Dehydration of gluten matrix as a result of dietary fibre addition – A study on model flour with application of FT-IR spectroscopy

Nawrocka, Agnieszka; Miś, Antoni; Niewiadomski, Zbigniew

doi:10.1016/j.jcs.2017.02.001

Cited by 58 publications

(31 citation statements)

References 30 publications

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“…This shift was also present in the spectra of potato starch, but it was not as pronounced as was the case of wheat flour. These changes may be related to the hydration of gluten proteins observed in the amide II band (Nawrocka et al, 2017) or they may be related to the vibrations of the C=O groups belonging to the starch. Dankar et al (2018) and Dar et al (2018) also observed changes in the 1640 cm -1 band in their studies.…”

Section: Resultsmentioning

confidence: 99%

Influence of storage under unfavourable conditions on the caking properties and fungal contamination of potato starch and wheat flour

Wajs¹,

Bańda²,

Panek³

et al. 2020

Int. Agrophys.

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In recent years, there has been growing interest in the elimination of undesirable phenomena in the processing of bulk materials. In this study, the relationship between the mechanical properties of caking, as analysed with FTIR structural measurements, and the phenomena connected with fungal growth were investigated in wheat flour and potato starch. The materials were stored in high humidity conditions at room temperature (20 ± 2 o C) in order to rapidly cause caking. The results showed changes in cake strength, for which the maximum force recorded by the sensor during storage was assumed. For the potato starch, the maximum strength occurred on the 8th day of storage and amounted to 29.4 N. From that day, the level of strength in this powder started to decrease, however, an increase in fungal contamination was also observed. Day 8 also marked the beginning of structural changes in the potato starch, which were observed in the FTIR spectra. The results obtained suggest that the strength of the agglomerates correlates with structural changes and fungal contamination. K e y w o r d s: caking, food powders, mechanical properties, fungal spoilage, powder quality

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Section: Resultsmentioning

confidence: 99%

Influence of storage under unfavourable conditions on the caking properties and fungal contamination of potato starch and wheat flour

Wajs¹,

Bańda²,

Panek³

et al. 2020

Int. Agrophys.

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“…The analysed spectra were averaged over five registered spectra series. In order to eliminate the effect of water bands from samples, the spectrum of 10% D 2 O aqueous solution was subtracted from all spectra according to Nawrocka et al ( 2017 ). In order to separate the overlapping bands in the amide I region and to allow an identification of the constitutes of protein secondary structure, the second derivative of the amide I band was calculated using five points two-degree polynomial function.…”

Section: Methodsmentioning

confidence: 99%

“…This method has been already used to highlight the relationship between protein structure, rheological characteristics of doughs and technological properties of wheat bread (Sivam et al 2013 ; Wang et al 2015 ). It was also applied to study changes in the gluten structure as a result of supplementation of wheat dough with dietary fibre preparations (Nawrocka et al 2017 ) and fibre polysaccharides (Nawrocka et al 2018 ).…”

Section: Introductionmentioning

confidence: 99%

Investigation of viscoelastic behaviour of rice-field bean gluten-free dough using the biophysical characterization of proteins and starch: a FT-IR study

et al. 2019

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Gluten-free bread making success is closely linked to the biophysical behaviour of dough. Quality of these doughs is largely determined by the properties of their proteins and starch. This study aimed to explain, at the structural level the rheological behaviour of gluten-free rice-field bean dough compared to that of soft wheat. The conformational aspects of proteins and starch were studied using Fourier transformed infrared spectroscopy (FT-IR). Doughs of soft wheat, rice, field bean, mixture of rice-field bean flour and the same mixture where a portion of rice flour underwent hydrothermal treatment were studied. The results show that viscous and viscoelastic components of gluten-free doughs were changed by supplementation of rice with field bean flour. Most of gluten-free doughs possessed a higher storage modulus in comparison with soft wheat dough. Analysis of FT-IR spectra in the amide I region conveyed to find the differences relative to soft wheat flour dough showed that in non-gluten doughs the increase in β-sheet content was observed at the expense of β-turns. These results were confirmed by amide I deconvolution. Gluten-free doughs contained more β-sheet structure as compared to soft wheat dough and less β-turns inducing high structuralization level that characterized this type of dough matrix. Concerning starch, the supplementation with rice-field bean generated the reorganization of field bean and rice doughs starches approaching that of wheat dough. Electronic supplementary materialThe online version of this article (10.1007/s13197-019-03602-2) contains supplementary material, which is available to authorized users.

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“…Mechanism of interactions between gluten network and the DFP were also studied with application of FT-IR spectroscopy [ 18 ]. Analysis of amide I and amide III bands confirmed that the addition of DFP resulted in aggregation of gluten proteins.…”

Section: Factors Affecting Structure Of Gluten Network Gliadins Amentioning

confidence: 99%

Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods

et al. 2021

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This review presents applications of spectroscopic methods, infrared and Raman spectroscopies in the studies of the structure of gluten network and gluten proteins (gliadins and glutenins). Both methods provide complimentary information on the secondary and tertiary structure of the proteins including analysis of amide I and III bands, conformation of disulphide bridges, behaviour of tyrosine and tryptophan residues, and water populations. Changes in the gluten structure can be studied as an effect of dough mixing in different conditions (e.g., hydration level, temperature), dough freezing and frozen storage as well as addition of different compounds to the dough (e.g., dough improvers, dietary fibre preparations, polysaccharides and polyphenols). Additionally, effect of above mentioned factors can be determined in a common wheat dough, model dough (prepared from reconstituted flour containing only wheat starch and wheat gluten), gluten dough (lack of starch), and in gliadins and glutenins. The samples were studied in the hydrated state, in the form of powder, film or in solution. Analysis of the studies presented in this review indicates that an adequate amount of water is a critical factor affecting gluten structure.

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Dehydration of gluten matrix as a result of dietary fibre addition – A study on model flour with application of FT-IR spectroscopy

Cited by 58 publications

References 30 publications

Influence of storage under unfavourable conditions on the caking properties and fungal contamination of potato starch and wheat flour

Influence of storage under unfavourable conditions on the caking properties and fungal contamination of potato starch and wheat flour

Investigation of viscoelastic behaviour of rice-field bean gluten-free dough using the biophysical characterization of proteins and starch: a FT-IR study

Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods

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