Glutathione affects rheology and water distribution of wheat dough by changing gluten conformation and protein depolymerisation

The effects of reduced glutathione (GSH) on dough rheology, water state and distribution, gluten conformation, and protein molecular weight distribution were investigated. Addition of GSH (0.02-0.04%) resulted in a more viscous and less elastic dough with decreasedG ' and increased tan delta values, which suggested decreased cross-links in gluten network and a weakened dough structure. The molecular weight of proteins was reduced by the GSH-induced cleavage of intermolecular disulphide bonds. Fourier transform infrared spectroscopy showed a high fraction of beta-sheet formation at the expense of alpha-helix and beta-turns, indicating a destabilised secondary structure and protein depolymerisation. GSH increased water release from the gluten network in dough resulting in an increase in freezable water content and caused water redistributed from bound water to weakly bound water. This study provided insights into correlation between wheat dough rheological properties and gluten structure influenced by GSH.

Automated summary

The addition of reduced glutathione (GSH) affects the rheological properties of dough, protein structure, and water distribution. GSH decreases the cross-links in gluten network, reduces protein molecular weight, and changes the protein secondary structure. Additionally, GSH alters the distribution of water in the dough.