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Effects of glutenin in wheat gluten on retrogradation of wheat starch

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Abstract

Retrogradation is the process of starch recrystallization, and it profoundly affects the quality, acceptability and shelf-life of starch-containing foods. The influence of glutelin on the wheat starch retrogradation was studied in this paper. Glutenin was isolated from wheat flour, and its effect on retrogradation of wheat starch, amylose and amylopectin was investigated with UV–Vis (starch-iodine), IR and 13C NMR. The results showed that glutenin probably interacted with amylose during gelation and retrogradation of starch. The results of IR showed that the addition of glutenin to wheat starch reduced the number of hydrogen bonds formed between amyloses during retrogradation. The 13C NMR results suggested that tyrosine (Tyr) of glutenin might combine with amylose at the first carbon atom when they were mixed homogeneously and such combination was strengthened during retrogradation. Glutenin and amylose formed double helix with each other completely and hindered amylose–amylose short-term retrogradation of wheat starch, and glutenin would no longer inhibit the retrogradation of starch when all of the Tyr formed hydrogen bond with amylose. These results suggest that glutenin could play a powerful role in retarding the retrogradation of amylose, which is very important for the food industry.

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Acknowledgments

This work is supported by the State Key Program of National Natural Science of China (No. 31130042), the National Key Technology R&D Program (No. 2012BAD37B01), the National Natural Science Foundation of China (No.31271935, 31571834), Tianjin Research Program of Application Foundation and Advanced Technology (14JCYBJC30800), Tianjin Higher Education Institution Innovation Team-building Plans (TD12-5049), Tianjin Higher Education Institution National University students ‘ innovation and entrepreneurship training program (201510069051). Authors would like to thank Zhang Nan for her help in experiments.

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Authors and Affiliations

  1. School of Science, Tianjin University of Commerce, Tianjin, 300134, People’s Republic of China

    Junjie Guo

  2. Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, 300134, People’s Republic of China

    Xijun Lian

  3. Crop Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, 610066, People’s Republic of China

    Haiqi Kang

  4. National Engineering and Technology Research Center for Preservation of Agricultural Products, Tianjin, 300384, People’s Republic of China

    Kai Gao

  5. College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, 510640, People’s Republic of China

    Lin Li

  6. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, 510640, People’s Republic of China

    Lin Li

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  1. Junjie Guo
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  2. Xijun Lian
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Correspondence to Xijun Lian, Haiqi Kang or Lin Li.

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Guo, J., Lian, X., Kang, H. et al. Effects of glutenin in wheat gluten on retrogradation of wheat starch. Eur Food Res Technol 242, 1485–1494 (2016). https://doi.org/10.1007/s00217-016-2649-5

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  • DOI: https://doi.org/10.1007/s00217-016-2649-5

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