Conformation and surface properties of deamidated gluten.

• DOI: 10.1271/bbb1961.46.1583
• Publication Date: 2011-07-13T05:50:42Z
• Authors: Naotoshi MATSUDOMI; Akio KATO; Kunihiko KOBAYASHI
• Keywords: 0404 agricultural biotechnology; 04 agricultural and veterinary sciences; 0405 other agricultural sciences

The surface properties of deamidated gluten were investigated with respect to their conformational changes. The helix content of gluten decreased curvilinearly with its decrease of deamidation. The surface tension decreased in proportion to the degree of deamidation. On the other hand, the surface hydrophobicity of gluten increased remarkably in proportion to the degree of deamidation. The emulsifying properties of gluten were improved greatly by deamidation, correlating linearly with the surface hydrophobicity. From these results, the relationships between the conformational changes and functional properties of deamidated gluten are discussed.