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Abstract
A classification of gluten polymer networks would support a better understanding of structure-function relationships of any gluten polymer material and thus, the control of processing properties. However, quantification and interpretation of the gluten network structures is challenging due to their complexity. Thus, the network formation was altered by specific gluten-modifying agents (glutathione, ascorbic acid, potassium bromate, glucose oxidase, transglutaminase, bromelain) in this study in order to clarify if structural alterations can be detected on a microstructural level and to specify different polymer arrangements in general. Microstructure analysis was performed by confocal laser scanning microscopy followed by quantification with protein network analysis. It was shown that alterations in gluten microstructure could be elucidated according to the kind of modification in cross-linking (disulphide, (iso) peptide, dityrosyl). Linear correlations of structural network attributes among each other were found, leading to an assertion in general: the higher the branching rate, the thinner the protein threads and the larger the interconnected protein aggregate. Considering the morphological attribute lacunarity, a quantitative classification of different gluten arrangements was established. These assertions were extended by using unspecific gluten-modifying agents in addition to the specific ones. Ultimately, five network types were proposed based on diverse polymer arrangements.
Highlights
Wheat gluten polymer does play an important role as a main structural component in wheat dough or bread, it is applied in biomaterials like films, gels, foams, or bioplastics, due to its unique viscoelasticity and low water solubility [1,2,3,4]
Specific as well as unspecific gluten-modifying chemical and enzymatic agents were studied on Specific as well as unspecific gluten-modifying chemical and enzymatic agents were studied their effect on the gluten network’s microstructure of flour-water-systems, respectively, in order to on their effect on the gluten network’s microstructure of flour-water-systems, respectively, in order define network classifications in general
The gluten polymer investigations were performed by means of a flour-water-system due
Summary
Wheat gluten polymer does play an important role as a main structural component in wheat dough or bread, it is applied in biomaterials like films, gels, foams, or bioplastics, due to its unique viscoelasticity and low water solubility [1,2,3,4]. The structure and properties of the gluten network are determined by both non-covalent and covalent bonds. The most influence is exerted by the number and distribution of disulphide bonds (SS), which are dependent on environmental and genetic factors [5]. To compensate these variabilities of gluten properties (e.g., with specific enzymes or chemical agents) as well as to elucidate structure-function relationships in any kind of material (biomaterial or food products), a precise analysis of the network characteristics, especially the degree of cross-linking, is important.
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