Persimmon tannin unevenly changes the physical properties, morphology, subunits composition and cross-linking types of gliadin and glutenin
文献类型： 外文期刊
作者： Du, Jing 1 ; Dang, Meizhu 1 ; Jia, Yangyang 1 ; Xu, Yujuan 3 ; Li, Chunmei 1 ;
作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China
2.Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China
3.Guangdong Acad Agr Sci, Sericultural & Agri Food Res Inst, Key Lab Funct Prod, Guangdong Key Lab Agr Prod Proc,Minist Agr, Guangzhou 510610, Peoples R China
4.Henan Univ Anim Husb & Econ, Zhengzhou 477100, Henan, Peoples R China
关键词： Persimmon tannin; Glutenin; Gliadin; Physical properties
期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）
ISSN： 0308-8146
年卷期： 2022 年 387 卷
页码：
收录情况： SCI
摘要： To answer which is the key component caused the alterations of gluten in the presence of persimmon tannin (PT), the changes on physical properties, morphology, subunits coposition and cross-linking types of glutenin and gliadin were investigated. The results showed that compared with gliadin, glutenin was more sensitive to PT due to the greater changes in the thermal stability, network structure and aggregation behavior. This might be explained by the remarkable decreases in soluble subunits content, free sulfhydryl groups (S-H), disulfide bonds (S-S) and free amino groups (-NH2) cross-linking of glutenin after 8% of PT addition, as well as the varying degree in subunits composition. Therefore, glutenin played a more important role in the changes in the properties and network structure of gluten induced by PT than gliadin. Our work provided a guidance for the incorporation of phenolic compounds in wheat flour-based products.
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