Effects of Water-Extractable Arabinoxylan on the Physicochemical Properties and Structure of Wheat Gluten by Thermal Treatment

• DOI: 10.1021/acs.jafc.7b00837
• Publication Date: 2017-05-17T07:12:31Z
• Authors: Yunping Zhu; Yu Wang; Jinlong Li; Fang Li; Chao Teng; Xiuting Li
• Keywords: Hot Temperature; 0404 agricultural biotechnology; Glutens; Plant Extracts; Spectroscopy, Fourier Transform Infrared; Water; Xylans; 04 agricultural and veterinary sciences; Hydrophobic and Hydrophilic Interactions; Triticum

This study investigated the effects of water-extractable arabinoxylan (WEAX) on gluten by thermal treatment. Fourier transform infrared spectroscopy (FTIR) results showed that heating significantly decreased β-sheets and β-turn structures in gluten proteins between 25 and 55 °C. The addition of WEAX caused a transition from β-turn to β-sheets at >55 °C. The ratio of weakly hydrogen-bonded β-sheets to strongly hydrogen-bonded β-sheets demonstrated an increasing trend with temperature increasing, but WEAX can hinder this process. FT-Raman results revealed that a hydrophilic environment was developed with 5% WEAX at 25 °C, and phenolic hydroxyl on ferulic acid can form new H-bonds with the phenyl groups of the nondissociated Tyr residues. A 5% WEAX content is helpful for gluten to maintain its original gauche-gauche-gauche conformation of disulfide bond upon heating. In addition, WEAX can reduce the elasticity of gluten and form a soft texture at 25, 55, and 75 °C.