Glutenin Macropolymer Content Research Articles

Correlations between gluten aggregation properties defined by the GlutoPeak test and content of quality-related protein fractions of winter wheat flour

The gluten aggregation properties of 19 winter wheat cultivars were investigated using a rapid small-scale (7 min, 8.5 g flour) technique (GlutoPeak test, GPT). Correlations between GPT indices and gliadin (GLIA), glutenin (GLUT), SDS-soluble protein (SDSS), and glutenin macropolymer (GMP) concentrations were established. Two groups of samples were distinguished based on the shape of their GPT curves. Flours of group 1 gave curves with a slower buildup in torque (measured as aggregation time) and a higher area under the curve at peak (maximum torque), compared to those of group 2. Group 1 was characterized by lower GLIA and higher GLUT and GMP contents than group 2. GLIA (r = 0.70, p ≤ 0.001) and SDSS (r = 0.59, p ≤ 0.01) concentrations were significantly correlated to peak torque. GLUT and GMP contents were correlated to the aggregation time (GLUT: r = 0.72, p ≤ 0.001; GMP: r = 0.77, p ≤ 0.001) and the area under the curve at peak (GLU: r = 0.68, p ≤ 0.01; GMP: r = 0.78, p ≤ 0.001), confirming the importance of GMP for gluten strength. GPT could be an alternative to the labor-intensive quantitation of quality related protein fractions of wheat flour.

Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality.

The effect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However, there are no flour quality parameters related to its suitability to produce yeast-leavened laminated salty baked products. The relationships among flour characteristics, laminated dough pieces and baked products were studied in order to establish flour quality parameters and help predict the quality of the products. Yeast-leavened salty laminated products made with hard wheat flour had better quality properties than the products made with soft wheat flour. Hydrophilic components and a high gluten network quality are responsible for the generation of a rigid structure and viscous dough. Consequently, during baking, the dough rises rather than extends laterally and does not experience any change in the expected shape. Among the analysed flour characteristics, glutenin macropolymer content, lactic acid and sodium carbonate solvent retention capacities together with dough viscosity and resistance to deformation were the variables which influenced the most the quality of yeast-leavened salty laminated products.

EMS Induced HMW-GS Mutants from Soft Wheat Ningmai 9

The objective of this study was to create a series of deletion lines of high molecular weight-glutenin subunit(HMW-GS) in similar backgrounds for wheat quality research and breeding. A total of 3781 M1 plants of Ningmai 9(a soft wheat cultivar) were obtained from 10 000 seeds induced by 0.4% ethyl methane sulfonate(EMS). The HMW-GS compositions of these plants were identified via SDS-PAGE using half seed. Two hundred and ninety-nine lines with a mutation percentage of 7.91% were found to be HMW-GS mutants, including HMW-GS deletion and molecular weight mutation. Among them, 176 lines were HMW-GS deletion mutants, with a mutation percentage of 4.65% containing subunits Ax1, Bx7, By8, Dx2, and Dy12, with the mutation percentages ranging from 0.24% to 3.28%. The mutants of molecular weight were 130 lines with a mutation percentage of 3.44%. Each of the half M1 seed with embryo was used to produce M2 generation in greenhouse. Homozygous deletion lines of HMW-GS Ax1, Dx2, Bx7, By8, Dy12, and Ax1+ By8 were detected using SDS-PAGE and confirmed in M3 generation. The content of glutenin macropolymer(GMP) and the ratio of glutenin-to-gliadin(GLU/GLI) ratio were determined using high performance liquid chromatography(HPLC). The results showed that all the deletion mutants had lower GMP contents than Ningmai 9, particularly, the Bx7 deletion line had the reduced GMP content of 42%. The GLU/GLI ratio of the deletion lines was also smaller than that of Ningmai 9, and the lowest GLU/GLI ratio was found in Ax1+ By8 deletion line.

