Persimmon tannin changes the properties and the morphology of wheat gluten by altering the cross-linking, and the secondary structure in a dose-dependent manner. (November 2020)

• Record Type: Journal Article
• Authors: Du, Jing; Dang, Meizhu; Khalifa, Ibrahim; Du, Xia; Xu, Yujuan; Li, Chunmei
• Is Part Of: Food research international. Volume 137(2020)
• Publication Date: 2020-11
• Subjects: Persimmon tannin -- Wheat gluten -- Physicochemical properties -- Cross linking; Glycine (PubChem CID: 750) -- 5, 5′-Dithiobis-(2-nitrobenzoic acid) (PubChem CID: 6254) -- Phenol (PubChem CID: 996) -- o-Phthaldialdehyde (PubChem CID: 4807) -- 2-mercaptoethanol (PubChem CID: 1567) -- Edetic acid (EDTA) (PubChem CID: 6049) -- Dithioerythritol (DTT) (PubChem CID: 439352) -- Sodium 1-dodecanesulfonate (SDS) (PubChem CID: 23665726); Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2020.109536
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: PT altered gluten features and morphology in a dose-dependent manner. PT increased the hardness, viscoelasticity and thermal stability of gluten. PT interfered gluten cross-linking and gluten conformation. Abstract: The effects of persimmon tannin (PT) on the texture, viscoelasticity, thermal stability, and morphology of gluten were studied and the underlying mechanisms were also explored. The results showed that PT increased the hardness and viscoelasticity but lowered the cohesiveness and extensibility of gluten in a dose-dependent manner. Additionally, PT increased the denaturation temperature and enthalpy of gluten, and induced the formation of gluten with compact structure. High concentration of PT (8%) significantly increased the hardness and viscoelasticity of gluten, and induced the formation of compact structure of gluten by disturbing the conformation of gluten, and interfering gluten cross-linking through decreasing disulfide bonds, free sulfydryl groups, and free amino groups. In contrast, low concentration (0.25%) of PT slightly altered the gluten properties and morphology. Our work extended the study on the supplementation of phenolic compounds in wheat flour-based products.