Influence of reconstituted gluten fractions on the short-term and long-term retrogradation of wheat starch

Effect of protein–starch interactions on starch retrogradation and implications for food product quality

“…Still, the theory of amylose-protein V-complex formation remains largely speculative. Both modified glutenin and gliadin were shown to impact starch retrogradation based on the work by Chen et al (2019), but the significantly higher hydrophobicity of gliadins as compared to glutenins (Kuang et al, 2022;Uthayakumaran et al, 2001) suggests gliadins most likely play a larger role in hydrophobic interactions with starch (Figure 2). This is further supported by work from Girard et al (2019), whereby gliadin addition to wheat starch was shown to reduce pasting time compared to glutenin addition or starch alone.…”

“…Thermal treatment is known to unfold proteins, thus exposing hydrophobic residues (glycine, alanine, valine, leucine, proline, phenylalanine, methionine, and tryptophan) (Li, Yuan, et al, 2020), which may repel water from the starch granule, restricting swelling and molecular mobility (Section 6.1). Kuang et al (2022) suggested that hydrophobic glutenin polypeptides were able to restrict amylopectin retrogradation through this mechanism. Differential scanning calorimetry data suggested that glutenin was partially denatured in the wheat starch gelatinization range, and because glutenins have been shown to participate in hydrophobic interactions (Girard et al, 2018), it is plausible that the increase in hydrophobicity was the cause of decreased amylopectin retrogradation observed via X-ray diffraction analysis (Kuang et al, 2022).…”

“…The amylose double helix contains a hydrophobic center that may interact with hydrophobic compounds to form a stable complex that prevents amylose-amylose associations (Section 3.3). Wheat-derived gliadins have been shown to exhibit hydrophobic interaction with amylose (Chen et al, 2019;Kuang et al, 2022). When comparing the effects of wheat glutenins and gliadins on the retrogradation of wheat starch, Kuang et al (2022) showed that wheat gliadins had a greater impact on starch retrogradation than wheat glutenins in the short term (0-8 h) based on the spin-spin relaxation time and viscoelasticity profile of the staling starch-protein gels.…”

“…Wheat-derived gliadins have been shown to exhibit hydrophobic interaction with amylose (Chen et al, 2019;Kuang et al, 2022). When comparing the effects of wheat glutenins and gliadins on the retrogradation of wheat starch, Kuang et al (2022) showed that wheat gliadins had a greater impact on starch retrogradation than wheat glutenins in the short term (0-8 h) based on the spin-spin relaxation time and viscoelasticity profile of the staling starch-protein gels. Short-term retrogradation is correlated with amylose retrogradation specifically because amylopectin reassociation takes longer due to steric hindrance of the outer branches (Kang et al, 1997).…”

“…Due to these considerations, the lipid and protein content of starch should be reported in any studies exploring protein-modulated starch retrogradation. Of the work listed in Table 1, Xiao and Zhong (2017), Lu et al (2016), Zhang et al (2019), Lian et al (2013), Hu et al (2020), Chen et al (2019), and Kuang et al (2022) did not report lipid content that may impact starch retrogradation. Protein content was not reported for studies by Xiao and Zhong (2017), Niu et al (2017), Zhang et al (2019), Lian et al (2013), Yu et al (2015), Yang et al (2019), andHu et al (2020).…”