Combined effects of quercetin and sodium chloride concentrations on wheat gliadin structure and physicochemical properties
文献类型： 外文期刊
第一作者： Wang, Qiming
作者： Wang, Qiming;Tang, Yuwan;Yang, Yaxuan;Lei, Lin;Zhao, Jichun;Zhang, Yuhao;Ming, Jian;Li, Lin;Wang, Qiang
作者机构：
关键词： gliadin; quercetin; NaCl concentrations; structure; physicochemical properties
期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）
ISSN： 0022-5142
年卷期：
页码：
收录情况： SCI
摘要： BACKGROUND Polyphenols may interact with protein via covalent bonds and non-covalent interactions, improving the structures and functional properties of the protein. The cross-linking between the polyphenol and protein is susceptible to salt (sodium chloride, NaCl) concentrations. Our study investigated the combined effects of quercetin (Q) and NaCl concentrations on wheat gliadin (G) structure and physicochemical properties. RESULTS Q and NaCl addition resulted in a more compact protein microstructure. The improved foaming and emulsifying properties indicated that the modified G might be potent as a novel surface-active agent. Differential scanning calorimetry analysis indicated that Q protected the thermal stability from destruction at 50 and 200 mmol L-1 NaCl concentrations, with narrower protein denaturation peaks. Fourier transform infrared and the Raman spectral analyses showed the secondary structural and microenvironmental changes of G. NaCl addition imparted a rearrangement of hydrogen bonds in the polypeptide chain and the disorder of protein structure, whereas Q enhanced the transition from beta-sheets and random coils to alpha-helices and beta-turns, forming a more ordered structure. Moreover, the interaction between G and Q resulted in significant disulfide bridges conformational rearrangements in the protein. CONCLUSION The results showed the benefits of natural food additives in food processing, which might have potential in improving the structure and physicochemical properties of protein-based foods. (c) 2020 Society of Chemical Industry
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