Phosphorus affects high-molecular-weight glutenin subunits and glutenin macropolymer size distribution in wheat grains

SUMMARYTwo winter wheat (Triticum aestivumL.) cultivars, Jimai20 and Shannong12, differing in phosphorus (P) utilization efficiency, were selected to study the effect of P application rate on changes in glutenin macropolymer (GMP) size distribution and the content of high-molecular-weight glutenin subunits (HMW-GS) in wheat grain. Four P levels (0, 40, 100 and 160 kg/ha) were applied under N1 (112·5 kg/ha) and N2 (225 kg/ha) conditions in the field, in 2008/09 and 2009/10. The results showed that increased P levels favoured HMW-GS synthesis under N1 conditions, but had a less pronounced effect under N2. When compared with the control, the volume proportions of <10 μm GMP particles in grains of both cultivars were significantly decreased, and those of >100 μm were increased in response to P application. The volume proportions of 10–100 μm GMP particles in the cultivars Jimai20 and Shannong12 were respectively lower and higher in response to P application than with no P fertilizer. At maturity, for both cultivars, total HMW-GS content was negatively correlated with GMP particle volume of <10 μm, but positively correlated with that of >100 μm. These observations suggest that both P and N affect protein synthesis in wheat grains and there exists a relationship between HMW-GS content and the synthesis of large GMP particles (>100 μm). The N×P interaction was the most important factor to regulate the HMW-GS and GMP contents.

Variation of high-molecular-weight glutenin subunits and glutenin macropolymer particle distribution in wheat grains produced under different water regimes

The components and contents of high-molecular-weight glutenin subunits (HMW-GS) in wheat grains affect glutenin macropolymer (GMP) size, which is considered an important flour quality trait in wheat. Four wheat cultivars (Shiluan 02-1, Yannong 24, Jinan 17 and Lumai 21) with different end-use qualities were used to investigate the HMW-GS and GMP contents, and the GMP particle distributions in grain produced under irrigated and rainfed conditions. The percent volume of GMP particles and the contents of HMW-GS and GMP were affected by genotype and soil water. Genotype×soil water interaction was significant only for GMP particles <12μm and >100μm in the growing season of 2010–2011. Irrigated and rainfed conditions had different influences on the GMP particle distribution in the four cultivars. Compared to irrigated treatment, the rainfed treatment had higher accumulations of HMW-GS and GMP, especially in cultivars Yannong 24, Jinan 17 and Lumai 21. Rainfed conditions also increased the proportion of large size particles of GMP, indicating that different water regimes had an effect on grain quality. According to correlation coefficients (r), the contents of HMW-GS and GMP in grains were negatively correlated with the volume of <12μm GMP particles, but positively correlated with GMP particles >100μm.

Shading after anthesis in wheat influences the amount and relative composition of grain proteins

SUMMARYThe high molecular weight glutenin subunits (HMW-GS) and glutenin macropolymer (GMP) in wheat grain are important characteristics that affect the quality of wheat products. Light intensity, as one of the environmental factors affecting grain yield and quality, has been studied extensively; however, little is known about its impact on HMW-GS and distribution of GMP granules in wheat grain. In the present study, two strong-gluten winter wheat cultivars with different subunit compositions were used to evaluate the effect of shading at different grain-filling stages on changes in HMW-GS and distribution of GMP granules in wheat grains. No effects of shading on initial formation time of each individual subunit were found; they responded similarly to shading with an increase in relative content, though the accumulation amount per grain of each individual subunit was decreased due to a decrease in grain weight induced by shading. Shading at different grain-filling stages, especially at the middle grain-filling stage, led to a significant increase in GMP content during grain filling; however, the proportions (by volume, number and surface area) of the larger GMP granules were increased by shading at middle and late grain-filling stages and decreased by shading at early grain-filling stage. It was also found that the content of total HMW-GS was positively correlated with volume proportions of larger GMP granules and negatively correlated with volume proportions of small GMP granules, which indicated that the pattern of response of distribution of GMP granules to shading was closely related to the regulatory effect of shading on the HMW-GS.

