Combined effect of carboxymethylcellulose and salt on structural properties of wheat gluten proteins. (December 2019)

• Record Type: Journal Article
• Authors: Tang, Yu; Yang, Yaxuan; Wang, Qiming; Tang, Yuwan; Li, Fuhua; Zhao, Jichun; Zhang, Yuhao; Ming, Jian
• Is Part Of: Food hydrocolloids. Volume 97(2019)
• Publication Date: 2019-12
• Subjects: Interaction -- Gluten -- Glutenin -- Gliadin -- Carboxymethylcellulose -- Salt; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2019.105189
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: The interactions of carboxymethylcellulose (CMC) with gluten proteins (including glutenin and gliadin fractions) at different salt content were investigated. It has been found that CMC could bind hydrophobic sites of the gluten and glutenin. A higher percentage of β-sheet structures were observed in the gluten and glutenin when adding salt, but CMC addition inhibited the effect of salt on gluten and glutenin to some extent and maintained the original secondary structures of proteins. The tertiary structures of three proteins were affected by the addition of CMC and salt. CMC could protect the energy-stable disulfide bonds of three proteins from destruction by salt. The combination of salt and CMC can improve the thermal stability of three proteins. Moreover, the low-molecular-weight glutenin has stronger ability to bind with CMC than gliadin, and non-covalent bonds (hydrogen bond, electrostatic and hydrophobic interaction) played an important role in the mixing process besides disulfide bonds. Graphical abstract: Image 104687 Highlights: Glutenin cross-linked more easily with carboxymethylcellulose (CMC) than gliadin. CMC protected the secondary structure of gluten and glutenin from salt. The combination of salt and CMC improved the thermal stability of gluten proteins.