Abstract
FT-Raman spectroscopy was applied to study interactions between wheat gliadins and three flavonoids and their glycosides. Complexes gliadins-flavonoids/glycosides were extracted from the model wheat dough. As flavonoids were used quercetin, naringenin, hesperetin and their glycosides rutin, naringin, hesperidin in the amount of 0.05%, 0.1% and 0.2%. The analysis of the FT-Raman spectra showed that the tested compounds caused changes in the secondary and tertiary structure of gliadins. In the case of gliadins, these changes concerned mainly α-helices. Quercetin induced a different type of structural changes compared to naringenin and hesperetin, which was probably due to the presence of a double bond on the C ring and an additional OH group on the B ring in the structure of this molecule. On the other hand, the interactions of glycosides with gliadins were affected by the place of attachment of the sugar part in the structure of the glycoside. Flavonoids/glycosides significantly increased the content of disulfide bridges in the g-g-g conformation. Changes in the amino acid microenvironment (tyrosine and tryptophan) indicate the formation of a more ordered structure in gliadins.
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