Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods

Kłosok, Konrad; Welc, Renata; Fornal, Emilia; Nawrocka, Agnieszka

doi:10.3390/molecules26020508

Submit to this Journal Review for this Journal Edit a Special Issue

Article Menu

...

Open AccessReview

Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods

and

^1,*

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

Department of Pathophysiology, Medical University of Lublin, Jaczewskiego 8b, 20-090 Lublin, Poland

Author to whom correspondence should be addressed.

Academic Editors: Paola Taddei and Michele Di Foggia

Molecules 2021, 26(2), 508; https://doi.org/10.3390/molecules26020508

Received: 21 December 2020 / Revised: 12 January 2021 / Accepted: 16 January 2021 / Published: 19 January 2021

(This article belongs to the Special Issue Vibrational Spectroscopy as a Versatile Tool To Predict Protein Structure)

View Full-Text Download PDF Review Reports Citation Export

Abstract

This review presents applications of spectroscopic methods, infrared and Raman spectroscopies in the studies of the structure of gluten network and gluten proteins (gliadins and glutenins). Both methods provide complimentary information on the secondary and tertiary structure of the proteins including analysis of amide I and III bands, conformation of disulphide bridges, behaviour of tyrosine and tryptophan residues, and water populations. Changes in the gluten structure can be studied as an effect of dough mixing in different conditions (e.g., hydration level, temperature), dough freezing and frozen storage as well as addition of different compounds to the dough (e.g., dough improvers, dietary fibre preparations, polysaccharides and polyphenols). Additionally, effect of above mentioned factors can be determined in a common wheat dough, model dough (prepared from reconstituted flour containing only wheat starch and wheat gluten), gluten dough (lack of starch), and in gliadins and glutenins. The samples were studied in the hydrated state, in the form of powder, film or in solution. Analysis of the studies presented in this review indicates that an adequate amount of water is a critical factor affecting gluten structure. View Full-Text

Keywords: gluten; gliadins; glutenins; infrared spectroscopy; Raman spectroscopy; proteins structure; dietary fibre preparations; hydrocolloids

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

Share and Cite

MDPI and ACS Style

Kłosok, K.; Welc, R.; Fornal, E.; Nawrocka, A. Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods. Molecules 2021, 26, 508. https://doi.org/10.3390/molecules26020508

AMA Style

Kłosok K, Welc R, Fornal E, Nawrocka A. Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods. Molecules. 2021; 26(2):508. https://doi.org/10.3390/molecules26020508

Chicago/Turabian Style

Kłosok, Konrad, Renata Welc, Emilia Fornal, and Agnieszka Nawrocka. 2021. "Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods" Molecules 26, no. 2: 508. https://doi.org/10.3390/molecules26020508

Find Other Styles

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Metrics

Abstract views Pdf views Html views

Article Access Map by Country/Region

Author Biographies

Konrad Kłosok

Konrad Kłosok is PhD student at the Institute of Agrophysics Polish Academy of Science in Lublin. He obtained master degree in biotechnology at The John Paul II Catholic University of Lublin in 2020. He worked 4 months as biochemist in SDS Optic in Lublin. His research interests are application of spectroscopic methods to identify the microstructure of food and application of polyphenols and their impact on microstructure of food. His previous research interests were microbiology in particular endophytes in wheat.

Renata Welc

Renata Welc is employed at the Institute of Agrophysics Polish Academy of Science in Lublin as a post-doc in the project connected with mechanisms of interaction between gluten proteins and polyphenols. She graduated in physics from Maria Curie-Skłodowska University in Lublin and received PhD from the same university. She has experience in the field of photo-physics and molecular spectroscopy. She was principal investigator of pre-doctoral grant financed by the National Science Center. Her previous research activity was focused on photoprotective mechanisms in the photosynthesis process as well as carotenoids and their role in biomembranes, in particular in the retina of the human eye.

Emilia Fornal

Emilia Fornal is an analytical chemist with expertise in liquid chromatography and mass spectrometry. After obtaining her PhD in chemistry from Marie Curie‐Skłodowska University in Lublin, Poland, she worked as a postdoctoral researcher at Centre National de la Recherche Scientifique in Gif‐sur‐Yvette, France, and then as a postdoctoral Marie Curie Fellow in GlaxoSmithKline Research and Development, Stevenage, UK. Her research focuses on applied liquid chromatography and mass spectrometry in biomedical, pharmaceutical, forensic and food sciences. She works at the Medical University of Lublin, Poland.

Agnieszka Nawrocka

Agnieszka Nawrocka specialises in spectroscopy of biological molecules especially gluten proteins. She graduated in physics from Maria Curie-Skłodowska University in Lublin, and got PhD in physics from the same university. She is employed at the Institute of Agrophysics Polish Academy of Science in Lublin as an associate professor. She is the supervisor of the Laboratory of Assessment of Grain and Oil Materials Quality and head of the scientific team that researches concern quality of wheat products. Her research focuses on applied infrared spectroscopy, Raman spectroscopy, fluorescence, and thermal techniques to determine structural changes in gluten proteins induced by physical and chemical factors.

Article Menu

Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods

Abstract

Share and Cite

Article Metrics

Article Access Statistics

Article Access Map by Country/Region

Author Biographies

Further Information

Guidelines

MDPI Initiatives

Follow MDPI