Effect of succinic acid deamidation-induced modification on wheat gluten  

作　　者：Lan LIAO Mouming ZHAO Haifeng ZHAO Jiaoyan REN Chun CUI Xiao HU 

机构地区：[1]College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China

出　　处：《Frontiers of Chemical Science and Engineering》2009年第4期386-392,共7页化学科学与工程前沿（英文版）

基　　金：the National High Technology Research and Development Program of China(Grant No.2006AA10Z326);the National Natural Science Foundation of China(Grant No.20676044)for their financial support.

摘　　要：The effect of succinic acid deamidationinduced modification on wheat gluten was investigated in the present study.The changes of surface hydrophobicity,functional properties,secondary structure,and sensibility of proteolysis of modified samples were determined.The solubility of deamidated proteins increased in the isoelectric region of untreated wheat gluten.The isoelectric point of succinic acid deamidated wheat gluten was shifted to a basic pH and existed in the broad pH regions.Foaming property and molecular flexibility of wheat gluten were improved after the modification.The hydrolysis degree of the hydrolysates in proteolysis with flavorzyme and pancreatin increased after succinic acid deamidation.Moreover,succinic acid deamidation-induced modification resulted in little change in molecular weight and secondary structure of the protein.Thus,succinic acid could facilitate unfolding protein conformation.In addition,it could improve protein-water interactions,surface properties,and sensibility of the proteolysis of the deamidated wheat gluten.

关 键 词：wheat gluten DEAMIDATION succinic acid functional properties protein conformation sensibility of proteolysis 

分 类 号：S51[农业科学—作物学]