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Interactions between 7S/11S soybean globulins and wheat proteins during dough making

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Abstract

Attributing the nutritional effect of soybean protein, supplementation of wheat flour with soy flour has gained more and more attentions. The interactions between soybean protein and wheat gluten were believed to influences the dough making properties of wheat flour. Interactions between glycinin/β-conglycinin (11S/7S) and wheat proteins during dough making were explored in this study. Size exclusion-high-performance liquid chromatography (SE-HPLC) and electrophoresis were used to characterize these interactions. The results showed that 7S/11S interacted with wheat proteins during dough making, forming high molecular weight polymers. Addition of 11S (3% or 4%) resulted in a higher percentage of unextractable polymeric proteins (UPP) in total polymeric proteins (34% or 30% UPP) than addition of 7S (26% or 24% UPP) at the same conditions. Electrophoresis showed that the interactions between 11S and wheat protein were disulfide bonds and that the interactions for 7S and wheat protein were non-covalent bonds.

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Acknowledgements

The authors acknowledge the support of basic research plan of key scientific research projects in henan higher education institutions (21A550011), funding scheme for young key teachers in higher education institutions of henan province (2020GGJS206), and natural science foundation of henan province (202300410347). This work was also partially supported by major science and technology projects of henan province (201300110300). The authors also thank AiMi Academic Services (www.aimieditor.com) for English language editing and review services.

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Authors and Affiliations

  1. Food and Pharmacy College, Xuchang University, Xuchang, Henan, China

    Xue-Li Gao, Yong-Hui Wang, Sheng-Hua He, Wei-Yun Guo & Guang-Hui Li

  2. Key Laboratory of Biomarker Based Rapid-Detection Technology for Food Safety of Henan Province, Xuchang, Henan, China

    Xue-Li Gao, Yong-Hui Wang, Sheng-Hua He, Wei-Yun Guo & Guang-Hui Li

  3. College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan, China

    Fu-Sheng Chen

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  1. Xue-Li Gao
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Gao, XL., Chen, FS., Wang, YH. et al. Interactions between 7S/11S soybean globulins and wheat proteins during dough making. Food Measure 15, 4939–4945 (2021). https://doi.org/10.1007/s11694-021-01069-4

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  • DOI: https://doi.org/10.1007/s11694-021-01069-4

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