Large deformation stress relaxation and compression-recovery of gluten representing different wheat classes

Despite the great variety of physicochemical and rheological tests available for measuring wheat flour, dough and gluten quality, the US wheat marketing system still relies primarily on wheat kernel hardness and growing season to categorize cultivars. To better understand and differentiate wheat cultivars of the same class, the tensile strength, and stress relaxation behavior of gluten from 15 wheat cultivars was measured and compared to other available physicochemical parameters, including but not limited to protein content, glutenin macropolymer content (GMP) and bread loaf volume. In addition, a novel gluten compression–relaxation (Gluten CORE) instrument was used to measure the degree of elastic recovery of gluten for 15 common US wheat cultivars. Gluten strength ranged from 0.04 to 0.43 N at 500% extension, while the degree of recovery ranged from 5 to 78%. Measuring gluten strength clearly differentiated cultivars within a wheat class; nonetheless it was not a good predictor of baking quality on its own in terms of bread volume. Gluten strength was highly correlated with mixograph mixing times (r = 0.879) and degree of recovery (r = 0.855), suggesting that dough development time was influenced by gluten strength and that the CORE instrument was a suitable alternative to tensile testing, since it is less time intensive and less laborious to use.

Extracellular production of lipoxygenase from Anabaena sp. PCC 7120 in Bacillus subtilis and its effect on wheat protein

In this study, the lipoxygenase (ana-LOX) gene from Anabaena sp. PCC 7120 was successful expressed and secreted in Bacillus subtilis. Under the control of the P43 promoter, with a signal peptide from the B. subtilis 168 nprB gene, and facilitated by the molecular chaperone PrsA, the production of the recombinant ana-LOX (ana-rLOX)reached 76 U/mL (171.9 μg/ml) in the supernatant. The purified ana-rLOX was investigated for its effect on dough protein. Ana-rLOX treatment decreased free sulfhydryl groups, increased glutenin macropolymer content, promoted the formation of covalent bonds between gluten protein, and affected protein crosslinking. The results indicated that large aggregates involving gliadin and glutenin were formed. The glutenin macropolymer played a role in the formation of the dough network structure through the exchange of thiol disulfide bonds and the formation of hydrogen or hydrophobic bonds with other proteins.

Changes of Glutenin Subunits due to Water–Nitrogen Interaction Influence Size and Distribution of Glutenin Macropolymer Particles and Flour Quality

ABSTRACTThe composition of high‐molecular‐weight glutenin subunit (HMW‐GS) and low‐molecular‐weight glutenin subunit (LMW‐GS) in wheat (Triticum aestivum L.) kernel affects the size of glutenin macropolymer (GMP), which is considered the important flour quality traits in wheat. Three wheat cultivars with different end‐use quality were used to study the effects of water–nitrogen (W × N) management on relative HMW‐GS and GMP contents. Under irrigation, increased N levels promoted the accumulation of HMW‐ and LMW‐GS, GMP content, and the proportion of the larger particle of GMP, with higher yield and better end‐use quality. Under rainfed conditions, increased N fertilizer also increased protein content in the three cultivars. As opposed to ‘Gaocheng8901’, ‘Shannong1391’ and ‘Taishan23’ got higher HMW‐ and LMW‐GS contents and larger GMP particles, but reduced yields of both. Irrigation increased the yield markedly, the N application significantly affected the glutenin, but the W × N interaction was not significant. On one hand, increased N levels improved the dough development time by increasing the numbers of larger GMP particles and enhancing volume and surface area percentages on the other. It was suggested that the interaction was a complicated network and some individual effect might be important. When managing for wheat yield and quality, growers should first consider the water factor, then the N fertilizer factor to improve the end‐use quality of wheat.

