bonding in gliadins and glutenin, and that phenolic acids interact non-covalently with these gluten proteins. The findings could potentially be applied to food chemistry and may have an impact on the allergenic properties of gluten, particularly in relation to the reduction of the β-turn content within glutenins.Ke y w o r d s: FT-IR spectroscopy, gliadin, phenolic acids, secondary structure, glutenin

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Vacuum modification of wheat bread with encapsulated rosehip extract: Evaluation of physicochemical and microstructural properties

Şimşek

Özgen

2023

Journal of Cereal Science

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Changes in the conformation and biochemical properties of gluten network after phenolic acid supplementation

Cited by 3 publications

References 29 publications

Insight into Organization of Gliadin and Glutenin Extracted from Gluten Modified by Phenolic Acids

Insight into Organization of Gliadin and Glutenin Extracted from Gluten Modified by Phenolic Acids

Effects of phenolic acid molecular structure on the structural properties of gliadins and glutenins

Vacuum modification of wheat bread with encapsulated rosehip extract: Evaluation of physicochemical and microstructural properties

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