Changes in secondary structure of gluten proteins due to emulsifiers

Gómez, Analía Verónica; Ferrer, Evelina G.; Añón, Marı́a Cristina; Puppo, Marı́a Cecilia

doi:10.1016/j.molstruc.2012.08.031

Cited by 81 publications

(37 citation statements)

References 23 publications

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“…The control sample contained 43%, 45%, and 12% of disulphide bridges in the g-g-g, t-g-g, and t-g-t conformation, respectively. Similar results were obtained for gluten washed out from model flour, which was reconstituted from two commercial components: wheat gluten and wheat starch (Nawrocka et al, 2015) and for gluten washed out from commercial flour (Gomez, Ferrer, Anon, & Puppo, 2013).…”

Section: Changes In Disulphide Bridges (S-s) Conformationsupporting

confidence: 81%

Raman studies of gluten proteins aggregation induced by dietary fibres

et al. 2016

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Section: Changes In Disulphide Bridges (S-s) Conformationsupporting

confidence: 81%

Raman studies of gluten proteins aggregation induced by dietary fibres

et al. 2016

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“…Likewise, emulsifiers widely used in bakery product such as sodium stearoyl lactylate (SSL) can induce protein folding including an increase in α-helix conformation and a decrease in β-sheet, turns and random coil (Figure 1). The conformation change may be resulted from the low burial of tryptophan residues to a more hydrophobic environment and the low percentage area of the C-H stretching band for GS0.25 (Gluten + 0.25% SSL) (Gómez et al, 2013).…”

Section: Gluten Proteinmentioning

confidence: 99%

Interactions between plant proteins/enzymes and other food components, and their effects on food quality

Zhao

Ning

2015

Critical Reviews in Food Science and Nutrition

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Plant proteins are the main sources of dietary protein for humans, especially for vegetarians. There are a variety of components with different properties coexisting in foodstuffs, so the interactions between these components are inevitable to occur, thereby affecting food quality. Among these interactions, the interplay between plant proteins/enzymes from fruits and vegetables, cereals, and legumes and other molecules plays an important role in food quality, which recently has gained a particular scientific interest. Such interactions not only affect the appearances of fruits and vegetables and the functionality of cereal products but also the nutritive properties of plant foods. Non-covalent forces, such as hydrogen bond, hydrophobic interaction, electrostatic interaction, and van der Waals forces, are mainly responsible for these interactions. Future outlook is highlighted with aim to suggest a research line to be followed in further studies.

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“…dough (Gomez et al, 2004) as deduced from the larger width of the tail of the mixograms after 8 min of mixing produced with the former (Van Steertegem et al, 2013b). In this context, Gomez et al (2004) and Gomez et al (2013) have suggested that binding of the surfactant's lipophilic part to proteins during mixing increases protein aggregation. Taken together, it is more likely that SSL interacts with gluten than with starch.…”

Section: Impact Of Ssl and Mixing Time On Gluten Polymerization Durinmentioning

confidence: 99%

“…They present an interesting tool to change dough's mixing properties and, in the end, the transient gluten network structure. The dough strengthening effect of SSL has been attributed to its interactions with gluten proteins during dough mixing, which may cause gluten aggregation and increase dough strength (Gomez, Ferrer, Anon, & Puppo, 2013;Gomez et al, 2004). In contrast, according to Collar, Armero, and Martinez (1998), during dough mixing, SSL preferentially binds to the inside part of the starch granules and only loosely to gluten.…”

Section: Introductionmentioning

confidence: 99%