Effect of acetic acid deamidation‐induced modification on functional and nutritional properties and conformation of wheat gluten

Abstract

The results show that low-concentration acetic acid can modify wheat gluten mainly by deamidation, resulting in deamidated wheat gluten with good functional and nutritional properties.

Effects of Ultrasound Pretreatment on the Enzymolysis and Structural Characterization of Wheat Gluten

“…FTIR spectra of samples were prepared according to the method reported by Liao, Liu et al [15]. Mixed 1 mg of the freezedried WG powder with 200 mg of solid KBr powder.…”

Application Potential of Food Protein Modification

“…This role of electrostatics to deamidationinduced disruption of protein structure was supported by further observations on wheat gluten: both acetic acid and HCl induced deamidation had substantial consequences for the secondary structure of wheat gluten. It was thus postulated that strong deamidation induced protein unfolding as a result of electrostatic repulsion (Liao et al, 2010). Acetic acid induced deamidation of wheat gluten was further found to inhibit SDS-stable aggregate formation whilst largely retaining its ability to form disulfide bonds (Liao et al, 2010).…”

“…It was thus postulated that strong deamidation induced protein unfolding as a result of electrostatic repulsion (Liao et al, 2010). Acetic acid induced deamidation of wheat gluten was further found to inhibit SDS-stable aggregate formation whilst largely retaining its ability to form disulfide bonds (Liao et al, 2010). The rate of the deamidation reaction has been found to depend on primary sequence and pH under which the reaction takes place, but was independent of ionic strength for model peptides (Patel & Borchardt, 1990a, 1990bRobinson & Rudd, 1974;Tyler-Cross & Schirch, 1991), soy protein and egg white lysozyme (Zhang et al, 1993).…”

“…In a limited number of cases protein engineering has been intentionally employed to modify the nutritional quality, for example to increase the nutritional value of plant proteins (Liao et al, 2010). However, the main objective of most studies employing protein engineering is to investigate the consequences of the modification procedure for a range of functional properties.…”

Functional, nutritional and conformational changes from deamidation of wheat gluten with succinic acid and citric acid

“…However, deamidation with hydrochloric acid leads to certain problems, such as uncontrollable hydrolysis, the production of potentially carcinogenic compounds, including mono-and dichloropropanols and monochloropropanediols, and the isomerisation of certain amino acids, that have remain unresolved (Nagodawithana, 1994). Several studies have investigated the use of acetic acid in deamidation of proteins (Aranyi & Hawrylewicz, 1972;Berti et al, 2007;Liao et al, 2009;Wu et al, 1976). These studies showed that acetic acid-induced deamidation of proteins could be an economic and efficient way to improve the solubility, foaming and emulsification properties of proteins.…”