Combined Effects of Nitrogen and Sulphur Fertilization on Content and Size Distribution of Glutenin Macropolymer in Wheat Grain

The content and size distribution of glutenin macropolymer (GMP) play key roles in grain quality of wheat (Triticum aestivum L.).The aims of this study were to analyse the relationship between the content and size distribution of GMP and evaluate combined effects of nitrogen and sulphur fertilization on the content and size distribution of GMP in wheat grain.In the study,Shannong 15 was used in a field experiment with three nitrogen (N) application levels (120,240,and 360 kg ha-1) and three sulphur (S) application levels (0,60,and 90 kg ha-1).HMW-GS and LMW-GS were firstly separated using the sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE),and each of the subunits was then extracted before quantitative measurement by colorimetric analysis.The result showed that,in certain ranges,contents of GMP,HMW-GS,and LMW-GS were significantly increased with more application of nitrogen fertilizes.The increasing application of sulphur showed no significant effect on GMP content,but reduced contents of HMW-GS and D-LMW-GS and promoted contents of B-LMW-GS and C-LMW-GS.The content of small GMP particle (diameter less than 12 μm) was significantly reduced with the increase of nitrogen and sulphur fertilization,and the content of large GMP particle (diameter no less than 12 μm),tended to increase with the increase of nitrogen application and sulphur application.However,the distribution of GMP particle number was not affected by the nitrogen and sulphur treatments.According to correlation analysis,C-LMW-GS content was negatively correlated with the content of small GMP particle.These results suggested that increasing nitrogen application had the effect on the absolute content of GMP,while increasing sulphur application affected relative content of GMP.Nitrogen and sulphur fertilization have positive modulation on the content of large GMP particle,and C-LMW-GS plays an important role in the development of large GMP particle.

Effect of glucose oxidase, transglutaminase, and pentosanase on wheat proteins: Relationship with dough properties and bread-making quality

Glucose oxidase (Gox), transglutaminase (TG), and pentosanase (Pn) were investigated for their effect on bread quality. The changes introduced in wheat protein by the action of these enzymes were analysed to explain dough behaviour. Gox treatment decreased free sulphydryl groups ( SHf), increased glutenin macropolymer contents, and modified the electrophoretic pattern of protein fractions. Gox modified mainly albumin, globulin, and glutenin, forming large protein aggregates. These modifications explained the high strength of the dough and the low bread specific volume of samples with Gox. TG treatment modified solubility in SDS of protein and decreased glutenin macropolymer content. However, it formed large protein aggregates. The new cross-linking bonds introduced by this enzyme were different to S–S bonds and, consequently, the dough was less extensible and showed high resistance. Pn treatment increased water soluble pentosan content. Moreover, in these samples a tendency to increase SHf content was observed. In addition, Pn increased protein solubility in isopropanol, which indicates that the reduction of pentosans size decreases steric impediment of insoluble pentosans, thus increasing interaction among protein and making their extraction easier. These changes at the microscopic level allowed explaining the formation of softer dough and the production of higher specific volume in breads with Pn.

HMW-GS Accumulation and GMP Size Distribution in Grains of Shannong 12 Grown in Different Soil Conditions

To study the accumulation of high-molecular-weight glutenin subunit (HMW-GS) and its relation to glutenin macropolymer (GMP) particle distribution, wheat ( Triticum aestivum L.) cultivar Shannong 12 was grown in a pool experiment under 3 soil textures. The sampled spikes were partitioned into superior and inferior grains. The HMW-GS were separated using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Fourteen days after anthesis, HMW-GS formed in both superior and inferior grains and its content was higher in superior grain than in inferior grain, showing stronger ability for accumulating HMW-GS in the superior grain. HMW-GS accumulation and GMP content were the highest in clay soil, followed by sandy and loam soils. The diameter of GMP particle ranged from 0.37 to 245 μm. The distributions of GMP volume and surface area showed the pattern of two-peak curve, and the GMP number distributed in the pattern of single-peak curve. For GMP particles that larger than 100 μm in superior grain, the percentages of number and volume were significantly higher than those in inferior grain. Correlation analysis showed that the contents of HMW-GS and GMP were negatively correlated with the volume percentage of GMP particles less than 10 μm and less than 100 μm, and positively correlated with GMP particles larger than 100 μm. The result suggested that larger GMP particles have higher HMW-GS content in wheat grain.

