Protein, thermal and functional properties of α-, γ- and ω-gliadins of wheat and their effect on bread making characteristics

Chaudhary, Nisha; Virdi, Amardeep Singh; Dangi, Priya; Khatkar, B. S.; Mohanty, Ashok Kumar; Singh, Narpinder

doi:10.1016/j.foodhyd.2021.107212

Cited by 22 publications

(17 citation statements)

References 42 publications

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“…The enhanced concentration of glutenins created a more uniform, dense, and closely intact dough network. Inclusion of purified gliadin fractions was shown to produce shorter strands, thus resulting in the open gluten structure due to its monomeric nature and property of providing fluidity to the developed dough (Chaudhary et al, 2022; Dewan et al, 2022).…”

Section: Resultsmentioning

confidence: 99%

“…Furthermore, textural properties of gliadins fortified noodles revealed soft and adhesive noodles due to the viscous and monomeric characteristics of gliadin proteins. The effect of gliadins addition on dough microstructure has been clarified by Chaudhary et al (2022) where the open network with short strands resulted from gliadins addition in the dough resulting in a soft and extensible gluten network.…”

Section: Resultsmentioning

confidence: 99%

“…Micro‐doughlab has been a boon, being efficient, and reproducible, while requires a small amount of sample to determine rheological properties, when the base flour has been fortified with gluten and its subfractions (glutenin, LMW‐GS [low molecular weight glutenin subunits], gliadin, and its subfractions) (Chaudhary et al, 2022; Dangi et al, 2019; Khatkar et al, 2013). Researchers have made significant discoveries about the functionality of individual wheat protein fractions and successfully established the relations with the end product quality (Barak et al, 2014a; Chaudhary et al, 2016b; Chaudhary et al, 2022). The relationship of gliadin and glutenin fractions was established in significant correlation with dough rheological parameters like dough development time and stability, where a positive association was found with glutenins, While negative relationship with gliadins (Barak et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

“…The reason lies in the protein's nature, that is, gliadins are monomeric viscous proteins while glutenins are polymeric elastic proteins forming the gluten network in the dough. Gliadins fortification resulted in developing soft and weak dough may be due to the absence of cysteine residues as exhibited byChaudhary et al (2022) revealed the decline in DS and DDT with higher values for DSO through the rheological analysis of isolated pure gliadins and its subfractions. Strong and dense gluten association was created in dough supplemented with…”

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confidence: 98%

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Effects of wheat gliadin and glutenin fractions on dough properties, oil uptake, and microstructure of instant noodles

Dewan

Chaudhary

Khatkar

2022

Food Processing Preservation

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In lieu to understand the functionality of individual gluten fractions along with varietal variation in dough and instant noodles quality characteristics, this project was designed. Glutenins addition enhanced rheological properties such as dough development time (DDT), dough stability (DS), and energy at peak (EP) more significantly in DBW88 as compared to HI1500. Gliadins addition amplified dough softening (DSO) more prominently in HI1500 than DBW88. Instant noodles cooking and textural qual-

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 98%

See 2 more Smart Citations

Effects of wheat gliadin and glutenin fractions on dough properties, oil uptake, and microstructure of instant noodles

Dewan

Chaudhary

Khatkar

2022

Food Processing Preservation

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“…The gluten proteins have been strongly acknowledged to personate a prominent act in defining the functional properties and processability of wheat flour (N. Chaudhary et al, 2016aChaudhary et al, , 2016cChaudhary et al, , 2017. The protein functionality is linked to its conformational state, which is predominantly restrained by the processing parameters (Chaudhary et al, 2022;Dewan et al, 2022). The initial speculations in context to the secondary structure of aggregated gliadins and LMW-GS were realized by Tatham et al (1987) using circular dichroism spectroscopy.…”

Section: Introductionmentioning

confidence: 99%

Secondary structure, thermal and functional characterization of low molecular weight glutenin subunits in relation to instant noodle quality

Dangi

Chaudhary

Khatkar

2022

Food Processing Preservation

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The research work aimed to investigate the secondary structure, thermal and functional behavior of gluten, glutenin and low molecular weight-glutenin subunits (LMW-GS) of Indian wheat and to establish significant correlation among these technofunctional attributes. The secondary structure as revealed by Fourier transform infrared (FTIR) spectroscopy indicated that glutenins exhibited maximum absorption intensity (595.6 cm 2 ), followed by LMW-GS (517.1 cm 2 ) and gluten (276.87 cm 2 ) in the amide I region. The thermogravimetric analysis (TGA) of gluten, glutenin and LMW-GS recorded disruption of the covalent peptide linkages in the amino acid residues at 273, 275 and 238°C, respectively. The denaturation peak temperature of gluten, glutenin and LMW-GS, as evident from differential scanning calorimetry (DSC) curves was 112.94, 173.88 and 108.08°C, respectively. Considerable variations were observed in the oil uptake, cooked weight, cooking loss, hardness and chewiness values of instant noodles on addition of gluten, glutenin and LMW-GS, respectively. Novelty impact statement:The research work provides an insight to the secondary structure and thermal behavior of gluten, glutenin and unreduced LMW-GS. The functional assessment of these fractions was carried out in terms of instant noodle quality. The cooked instant noodles fortified with these fractions exhibited significant variation in their microstructures as revealed from scanning electron microscopy.

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Effect of different gliadin/glutenin on the oil content of fried dough sticks: insights obtained from macroscopic to microscopic scales

Wang,

Zheng,

Liu

et al. 2024

J Sci Food Agric

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BackgroundFried dough sticks, widely enjoyed in southeast Asia, are made by frying a mixture of wheat flour and water at high‐temperature. With the move towards industrial production, there is an increasing demand for healthier versions. Understanding the key properties of fried dough sticks and how the ingredients interact is crucial for meeting these health‐focused consumer preferences.ResultsIn this study, the connections between the dough's rheological and thermal properties, alongside the interactions between gluten proteins and the oil content in fried dough sticks, were examined and analyzed at varying gliadin to glutenin mass ratios (Gli/Glu). The results indicated that a general decrease in the viscoelastic properties of the dough was associated with an increase in the Gli/Glu ratio. Furthermore, a heightened concentration of gliadin was observed to augment the mass loss of gluten proteins, thereby engendering a spatially sparse network structure. Additionally, this excessive presence of gliadin precipitated the thermal instability within the dough, necessitating an augmented chemical force to preserve the stability of the gluten network structure.ConclusionAt the Gli/Glu ratio of 5:5, the gluten protein exhibited enhanced thermal stability and minimal mass loss. At this specific ratio, the gluten network was characterized by a comparatively high prevalence of extended gluten films and short‐chain structures, which resulted in the production of fried dough sticks possessing minimal structural oil content. The study provided a theoretical basis for identifying the Gli/Glu ratio as an effective approach to modulate the oil content in fried dough sticks. © 2024 Society of Chemical Industry.

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Protein, thermal and functional properties of α-, γ- and ω-gliadins of wheat and their effect on bread making characteristics

Cited by 22 publications

References 42 publications

Effects of wheat gliadin and glutenin fractions on dough properties, oil uptake, and microstructure of instant noodles

Effects of wheat gliadin and glutenin fractions on dough properties, oil uptake, and microstructure of instant noodles

Secondary structure, thermal and functional characterization of low molecular weight glutenin subunits in relation to instant noodle quality

Effect of different gliadin/glutenin on the oil content of fried dough sticks: insights obtained from macroscopic to microscopic scales

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