Quantitative approach to study secondary structure of proteins by FT-IR spectroscopy, using a model wheat gluten system

Fevzioglu, Mehtap; Ozturk, Oguz Kaan; Hamaker, Bruce R.; Campanella, Osvaldo H.

doi:10.1016/j.ijbiomac.2020.07.299

Cited by 81 publications

(35 citation statements)

References 29 publications

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“…The amide bands of proteins have several distinct vibrational modes, including amide I, II, and III. Amide I (1600–1700 cm −1 ) resulted primarily from ν (C=O) and δ(N–H), whereas amide II and III (1480–1580 cm −1 ; 1200–1350 cm −1 ) originated from ν(C–N) and δ(N–H) [ 39 ]. Among them, amide I was the most useful in reflecting secondary and tertiary structures [ 9 ].…”

Section: Resultsmentioning

confidence: 99%

Changes in Gel Structure and Chemical Interactions of Hypophthalmichthys molitrix Surimi Gels: Effect of Setting Process and Different Starch Addition

Jiang

Chen

Xiao

et al. 2021

Foods

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The modifications of histological properties and chemical forces on heated surimi gels with starch addition (0–12 g/100 g surimi) were investigated. Two types of heating processes (direct heating and two-step heating) were carried out on surimi gels in order to reveal the effect of setting on mixed matrices. The results of transverse relaxation time showed less immobile water and free water converted into bound water in a matrix subjected to the setting process. Scanning electron microscope and light microscopy images revealed inefficient starch-swelling in two-step heated gels. Chemical interactions and forces in direct cooking gels were more vulnerable to starch addition, resulting in significant decreases in hydrophobic interaction and sulfhydryl content (p < 0.05). With the increment of starch, the disulfide stretching vibrations of the gauche–gauche–gauche conformation were reduced in both gel matrices. The structural variations of different components collectively resulted in changes in texture profile analysis and water holding capacity. Overall, the results demonstrated that starch addition had a great and positive effect on the weak gel matrix by direct heating.

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Section: Resultsmentioning

confidence: 99%

Changes in Gel Structure and Chemical Interactions of Hypophthalmichthys molitrix Surimi Gels: Effect of Setting Process and Different Starch Addition

Jiang

Chen

Xiao

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…After correction with a linear baseline, information on the peaks was acquired by Gaussian smoothing and numerical fitting for the spectra of the amide I band (1600–1700 cm −1 ). The secondary structure of wheat protein was assigned based on the literature (Nawrocka et al ., 2018; Fevzioglu et al ., 2020; Yu et al ., 2020). As particles break, the number of random coils in the secondary structure of the wheat protein decreases, whereas the ratio of α helix increases.…”

Section: Resultsmentioning

confidence: 99%

Effect of different milling mechanical forces on the structures and properties of wheat flour

Tian

Wang

et al. 2021

Int J of Food Sci Tech

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Summary Size reduction by milling of endosperm granules produces flour and prompts the heterogeneous distribution of nutrients, changing its properties. The effects of impact milling and frictional milling on the breakage of endosperm granules were evaluated. Comparison of both methods showed that frictional milling initially squeezed larger starch granules out of the endosperm granules, and the flour particles were smaller and exhibited decreased relative crystallinity. Meanwhile, impact milling peeled the protein off the surface of endosperm granules, and the surface of the flour particles had higher S and N contents. Moreover, the content of random coils decreased, and the V‐shaped peak disappeared. The weight loss rate of the ground samples and the maximum thermal cracking temperature of the impact‐milled samples increased significantly as processing progressed. Different milling mechanical forces can be used in combination to obtain the desired flour.

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“…Spectrums were collected 4 times with a resolution of 4 cm −1 in the wavenumber region between 4,000 and 400 cm −1 . The spectral analysis referred to the methods described by Mehtap Fevzioglu with minor modifications ( 24 ). The secondary structure was processed by introducing second derivative techniques and Fourier-self deconvolution of the amide I region of the protein (1,600–1,700 cm −1 ) using OMNIC software (Thermo Electron Corp.).…”

Section: Methodsmentioning

confidence: 99%

Effect of Frying Process on Nutritional Property, Physicochemical Quality, and in vitro Digestibility of Commercial Instant Noodles

Wang

et al. 2022

Front. Nutr.

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The effects of frying process on the nutritional property, physicochemical quality, and in vitro digestibility of instant noodle products are investigated in this study. Scanning electron microscope (SEM) and Fourier transform infrared spectrometer (FT-IR) were also used to explore the changes in the microstructure and protein transformation. Noodles, after the frying process, showed a lower proportion of carbohydrate, protein, fiber, and also total starch and digestible starch, but higher content of fat and resistant starch in the proximate analysis. The frying process was also considered to improve the texture, surface color, and sensory properties of instant noodle products, accompanied by better cooking quality, including shorter cooking time and lower cooking loss during the rehydration. The honeycomb-like, porous, and less uniformed structure, and also the higher levels of β-sheets and β-turns, and the lower proportion of α-helixes of protein structure from fried instant noodle was also observed. The in vitro digestibility of starch and protein were downregulated in the fried group (81.96% and 81.31, respectively, on average) compared with the non-fried group (97.58% and 88.78, respectively, on average). Thus, the frying process lowered the glycemic index and regulated protein secondary structure by inhibiting continuous digesting enzyme activity, generating starch-lipid complexes, and changing the levels of protein transformation. In conclusion, our findings will provide an innovative evaluation of the frying process on instant noodles and even other various starch-based prepared food products.

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Quantitative approach to study secondary structure of proteins by FT-IR spectroscopy, using a model wheat gluten system

Cited by 81 publications

References 29 publications

Changes in Gel Structure and Chemical Interactions of Hypophthalmichthys molitrix Surimi Gels: Effect of Setting Process and Different Starch Addition

Changes in Gel Structure and Chemical Interactions of Hypophthalmichthys molitrix Surimi Gels: Effect of Setting Process and Different Starch Addition

Effect of different milling mechanical forces on the structures and properties of wheat flour

Effect of Frying Process on Nutritional Property, Physicochemical Quality, and in vitro Digestibility of Commercial Instant Noodles

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