This study investigated the impact of high-molecular-weight glutenin subunits (HMW-GS) on gluten aggregation and dough rheology at different mixing stages, using wheat lines with deletions at the Glu-B1 locus. Dough rheology was analyzed across varying mixing levels, while the multiscale structure and composition of gluten were systematically characterized. Additionally, molecular dynamics simulations under increased pressure (10 bar) provided detailed insights into the structural dynamics of different HMW-GSs. The results showed that optimum mixing promoted gluten aggregation, enhancing viscoelasticity, while over-mixing led to disaggregation. HMW-GS deletions, particularly of Bx7, significantly hindered gluten aggregation under optimum mixing, limiting stable disulfide bonds, intermolecular β-sheet formation, and hydrophobic interactions essential for tertiary structure. Conversely, HMW-GS deletions facilitated disaggregation during over-mixing, with Bx7 deletion having a stronger impact. Molecular dynamics simulations further illustrated Bx7's role, showing its more hydrophobic and flexible structure compared to By8, supporting the experimental observation that Bx7 deletion affects gluten network integrity more markedly. These findings underscore the critical role of HMW-GS in modulating gluten aggregation, providing a molecular basis for targeted HMW-GS manipulation in wheat breeding to enhance dough functionality and improve processing stability across various mixing conditions.
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http://dx.doi.org/10.1016/j.foodchem.2024.142205 | DOI Listing |
Int J Biol Macromol
December 2024
College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China. Electronic address:
Int J Mol Sci
December 2024
Department of Nutrition, China Medical University, No. 100, Sec. 1, Jingmao Rd., Beitun Dist., Taichung City 40604, Taiwan.
Alzheimer's disease (AD), a leading neurodegenerative disorder, is closely associated with the accumulation of amyloid-beta (Aβ) peptides in the brain. The enzyme β-secretase (BACE1), pivotal in Aβ production, represents a promising therapeutic target for AD. While bioactive peptides derived from food protein hydrolysates have neuroprotective properties, their inhibitory effects on BACE1 remain largely unexplored.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
Jiangxi Key Laboratory of Natural Products and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, Jiangxi, PR China. Electronic address:
The mechanism of how the coexistence of oat β-glucan (OβG) and tea polyphenols (TP) impacts gluten aggregation properties was investigated. The OβG might form interchain hydrogen bondings and compete for water with gluten, which could increase gluten aggregation and the gluten network's expansion, leading to its increasing average particle size (by 17.23 %) with 5%OβG.
View Article and Find Full Text PDFJ Agric Food Chem
December 2024
Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzhou City 510632, China.
This study investigates the inhibitory effects of lignin on gluten digestibility and elucidates the underlying mechanism using static in vitro digestion protocols involving pepsin and pancreatin. Gluten digestibility was evaluated based on the degree of protein hydrolysis (DH), peptides' profile, and free amino acids (AAs) content. The interactions between lignin and gluten under digestive conditions and their impact on proteolytic enzyme activities were examined through various analytical techniques, including scanning electron microscopy (SEM), viscosity measurements, ζ-potential analysis, and enzyme kinetics.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, People's Republic of China; State Key Laboratory of Aridland Crop Science, Lanzhou 730070, Gansu, People's Republic of China. Electronic address:
Our previous study found that pectin with different degrees of esterification (DE) could affect the thermal aggregation of gluten, but the mechanism was not clear. Analyzing the thermal aggregation of glutenin and gliadin supplemented with pectin can clarify this mechanism. With the increase of temperature, the particle size, disulfide bonds and β-sheet of glutenins increased, the surface hydrophobicity (H) and fluorescence intensity decreased, and the network gradually aggregated, but the change trend of gliadins was opposite.
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