Gluten Conformation at Different Temperatures and Additive Treatments

The effect of temperature (25, 45, and 65 degrees C) on the gluten secondary structure was investigated by using Fourier transform infrared (FTIR) spectroscopy and modulation of disulfide and hydrogen bonds contributions (100 ppm ascorbic acid (AA), 0.6% diacetyl tartaric acid ester of monoglycerides (DATEM), and 0.25 mM dithiothreitol (DTT)). The results showed that additives heated at 65 degrees C altered most of the gluten matrix formation by changing structural secondary structures compared to the secondary structures of native gluten (control). The content of random coils, alpha-helices, and beta-sheet of gluten increased, while the extent of beta-turns and antiparallel beta-sheets decreased, which led to the transformation to a more stable secondary conformation. In addition, the rheological properties (%creep strain) revealed that gluten deformation increased during the heating process with all of the additives. The chemometric method could quantitate an overall alteration of gluten polymerization and gluten matrix formation during heating with additive treatments.

Automated summary

This study investigated the effect of temperature on the secondary structure of gluten by using FTIR spectroscopy and modulation of disulfide and hydrogen bonds. The results showed that heating additives at 65 degrees C significantly altered the secondary structure of gluten and transformed it to a more stable conformation.