Phenolic acids-induced aggregation of gluten proteins. Structural analysis of the gluten network using FT-Raman spectroscopy

Kłosok, Konrad; Welc, Renata; Szymańska-Chargot, Monika; Nawrocka, Agnieszka

doi:10.1016/j.jcs.2022.103503

Cited by 8 publications

(2 citation statements)

References 28 publications

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“…The β-sheet content increased in all gliadin samples except those with lower vanillic acid concentration and those containing 0.1% 4XY. These observations were in line with the results of previous studies (Kłosok et al, 2022).…”

Section: Changes In the Secondary Structure Of Gliadinssupporting

confidence: 94%

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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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Section: Changes In the Secondary Structure Of Gliadinssupporting

confidence: 94%

“…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%