Persimmon tannin unevenly changes the physical properties, morphology, subunits composition and cross-linking types of gliadin and glutenin

Jing Du; Meizhu Dang; Yangyang Jia; Yujuan Xu; Chunmei Li

doi:10.1016/j.foodchem.2022.132913

Persimmon tannin unevenly changes the physical properties, morphology, subunits composition and cross-linking types of gliadin and glutenin

Food Chem. 2022 Sep 1:387:132913. doi: 10.1016/j.foodchem.2022.132913. Epub 2022 Apr 6.

Authors

Jing Du¹, Meizhu Dang², Yangyang Jia³, Yujuan Xu⁴, Chunmei Li⁵

Affiliations

¹ College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
² College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Henan University of Animal Husbandry and Economy, Henan 477100, China.
³ College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
⁴ Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Products, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China. Electronic address: xyj6510@126.com.
⁵ College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. Electronic address: lichmyl@mail.hzau.edu.cn.

PMID: 35421646
DOI: 10.1016/j.foodchem.2022.132913

Abstract

To answer which is the key component caused the alterations of gluten in the presence of persimmon tannin (PT), the changes on physical properties, morphology, subunits coposition and cross-linking types of glutenin and gliadin were investigated. The results showed that compared with gliadin, glutenin was more sensitive to PT due to the greater changes in the thermal stability, network structure and aggregation behavior. This might be explained by the remarkable decreases in soluble subunits content, free sulfhydryl groups (SH), disulfide bonds (SS) and free amino groups (-NH₂) cross-linking of glutenin after 8% of PT addition, as well as the varying degree in subunits composition. Therefore, glutenin played a more important role in the changes in the properties and network structure of gluten induced by PT than gliadin. Our work provided a guidance for the incorporation of phenolic compounds in wheat flour-based products.

Keywords: Gliadin; Glutenin; Persimmon tannin; Physical properties.

MeSH terms

Diospyros*
Flour
Gliadin* / chemistry
Glutens / chemistry
Tannins
Triticum / chemistry

Substances

Tannins
Glutens
Gliadin
glutenin