Protein subunit

Gene

Chemistry

Gluten

Amylopectin

Amylose

Glutenin

Gliadin

Retrogradation (starch)

Food science

Starch

Biochemistry

Food Hydrocolloids

The purpose of this study was to evaluate the influence of reconstituted gluten fractions (RGF) with varied glutenin/gliadin (glu/gli) ratios on short-term and long-term retrogradation of wheat starch (WS). Adding RGF, irrespective of glu/gli ratio, effectively inhibited the retrogradation behavior of WS. Lower storage modulus and higher water mobility during storage at 4 °C for 8 h suggested that gliadin could restrain the short-term retrogradation of amylose more evidently than glutenin. During storage for 28 d, increasing glutenin could reduce the retrogradation enthalpy and relative crystallinity of starch. Retrogradation degree of gliadin alone-treated WS was 14.0% higher than that of glutenin alone-treated sample, indicating that glutenin was superior in retarding long-term retrogradation of amylopectin. Furthermore, glutenin produced a more disordered gel structure, which was attributed to its inhibition of amylopectin aggregation at the nanoscale. This study suggested that by adjusting glu/gli ratios in RGF, the shelf-life of wheat-based products during short-term and long-term storage could be prolonged.

Influence of reconstituted gluten fractions on the short-term and long-term retrogradation of wheat starch