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The Effect of Maillard Conjugation of Deamidated Wheat Proteins with Low Molecular Weight Carbohydrates on the Secondary Structure of the Protein

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Abstract

A soluble isolated wheat protein fraction (sIWP) prepared from isolated wheat protein (30–35% deamidation) was incubated alone or in the presence of glucose or maltodextrins of various molecular weights (MW 1, 1.9 and 4.3 kDa) at 60 °C and 75% relative humidity to promote the formation of Maillard conjugates. The formation of Maillard conjugates was confirmed by the loss of available -NH2 groups on incubation. Approximately 3–4 carbohydrate moieties (glucose or low molecular weight carbohydrates in the commercial maltodextrin) were attached per mole of sIWP after 24 h incubation. Principal component analysis of attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectra measured in the dry state showed that there were no major structural changes among non-incubated sIWP, sIWP incubated alone, sIWP–glucose conjugate and sIWP–maltodextrin (MW 1 kDa) conjugate. Structural changes were observed when the protein was incubated with larger molecular weight maltodextrin (MW 1.9 kDa or 4.3 kDa). However, there were no detectable differences in their circular dichroism (CD) spectra suggesting the absence of conformational changes in proteins with or without attached carbohydrates in solution state. The differences between the FTIR and CD results are possibly due to differences in water content of the samples although pressure-induced changes to protein structure induced in the ATR cell and the influence of unreacted maltodextrins cannot be discounted. Attachment of low molecular weight carbohydrate moieties on a relatively large molecular weight protein (i.e. sIWP with average MW of 40.4 kDa) with low lysine content (average three per mole of protein) is not sufficient to have an impact on the secondary structure of the protein.

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Acknowledgements

Thanks are due to Geoff Dumsday from CSIRO Molecular & Health Technologies for the assistance in SDS-PAGE gel analysis and Mibel Aguilar and Sharon Unabia from Monash University for the access to the circular dichroism facility. B Wong gratefully acknowledges Food Science Australia for the provision of scholarship for his postgraduate study.

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Authors and Affiliations

  1. School of Chemistry and Centre for Biospectroscopy, Monash University, PO Box 23, Melbourne, VIC, 3800, Australia

    Benjamin T. Wong & Don McNaughton

  2. Food Science Australia, 671, Sneydes Road, Werribee, VIC, 3030, Australia

    Li Day & Mary Ann Augustin

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  1. Benjamin T. Wong
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Correspondence to Mary Ann Augustin.

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Wong, B.T., Day, L., McNaughton, D. et al. The Effect of Maillard Conjugation of Deamidated Wheat Proteins with Low Molecular Weight Carbohydrates on the Secondary Structure of the Protein. Food Biophysics 4, 1–12 (2009). https://doi.org/10.1007/s11483-008-9096-1

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