Catalase-induced changes in rheological properties and structure of wheat gluten proteins.

This study investigates the impact of catalase (CAT) on the rheological properties of wheat gluten by analyzing CAT-induced structural changes in gluten proteins to uncover the mechanisms behind these modifications. The results showed that CAT significantly enhanced the storage modulus (G') and loss modulus (G″) of gluten while reducing creep strain and recovery strain. The most pronounced effects were observed with the addition of 250 U/g CAT for 30 min. CAT facilitated the formation of larger molecular weight aggregates in gluten proteins and increased the content of disulfide bonds and β-sheets, reaching 11.42 μmol/g and 45.78 %, respectively, after treatment with 250 U/g CAT for 30 min. These structural changes reduced the hydrophobic regions of gluten, lowered gluten extractability, and enhanced the compactness and stability of the gluten network. These effects substantially influenced the rheological behavior of wheat gluten, offering new insights and practical guidance for improving gluten-based products using CAT.