Volume: 1, 2022
1st International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: T014
DOI: https://doi.org/10.24326/ICDSUPL1.T014
Published online: 26 April 2022
ICDSUPL, 1, T014 (2022)
Changes within gluten network after supplementation with selected phenolic acids
Konrad Kłosok1*, Renata Welc1, Monika Szymańska-Chargot1, Zbigniew Niewiadomski1, Agnieszka Nawrocka1
1 Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
* Correspondence author: kklosok@ipan.lublin.pl
Abstract
Wheat bread is one of the most basic components of a diet, therefore it can be a suitable carrier of compounds beneficial to the human body. Gluten network is a continuous and viscoelastic network formed during dough mixing. The gluten structure is directly connected to bread quality. Plant polyphenols are a kind of compounds that may be added to bread. These chemicals are natural antioxidants that help to prevent food deterioration and enhance overall food quality. Polyphenols can be added to bread as polyphenol extracts or part of fibre preparations. The aim of this study was to determine the changes in gluten network structure induced by model dough supplementation with two phenolic acids (p-coumaric acid and 4-hydroxybenzoic acid) using FT-Raman spectroscopy. The mixing process of the supplemented dough was stopped just before the farinograph peak indicating the destruction of the gluten network or lasted one hour. Gluten samples were prepared by washing out gluten from dough and freeze-drying. Secondary and tertiary, structure of the gluten were determined by analysis of the amide I band, aromatic amino acid microenvironment and disulphide bridges conformations. To evaluate SH/SS interchange, quantification of free SH groups and total SS groups was performed using DTNB reagent. Amide I band analysis showed an increase in the amount of aggregated structures in all samples. Additionally, changes within the aromatic amino acid microenvironment were noticed. An increase in the number of free SH, SS groups and an increase in less stable disulphide bridges in the t-g-g conformation were observed. The obtained results indicate that the dough mixing time and the structure of phenolic acid have a significant influence on the changes within the gluten network structure. The obtained data demonstrate that p-coumaric acid can be enclosed in hydrophobic pockets and not form chemical bonds with gluten network proteins.
How to cite
K. Kłosok, R. Welc, M. Szymańska-Chargot, Z. Niewiadomski, A. Nawrocka, 2022. Changes within gluten network after supplementation with selected phenolic acids. In: 1st International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL1/T014