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Infrared Spectroscopy and Microstructural Assessment of Dough with Varying Wheat Gluten Fractions

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Abstract

Two wheat varieties DBW88 (strong) and HI1500 (weak) were utilized for the extraction and fortification of gliadins, glutenins, low molecular weight (LMW), and high molecular weight (HMW) glutenin fractions at the 3% and 5% levels to study microstructure and secondary structure of native and fortified dough. Glutenins and HMW-GS supplementation in the dough was depicted in the form of long fiber–like structure and large sheets covering the starch molecules; however, opening of gluten-starch network was caused by globular gliadin proteins inclusion. LMW-GS addition fractionated the matrix into small continuous sheets with short strands enfolding the starch-protein network. Higher proportion of intra and intermolecular β-sheets, β-turns, and anti-parallel β-sheets was found to be increasing with HMW glutenins, glutenins, LMW glutenins, and gliadins addition on comparing with control dough of variety DBW88. A subtle difference in the pattern of secondary structure was noticed with the samples of the other variety HI1500 due to the allelic variation in subfractions of isolated protein fractions.

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Funding

Thanks to GAIN (Axencia Galega de Innovación) for supporting this research (grant number IN607A2019/01).

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Authors and Affiliations

  1. Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, Haryana, India

    Aastha Dewan & Bhupendar Singh Khatkar

  2. Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, USA

    Sneh Punia Bangar

  3. College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, India

    Vandana Chaudhary

  4. Centro Tecnológico de La Carne de Galicia, Parque Tecnológico de Galicia, Avd. Galicia no 4San Cibrao das Viñas, 32900, Ourense, Spain

    Jose M. Lorenzo

  5. Universidade de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004, Ourense, Spain

    Jose M. Lorenzo

Authors
  1. Aastha Dewan
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  2. Bhupendar Singh Khatkar
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  3. Sneh Punia Bangar
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  4. Vandana Chaudhary
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  5. Jose M. Lorenzo
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Contributions

A.D.: Conceptualization, methodology, investigation, validation, formal analysis, writing-original draft preparation; B.S.K.: methodology, investigation, validation, formal analysis, contribution in writing; S.P.B.: methodology, investigation, validation, formal analysis and contribution in writing in relevant section; V.C.: data analysis, writing-review and editing, final draft supervision and monitoring; J.M.L.: review and editing, final draft supervision and monitoring. All authors read and approved the final manuscript.

Corresponding authors

Correspondence to Bhupendar Singh Khatkar or Jose M. Lorenzo.

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Aastha Dewan declares that she has no conflict of interest. Bhupendar S. Khatkar declares that he has no conflict of interest. Sneh Punia Bangar declares that she has no conflict of interest. Vandana Chaudhary declares that she has no conflict of interest. Jose M. Lorenzo declares that he has no conflict of interest.

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Dewan, A., Khatkar, B.S., Bangar, S.P. et al. Infrared Spectroscopy and Microstructural Assessment of Dough with Varying Wheat Gluten Fractions. Food Anal. Methods 15, 2821–2829 (2022). https://doi.org/10.1007/s12161-022-02331-1

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  • DOI: https://doi.org/10.1007/s12161-022-02331-1

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