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Effect of overmixing process and structure of selected phenolic acids belonging to hydroxycinnamic and hydroxybenzoic group on the structure of gluten network were analysed with application of FT-Raman Spectroscopy. Modification of gluten by acids resulted in formation of aggregates and unordered structures at the expense of protein stabilizing structures (e.g. β-sheets or β-turns). Supplementation with most of the acids caused reduction in the amount of disulphide bonds in the most stable conformation (g-g-g). Changes in the molecular organization of gluten proteins depended on the chemical structure of particular acids. The presence of bands assigned to aggregates was connected with the number of OH groups present at the aromatic ring of the acids. Acids belonging to hydroxycinnamic group did not incorporate or incorporate only partially into gluten network by formation of covalent or hydrogen bonds. Spectrophotometric analysis showed that hydroxycinnamic acids can interact stronger with gluten proteins compared to hydroxybenzoic acids. Copyright © 2022 Elsevier Ltd. All rights reserved.

Citation

Renata Welc, Konrad Kłosok, Monika Szymańska-Chargot, Agnieszka Nawrocka. Effect of chemical structure of selected phenolic acids on the structure of gluten proteins. Food chemistry. 2022 Sep 30;389:133109

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PMID: 35504071

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