Interaction Effects of Tannic Acid and Gluten on Bread-Making and Its Starch Digestion.

ABSTRACT: In this study, we explored the binding mechanism between tannic acid (TA) and gluten to apply TA as an ingredient in bread-making to evaluate its baking performance and starch digestion. The interaction was systematically investigated by analyzing binding affinity, binding mode, and matrix structure of the TA-gluten complex using fluorescence quenching, molecular docking, and confocal laser scanning microscopy. TA strongly interacted with gluten via non-covalent interactions, mainly hydrogen bonds, and formed the major hydrogen bonds with six different glutamines (Q32, Q108, Q313, Q317, Q317, and Q349), which play a critical role in gluten network construction among amino acid residues of gluten. Additionally, TA showed lower binding affinity toward glutenin (-10.4 kcal/mol) compared to gl

SUBMITTER: Nam S 

PROVIDER: S-EPMC11765497 | biostudies-literature | 2025 Jan

REPOSITORIES: biostudies-literature