Chemical and structural characteristics of proteins of non-vital and vital wheat glutens

• Published in: Food hydrocolloids Vol. 125; p. 107383
• Main Authors: Ortolan, Fernanda, Urbano, Karoline, Netto, Flavia Maria, Steel, Caroline Joy
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.04.2022
• Subjects: Gliadins; Gluten protein quality; Glutenins; Protein structure; Vital gluten commercial specifications; Gliadins; Vital gluten commercial specifications; Protein structure; Gluten protein quality; Glutenins
• ISSN: 0268-005X; 1873-7137
• DOI: 10.1016/j.foodhyd.2021.107383

Vital wheat gluten is an important ingredient in the baking industry. Its technological quality is associated to its protein content and protein chemical and structural characteristics. The aim of this study was to evaluate these protein characteristics of commercial vital wheat glutens from different origins (VGA and VGB), improving information for application in baking. Besides, non-vital gluten (NVG) was produced through severe heat treatment to verify the effect of high temperature on its chemical and structural characteristics and gluten network development. Relative amounts of gluten fractions, protein solubility, linkages involved in gluten network structure, secondary structure and gluten network micrographs were analyzed. Differences in the chemical and structural characteristics of VGA and VGB were observed. The differences observed revealed that VGA showed a better balance between gliadin (extensibility) and glutenin (elasticity) than VGB, and also VGA presented a greater amount of β-turn structure, involved in the elastic properties of the gluten network. Furthermore, NVG formed insoluble protein aggregates with high amounts of β-turn structure and undefined secondary structure; as a result, NVG did not form a network-like structure. These differences showed the need for more information about vital gluten proteins that will be used in bread making, contributing to its commercial specifications. [Display omitted] •Commercial vital wheat glutens show chemical and structural differences.•Gliadins and glutenins amount can vary among vital glutens from different origins.•Gluten network development shows a strong relationship with the types of interactions.•Non-vital gluten is essential to verify how much drying affects gluten functionality.