Volume: 1, 2022
1st International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: ENVIRONMENT  – PLANT  – ANIMAL  – PRODUCT

Abstract number: T018

DOI: https://doi.org/10.24326/ICDSUPL1.T018

Published online: 26 April 2022

ICDSUPL, 1, T018 (2022)

Influence of flavonoids on the structure of the gluten network

Magdalena Krekora1* and Agnieszka Nawrocka1

1  Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland

* Corresponding author: m.krekora@ipan.lublin.pl


Polyphenols are commonly found in plants. Among this large group of phenolic compounds, two large groups were distinguished: phenolic acids and flavonoids. Due to their antioxidant properties, they can have a positive effect on the human body. One of the ways to deliver polyphenols to the body can be enriching food. Bread, which for many is one of the main diet components, may be a suitable carrier of these compounds. However, supplementation of a wheat dough with different substances can disturb proper structure of the gluten network and thus deterioration of the quality of bread. The gluten network, which consists of two types of proteins: gliadins and glutenins, maintains the appropriate consistency and structure of the dough during its fermentation and baking. The aim of the research was to examine the effect of selected flavonoids (quercetin, hesperitin ) and their glycosides (rutin, hesperidin) on the structure and properties of the gluten network. These compounds were added in concentrations of 0.05%, 0.1% and 0.2% to the model flour consisting of wheat starch and wheat gluten in a proportion 80:15 (w/w). The samples obtained as a result of dough mixing, gluten washing out and lyophilization were tested using FT-Raman spectroscopy. FT-Raman spectroscopy allows to study the secondary and tertiary structure of gluten proteins by analysis of amide I and band associated with disulfide bridges region (490-560 cm-1), respectively. In addition, this method allows the study of the environment of two aromatic amino acids – tyrosine (800-880 cm-1) and tryptophan (740-780 cm-1). Analysis of the results showed that addition of flavonoids and their glycosides to model dough causes changes in the gluten network structure. These changes are probably related to the structure of the added polyphenols. Quercetin and rutin contain only hydroxyl groups in their structure and cause similar changes. Hesperetin and hesperidin cause other changes that are probably related to the presence of a methyl group. In the presence of quercetin and its glycoside, the number of disulfide bridges in the conformation of g-g-g (most stable energy) decreased. The greatest changes in the tyrosine environment were observed in the presence of quercetin. In contrast, hesperetin causes an increase in the intensity of the tryptophan band.

The research was financed under the Preludium 17 Project obtained from the National Science Center, registration number: 2019/33/N/NZ9/02345.

How to cite

M. Krekora, A. Nawrocka, 2022. Influence of flavonoids on the structure of the gluten network. 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/T018

Skip to content