Moderate heat enhances gliadin-proanthocyanidin interactions.

Electrophoresis, Polyacrylamide Gel Gliadin / chemistry Hot Temperature Proanthocyanidins Triticum / chemistry
Gliadins Proanthocyanidins Protein–polyphenol interactions Quinoproteins

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
01 Nov 2022
Historique:
received: 23 12 2021
revised: 23 05 2022
accepted: 26 05 2022
pubmed: 7 6 2022
medline: 25 6 2022
entrez: 6 6 2022
Statut: ppublish

Résumé

Understanding wheat gliadin-proanthocyanidin (PA) interactions would be useful to systematically control foams and gels, create novel textures, and reduce inflammatory reactions. This work aimed to determine the effects of heat (50-90 °C) on gliadin-proanthocyanidin (PA) interactions. Gliadin-PA mixtures were heated for 30 min in aqueous ethanol, and resulting morphology, fluorescence, and MW distribution were analyzed. Atomic force microscopy showed that PA greatly increased gliadin particle size, especially with heat. PA significantly quenched gliadin's tryptophan fluorescence. Further fluorescence data analysis indicated that PA interacted with gliadins through static quenching, primarily via hydrophobic interactions, and that 75 °C treatment yielded the greatest gliadin-PA interactions, likely because the proteins unraveled and exposed residues for interaction. PA appeared to interact mostly with ω-gliadins, based on their absence in the SDS-PAGE gel. Though it has been overshadowed in previous studies by non-covalent interactions, staining of quinoproteins indicated that PA covalently cross-linked gliadins at pH ∼ 6.

Identifiants

DOI: 10.1016/j.foodchem.2022.133331 PMID: 35661606
pubmed: 35661606
pii: S0308-8146(22)01293-6
doi: 10.1016/j.foodchem.2022.133331
pii:
doi:

Substances chimiques

Proanthocyanidins 0
Gliadin 9007-90-3

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

133331

Informations de copyright

Copyright © 2022 Elsevier Ltd. All rights reserved.

Auteurs

Audrey L Girard (AL)

Department of Food Science, University of Wisconsin-Madison, Madison, WI 53706, USA. Electronic address: algirard@wisc.edu.

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Classifications MeSH

questionsmedicales.fr › Techniques d'investigation › Techniques électrochimiques › Électrophorèse › Électrophorèse sur gel de polyacrylamide › Moderate heat enhances...
questionsmedicales.fr › Acides aminés, peptides et protéines › Protéines › Protéines végétales › Protéines de stockage des graines › Prolamines › Glutens › Gliadine › Moderate heat enhances...
questionsmedicales.fr › Environnement et santé publique › Environnement › Concepts météorologiques › Atmosphère › Temps (météorologie) › Température › Température élevée › Moderate heat enhances...
questionsmedicales.fr › Structures macromoléculaires › Tanins › Proanthocyanidines › Moderate heat enhances...
questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Poaceae › Triticum › Moderate heat enhances...