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

Autor(es)

Ortolan, Fernanda ^{[1, 2]} ; Urbano, Karoline ^[1] ; Netto, Flavia Maria ^[1] ; Steel, Caroline Joy ^[1]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: FOOD HYDROCOLLOIDS; v. 125, APR 2022.
• Citações Web of Science: 0

Resumo

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)

• Processo FAPESP: 14/02533-9 - Características físico-químicas das proteínas do glúten vital de diferentes origens
• Beneficiário: Karoline Urbano
• Modalidade de apoio: Bolsas no Brasil - Iniciação Científica