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Effect of lactylation on functional and structural properties of gluten
Gluten is widely used as a high-quality protein material in the food industry, however, low solubility restricts its development and applications. In this study, gluten was treated with lactate and sodium lactate for lactylation. Lactylation of gluten altered surface charges of the protein, leading...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9650282/ https://www.ncbi.nlm.nih.gov/pubmed/36386953 http://dx.doi.org/10.3389/fnut.2022.1018456 |
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author | Wang, Yu Li, Yan Fan, Mingcong Wang, Li Qian, Haifeng |
author_facet | Wang, Yu Li, Yan Fan, Mingcong Wang, Li Qian, Haifeng |
author_sort | Wang, Yu |
collection | PubMed |
description | Gluten is widely used as a high-quality protein material in the food industry, however, low solubility restricts its development and applications. In this study, gluten was treated with lactate and sodium lactate for lactylation. Lactylation of gluten altered surface charges of the protein, leading to a significant improvement in the solubility. An improvement in oil absorption capacity (OAC) could be attributed to a decrease in protein folding degree after lactylation. In addition, the emulsifying properties of gluten were significantly enhanced. The introduction of lactate group also significantly increased the viscoelasticity of gluten. Fourier transform infrared spectroscopy (FTIR) showed there was a significant decrease in β-turns content and a significant increase in β-sheets content. The folded conformation of gluten was gradually extended after lactation by fluorescence spectroscopy measurement. Both in lactate and sodium lactate treatment, the maximum emission wavelength indicated a blue shift, and the UV intensity showed an increase. These results could demonstrate that lactylation could extend the structure and improve the functional property. |
format | Online Article Text |
id | pubmed-9650282 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-96502822022-11-15 Effect of lactylation on functional and structural properties of gluten Wang, Yu Li, Yan Fan, Mingcong Wang, Li Qian, Haifeng Front Nutr Nutrition Gluten is widely used as a high-quality protein material in the food industry, however, low solubility restricts its development and applications. In this study, gluten was treated with lactate and sodium lactate for lactylation. Lactylation of gluten altered surface charges of the protein, leading to a significant improvement in the solubility. An improvement in oil absorption capacity (OAC) could be attributed to a decrease in protein folding degree after lactylation. In addition, the emulsifying properties of gluten were significantly enhanced. The introduction of lactate group also significantly increased the viscoelasticity of gluten. Fourier transform infrared spectroscopy (FTIR) showed there was a significant decrease in β-turns content and a significant increase in β-sheets content. The folded conformation of gluten was gradually extended after lactation by fluorescence spectroscopy measurement. Both in lactate and sodium lactate treatment, the maximum emission wavelength indicated a blue shift, and the UV intensity showed an increase. These results could demonstrate that lactylation could extend the structure and improve the functional property. Frontiers Media S.A. 2022-10-28 /pmc/articles/PMC9650282/ /pubmed/36386953 http://dx.doi.org/10.3389/fnut.2022.1018456 Text en Copyright © 2022 Wang, Li, Fan, Wang and Qian. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Nutrition Wang, Yu Li, Yan Fan, Mingcong Wang, Li Qian, Haifeng Effect of lactylation on functional and structural properties of gluten |
title | Effect of lactylation on functional and structural properties of gluten |
title_full | Effect of lactylation on functional and structural properties of gluten |
title_fullStr | Effect of lactylation on functional and structural properties of gluten |
title_full_unstemmed | Effect of lactylation on functional and structural properties of gluten |
title_short | Effect of lactylation on functional and structural properties of gluten |
title_sort | effect of lactylation on functional and structural properties of gluten |
topic | Nutrition |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9650282/ https://www.ncbi.nlm.nih.gov/pubmed/36386953 http://dx.doi.org/10.3389/fnut.2022.1018456 |
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