Functional Properties of Gluten from Different Wheat Cultivars

ZHANG Lingwen; LI Xinxin; WANG Xuefei; HU Xinyue; JI Hongfang; BI Jicai

doi:10.13386/j.issn1002-0306.2021090184

Volume 43 Issue 12

Jun. 2022

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Science and Technology of Food Industry > 2022 > 43(12): 77-83. > DOI: 10.13386/j.issn1002-0306.2021090184

ZHANG Lingwen, LI Xinxin, WANG Xuefei, et al. Functional Properties of Gluten from Different Wheat Cultivars[J]. Science and Technology of Food Industry, 2022, 43(12): 77−83. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090184.

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Functional Properties of Gluten from Different Wheat Cultivars

1.
School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
2.
Food College, Xinyang Agriculture and Forestry University, Xinyang 464399, China

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Received Date: September 14, 2021
Available Online: April 10, 2022

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Abstract

Abstract

The glutens obtained from ten different wheat cultivars were employed as materials, and the hydration properties (water and oil holding capacity), and surface properties (foaming ability and foaming stability, emulsifying capacity) of gluten were investigated. Subsequently, available sulfhydryl group, disulfide bond, and secondary structure of gluten were analyzed. The results indicated that the functional properties of gluten were different among cultivars. Both of the water-holding capacity and oil-holding capacity of gluten from high-strength wheat flour were significantly higher than those from low and medium-strength wheat flour (P<0.05). Gluten from Xinmai26 and Shiluan02-1 displayed the highest water holding capacity (356.58%) and oil holding capacity (392.5%), respectively. Gluten from low-strength wheat flour had higher foaming ability and surface hydrophobicity. YubaoNo.1 gluten had the highest foaming property with the value of 183.33%, and Zhengmai103 gluten had the strongest surface hydrophobicity (P<0.05). The contents of free sulfhydryl group and disulfide bond in gluten were also different among cultivars. The content of disulfide bond from high-strength wheat was higher while low-strength wheat had more free sulfhydryl group. Additionally, gluten from high-strength wheat contained the highest ratio of α-helix, while β-sheet and random coil occupied larger in gluten from low-strength wheat. These data would provide scientific basis for the deep-processing and its application in specific fields of gluten protein.
- gluten,
- different wheat cultivars,
- hydration properties,
- surface properties,
- structure

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References (29)

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