Details

Autor(en) / Beteiligte

• Kłosok, Konrad
• Welc-Stanowska, Renata
• Nawrocka, Agnieszka

Titel

Changes in the conformation and biochemical properties of gluten network after phenolic acid supplementation

Ist Teil von

• Journal of cereal science, 2023-03, Vol.110, p.103651, Article 103651

Ort / Verlag

Elsevier Ltd

Erscheinungsjahr

2023

Link zum Volltext

Quelle

Elsevier ScienceDirect Journals Complete

Beschreibungen/Notizen

• The use of Fourier transform infrared spectroscopy (FTIR) allowed for the determination of changes in the secondary structure of gluten network after model dough supplementation with selected phenolic acids. The model dough was supplemented with phenolic acids at the following concentrations: 0.05%, 0.1%, and 0.2% (w/w). Results obtained from amide I band analysis, revealed that addition of phenolic acids to the dough resulted in formation of ß-turns and antiparallel-ß-sheets at expense of pseudo-ß-sheets and hydrogen-bonded ß-turns. Analysis of the amide III band showed that the ß-sheet structures content increased at the expense of α-helices and ß-turns. The changes occurring within the OH stretching region after the addition of phenolic acids were minor. UV–Vis analysis revealed that the gluten samples, which were modified by hydroxycinnamic acids, displayed stronger antioxidant activity than the gluten samples modified with hydroxybenzoic acids. An additional functional group in the form of a hydroxyl group (-OH) also displayed a significant effect on antioxidant properties. As the mixing of model dough progresses, hydrophobicity of the gluten network increases, however, the changes were minor. The changes in hydrophobicity after phenolic acid supplementation were also minor. Obtained data indicated that phenolic acid interacted more with glutenin fraction than with gliadins. [Display omitted] •Acids induced formation of antiparallel-β-sheets and β-turns from pseudo-β-sheets.•Addition of phenolic acids had no effect on the gluten hydration level.•Phenolic acid led to increase in gluten-phenolic acid antioxidant properties.•Hydroxycinnamic acids-gluten complexes showed the strongest antioxidant capacity.•Phenolic acids interacted foremost with glutenins.