School of Food Science, Northeast Agricultural University, Harbin, China.
College of Food Engineering, Harbin University of Commerce, Harbin, China.
J Sci Food Agric. 2023 Sep;103(12):5677-5686. doi: 10.1002/jsfa.12702. Epub 2023 Jun 11.
In this paper, wheat gluten (WG) was modified by electrochemical deamidation. The effects of electrochemical treatment time on the conformation and functional properties of WG and its mechanism were studied.
Wheat gluten demonstrated a maximum deamidation of 50.94%. Fourier transform infrared spectroscopy (FTIR) showed a decrease in α-helix and β-sheets and an increase in β-turns and random coils, indicating that the secondary structure of WG became looser and more disordered with increased molecular flexibility. Electrochemical deamidation significantly increased the net charge and solubility of WG, the emulsifying activity index (EAI) increased from 8.53 to 15.66 m g , the foaming capacity (FC) increased from 4.55 to 13.72 cm , and the water-holding capacity (WHC) and oil-holding capacity (OHC) reached maximum levels of 8.42 g g and 7.45 g g , respectively, at 90 min.
Electrochemical deamidation appears to be a useful technique to improve the processing characteristics of WG. © 2023 Society of Chemical Industry.
本文采用电化学去酰胺法对小麦面筋（WG）进行改性。研究了电化学处理时间对 WG 构象和功能特性的影响及其机制。
WG 的最大去酰胺度为 50.94%。傅里叶变换红外光谱（FTIR）表明，α-螺旋和β-折叠减少，β-转角和无规卷曲增加，表明 WG 的二级结构变得更松散、更无序，分子柔韧性增加。电化学去酰胺显著增加了 WG 的净电荷和溶解度，乳化活性指数（EAI）从 8.53 增加到 15.66 m g ，起泡能力（FC）从 4.55 增加到 13.72 cm ，持水能力（WHC）和持油能力（OHC）分别在 90 分钟时达到 8.42 g g 和 7.45 g g 的最大值。
电化学去酰胺似乎是一种改善 WG 加工特性的有用技术。 © 2023 化学工业协会。
