Physicochemical and structural characteristics of the Venn components of wheat gliadin  

作　　者：Feng Jia Changfu Zhang Qi Wang Jinhe Li Yu Chen Jinshui Wang 

机构地区：[1]College of Bioengineering,Henan University of Technology,Zhengzhou 450001,China

出　　处：《Grain & Oil Science and Technology》2020年第1期18-24,共7页粮油科技（英文版）

基　　金：The authors thanks for the financial support of the National Key Research and Development Program(2016YFD0400203);the National Natural Science Foundation of China(Project No.31771897,31871852,and 31772023).

摘　　要：The aim of this study was to analyze the physicochemical and structural characteristics of the Venn components of wheat gliadin to provide theoretical basis of gliadin for processing in dough and Chinese steamed bread. Eight Venn components, Gli-8, Gli-9, Gli-10, Gli-11, Gli-12, Gli-13, Gli-14, and Gli-15, were extracted from wheat gliadin based on their solubility. The results of physicochemical characteristics showed that the differences in the contents, TDS,electrical conductivity, particle size and zeta potential of Venn components were significant, respectively. The content of Gli-15 in gliadin was the highest, and the content of Gli-9 was the lowest. The TDS value of Gli-9 was the highest(336.0), and the TDS value of Gli-15 was the lowest(52.0). The electrical conductivity of Gli-9 was the highest,which was 7.54 times the lowest value of Gli-11. The zeta potential of Gli-9 was -25.2 mV, and the zeta potential of the Gli-15 was -7.64 mV. However, the difference in the p H values was not significant. The results of UV spectrum and FTIR analysis showed that the secondary structures of the Venn components had significant differences. The results of the XRD patterns indicated that the Venn components might not be a single substance. The results of CLSM images implied that the molecular interactions among the components were varied. Hence, the results could provide research materials and basic data for deep processing and utilization of gliadin.

关 键 词：WHEAT GLIADIN Venn COMPONENTS PHYSICOCHEMICAL PROPERTIES STRUCTURAL characteristics 

分 类 号：TS201.21[轻工技术与工程—食品科学]