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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Chemical and structural characteristics of proteins of non-vital and vital wheat glutens

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Author(s):
Ortolan, Fernanda [1, 2] ; Urbano, Karoline [1] ; Netto, Flavia Maria [1] ; Steel, Caroline Joy [1]
Total Authors: 4
Affiliation:
[1] Univ Estadual Campinas, Fac Engn Alimentos, Rua Monteiro Lobato, 80, Cidade Univ Zeferino Vaz, BR-13083862 Campinas, SP - Brazil
[2] Inst Fed Educ Ciencia & Tecnol Sao Paulo, Campus Capivari, BR-13360000 Capivari, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: FOOD HYDROCOLLOIDS; v. 125, APR 2022.
Web of Science Citations: 0
Abstract

Vital wheat gluten is an important ingredient in the baking industry. Its technological quality is associated to its protein content and protein chemical and structural characteristics. The aim of this study was to evaluate these protein characteristics of commercial vital wheat glutens from different origins (VGA and VGB), improving information for application in baking. Besides, non-vital gluten (NVG) was produced through severe heat treatment to verify the effect of high temperature on its chemical and structural characteristics and gluten network development. Relative amounts of gluten fractions, protein solubility, linkages involved in gluten network structure, secondary structure and gluten network micrographs were analyzed. Differences in the chemical and structural characteristics of VGA and VGB were observed. The differences observed revealed that VGA showed a better balance between gliadin (extensibility) and glutenin (elasticity) than VGB, and also VGA presented a greater amount of fl-turn structure, involved in the elastic properties of the gluten network. Furthermore, NVG formed insoluble protein aggregates with high amounts of fl-turn structure and undefined secondary structure; as a result, NVG did not form a network-like structure. These differences showed the need for more information about vital gluten proteins that will be used in bread making, contributing to its commercial specifications. (AU)

FAPESP's process: 14/02533-9 - Physicochemical characteristics of vital wheat gluten proteins of different origins
Grantee:Karoline Urbano
Support Opportunities: Scholarships in Brazil - Scientific Initiation