Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland.
Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland.
Food Chem. 2022 Sep 30;389:133109. doi: 10.1016/j.foodchem.2022.133109. Epub 2022 Apr 29.
Effect of overmixing process and structure of selected phenolic acids belonging to hydroxycinnamic and hydroxybenzoic group on the structure of gluten network were analysed with application of FT-Raman Spectroscopy. Modification of gluten by acids resulted in formation of aggregates and unordered structures at the expense of protein stabilizing structures (e.g. β-sheets or β-turns). Supplementation with most of the acids caused reduction in the amount of disulphide bonds in the most stable conformation (g-g-g). Changes in the molecular organization of gluten proteins depended on the chemical structure of particular acids. The presence of bands assigned to aggregates was connected with the number of OH groups present at the aromatic ring of the acids. Acids belonging to hydroxycinnamic group did not incorporate or incorporate only partially into gluten network by formation of covalent or hydrogen bonds. Spectrophotometric analysis showed that hydroxycinnamic acids can interact stronger with gluten proteins compared to hydroxybenzoic acids.
采用傅里叶变换拉曼光谱法分析了选自羟基肉桂酸和羟基苯甲酸族的某些酚酸的过度混合过程和结构对面筋网络结构的影响。酸改性面筋会形成聚集体和无定形结构，而牺牲蛋白质稳定结构（例如β-折叠或β-转角）。大多数酸的添加会导致最稳定构象（g-g-g）中二硫键数量减少。面筋蛋白分子组织的变化取决于特定酸的化学结构。存在分配给聚集体的带与酸的芳环上存在的 OH 基团的数量有关。属于羟基肉桂酸的酸不能通过形成共价或氢键完全掺入面筋网络中，或者仅部分掺入。分光光度分析表明，与羟基苯甲酸相比，羟基肉桂酸可以与面筋蛋白更强地相互作用。
