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Effect of different treatment methods on protein aggregation characteristics in wheat flour maturation
Author(s) -
Ma Sen,
Wang Zhen,
Zheng Xueling,
Li Li,
Li Limin,
Wang Na,
Wang Xiaoxi
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14447
Subject(s) - xylanase , chemistry , food science , glutenin , wheat flour , lipoxygenase , glucose oxidase , sugar , biochemistry , enzyme , protein subunit , gene
Summary The effects of flour treatment methods, including with glucose oxidase (GOX), lipoxygenase (LOX), xylanase and heating for 1 h at 37 °C (HEAT), on protein aggregation during the flour maturation were investigated. GOX has strong oxidising effects; LOX not only oxidises, but also may affect unsaturated fatty acids; xylanase degrades sugar molecules; HEAT can accelerate the thermal motion of molecules. Data analysis after treatment with GOX, LOX, xylanase and HEAT revealed that the glutenin macropolymer content increased by 0.43%, 0.87%, 0.39% and 0.62%, and the median size of the sample (D 50 ) increased by 1.56, 1.64, 0.52 and 0.74 μm, respectively. In addition, the proportion of a random coil and β‐sheet increased and that of α‐helix and β‐turns decreased, while the polymeric protein content increased. This study contributes to our understanding of the protein changes during flour maturation and helps to predict the quality of wheat flour.