Nonlinear rheological behavior and quantitative proteomic analysis of wheat aqueous phase protein at the air-water interface

文献类型： 外文期刊

第一作者： Chen, Zhaoshi

作者： Chen, Zhaoshi;Wang, Ge;Qiu, Runkang;Zhao, Peiyao;Ren, Hongjie;Fan, Bei;Liu, Liya;Wang, Fengzhong;Chen, Zhaoshi;Wang, Ge;Hu, Aijun;Fan, Bei;Liu, Liya;Wang, Fengzhong;Fan, Bei;Liu, Liya;Wang, Fengzhong

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关键词： Wheat aqueous phase protein; Prolamins; Non-starch polysaccharide; Foaming properties; Interfacial rheology

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：12.4； 五年影响因子：13.3 ）

ISSN： 0268-005X

年卷期： 2025 年 168 卷

页码：

收录情况： SCI

摘要： Air-water interface stabilization plays a pivotal role in foam formation and gas cell stabilization in fermented wheat-based products such as bread. However, the nonlinear interfacial rheological behavior of wheat aqueous phase proteins and its correlation with protein structure remains poorly understood. This study investigated the whole process of film formation and stabilization of wheat aqueous phase protein (WAP) and its ethanol fraction (ES) and non-ethanol fraction (NES) at the air-water interface. The physicochemical characteristics, interfacial adsorption behavior, and nonlinear interfacial rheology of each fraction were evaluated, and proteomic analysis was performed to uncover molecular mechanisms. The results showed that ES exhibited smaller particle size (412.63 f 44.53 nm) and higher surface hydrophobicity (592.79 f 32.81), enabling rapid adsorption at the airwater interface, which contributed to its superior foaming capacity (184.73 f 12.34 %). In contrast, NES exhibited higher viscosity (1.81 f 0.01 mPa s), which slowed down liquid drainage in the foam's Plateau region, contributing to enhanced foam stability. Interfacial dilatational rheology revealed that ES formed a stiff, solidlike interface, the ES foam with superior resistance to interfacial rupture. The proteomics analysis demonstrated that all sample shared the similar protein components, with prolamins (Gamma gliadin) playing a crucial role in ES foam formation and stabilization. This study provides new insights into the dynamic interfacial behavior of wheat proteins and their roles in foam stabilization, offering theoretical guidance for protein engineering in cereal-based aerated foods.

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