Insight into Organization of Gliadin and Glutenin Extracted from Gluten Modified by Phenolic Acids.

ABSTRACT: The changes in the secondary structure of individual gluten protein fractions (gliadin and glutenin) caused by the supplementation of model dough with eight phenolic acids were analysed. Gliadins and glutenins were extracted from gluten samples obtained from overmixed dough. The changes in the gliadin secondary structure depended on the amount of phenolic acid added to the dough. Higher acid concentrations (0.1% and 0.2%) led to a significant reduction in the amount of α-helices and to the formation of aggregates, non-ordered secondary structures, and antiparallel β-sheets. After the addition of acids at a lower concentration (0.05%), the disaggregation of pseudo-β-sheet structures and the formation of β-turns, hydrogen-bonded β-turns, and antiparallel β-sheets were detected. In the case o

SUBMITTER: Welc-Stanowska R 

PROVIDER: S-EPMC10708489 | biostudies-literature | 2023 Nov

REPOSITORIES: biostudies-literature