Structural Modification and Solubility Enhancement of Glutenin by pH-Shifting
Glutenin (Glu) was modified by pH-shifting to improve its properties. The effect of pH-shifting treatment on the structure and micromorphology of glutenin was investigated by dynamic light scattering (DLS), transmission electron microscopy (TEM), fluorescence spectroscopy, and Fourier transform infr...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-10-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-20-003.pdf |
| _version_ | 1797435838881071104 |
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| author | RONG Yujuan, HOU Yuwei, CAO Xiaoqian, ZHANG Jiajia, ZHOU Bin |
| author_facet | RONG Yujuan, HOU Yuwei, CAO Xiaoqian, ZHANG Jiajia, ZHOU Bin |
| author_sort | RONG Yujuan, HOU Yuwei, CAO Xiaoqian, ZHANG Jiajia, ZHOU Bin |
| collection | DOAJ |
| description | Glutenin (Glu) was modified by pH-shifting to improve its properties. The effect of pH-shifting treatment on the structure and micromorphology of glutenin was investigated by dynamic light scattering (DLS), transmission electron microscopy (TEM), fluorescence spectroscopy, and Fourier transform infrared (FTIR) spectroscopy. The results showed that pH-shifting could significantly reduce the particle size of Glu aggregates and increase the surface charge of Glu granules. Meanwhile, it increased the hydrophobicity and sulfhydryl group content, and decreased the disulfide bond content, and the effect of alkaline pH-shifting was more significant than that of acidic pH-shifting. In addition, alkaline pH-shifting significantly improved the solubility of Glu, which could play an active role in broadening the application range of Glu in the food industry. |
| first_indexed | 2024-03-09T10:54:04Z |
| format | Article |
| id | doaj.art-235daf9888804e01af1c4b7345095446 |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-03-09T10:54:04Z |
| publishDate | 2023-10-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-235daf9888804e01af1c4b73450954462023-12-01T03:19:24ZengChina Food Publishing CompanyShipin Kexue1002-66302023-10-014420202710.7506/spkx1002-6630-20230209-088Structural Modification and Solubility Enhancement of Glutenin by pH-ShiftingRONG Yujuan, HOU Yuwei, CAO Xiaoqian, ZHANG Jiajia, ZHOU Bin0(1. School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, China; 2. Key Laboratory of Fermentation Engineering, Ministry of Education, Wuhan 430068, China)Glutenin (Glu) was modified by pH-shifting to improve its properties. The effect of pH-shifting treatment on the structure and micromorphology of glutenin was investigated by dynamic light scattering (DLS), transmission electron microscopy (TEM), fluorescence spectroscopy, and Fourier transform infrared (FTIR) spectroscopy. The results showed that pH-shifting could significantly reduce the particle size of Glu aggregates and increase the surface charge of Glu granules. Meanwhile, it increased the hydrophobicity and sulfhydryl group content, and decreased the disulfide bond content, and the effect of alkaline pH-shifting was more significant than that of acidic pH-shifting. In addition, alkaline pH-shifting significantly improved the solubility of Glu, which could play an active role in broadening the application range of Glu in the food industry.https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-20-003.pdfglutenin; ph-shifting treatment; surface hydrophobicity; solubility; protein structure |
| spellingShingle | RONG Yujuan, HOU Yuwei, CAO Xiaoqian, ZHANG Jiajia, ZHOU Bin Structural Modification and Solubility Enhancement of Glutenin by pH-Shifting Shipin Kexue glutenin; ph-shifting treatment; surface hydrophobicity; solubility; protein structure |
| title | Structural Modification and Solubility Enhancement of Glutenin by pH-Shifting |
| title_full | Structural Modification and Solubility Enhancement of Glutenin by pH-Shifting |
| title_fullStr | Structural Modification and Solubility Enhancement of Glutenin by pH-Shifting |
| title_full_unstemmed | Structural Modification and Solubility Enhancement of Glutenin by pH-Shifting |
| title_short | Structural Modification and Solubility Enhancement of Glutenin by pH-Shifting |
| title_sort | structural modification and solubility enhancement of glutenin by ph shifting |
| topic | glutenin; ph-shifting treatment; surface hydrophobicity; solubility; protein structure |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-20-003.pdf |
| work_keys_str_mv | AT rongyujuanhouyuweicaoxiaoqianzhangjiajiazhoubin structuralmodificationandsolubilityenhancementofgluteninbyphshifting |