Effect of Transglutaminase on Properties of Glutenin Macropolymer and Dough Rheology

ABSTRACTThe effect of transglutaminase (TG) on glutenin macropolymer (GMP) properties could help to understand changes in bread quality. The aim of the present study was to analyze modifications in GMP and dough properties caused by TG addition. Transglutaminase introduced cross‐links to gluten proteins, mainly high molecular weight glutenins. This effect modified the protein structure and markedly increased dough strength. These changes in the structure of glutenins increased SDS solubility and decreased GMP content and GMP storage modulus. However, TG increased GMP particle size, notably at higher doses. TG affected rheological characteristics of dough in that increasing TG doses decreased tan δ, and increased G'. In all the studies conducted, the TG increased GMP polymer size, but contrary to what was expected, this increase did not involve an increase in GMP content. These results confirmed the effect of TG on dough quality and the great differences found with different TG doses.

Effect of soybean proteins on gluten depolymerization during mixing and resting

AbstractBACKGROUND: Gluten and soy proteins interact as a consequence of dough mixing; however, there is no evidence of the effect of soy protein on gluten depolymerization. The aim of this study was to assess the depolymerizing effect of soy protein on gluten network after mixing and resting of mixed doughs. Therefore, the changes in glutenin macropolymer (GMP) content, protein composition and free sulfhydryl content were evaluated.RESULTS: The protein profile from gluten–soybean blends, obtained by multistacking SDS‐PAGE, showed differences when compared to gluten profile. Soy and gluten proteins were extracted together with SDS buffer, which showed that soy proteins remained associated to insoluble wheat proteins even after hand‐washing the dough to obtain gluten. GMP content was determined to analyze the effect of soy protein on GMP gel formation. Protein content of GMP obtained from flour mixes and doughs was increased by inactive soy flour because soy proteins became insoluble and precipitated together with GMP. Active soy flour decreased GMP content due to gluten depolymerization.CONCLUSION: Soy proteins were associated to wheat protein through physical interaction and covalent and non‐covalent bonds during mixing and resting. These interactions produced large and medium‐size polymers. This fact increased SDS solubility of insoluble gluten proteins, producing a weakening of the gluten network. Physicochemical status of soy protein in the product had a great influence on how wheat–soy proteins interact. Copyright © 2007 Society of Chemical Industry

Correlation of glutenin macropolymer with viscoelastic properties during dough mixing

Although significant correlations exist for glutenin macropolymer (GMP) quantity and rheological properties/bread making quality of dough, little information about these links is available. The relationship between GMP contents measured by UV absorption method/RP-HPLC and dough viscoelastic properties determined by TA-XT2i texturometer from three wheat varieties (Xiaoyan6, Yumai56 and Zhengnong8805) during mixing was investigated. GMP contents of doughs decrease significantly ( P<0.05) during mixing. During the initial mixing stage, amounts of the HMW-GS and LMW-GS and GMP decrease significantly ( P<0.05). Their contents begin to increase beyond peak dough development time (DDT). This indicates that during further mixing after peak DDT some glutenin subunits are incorporated into GMP by repolymerization. The HMW/LMW-GS ratio has a significant effect on load-deformation properties (area, resistance and extensibility) of dough. The varieties behaved differently in relation to the contribution of their HMW-LMW-GS ratio to the rheological properties.

Effect of nitrogen application rate on content of glutenin macropolymer and high molecular weight glutenin subunits in grains of two winter wheat cultivars

Two winter wheat ( Triticum aestivum L.) cultivars differing in grain protein content were selected to study the effect of N application rate on changes in contents of glutenin macropolymer (GMP) and high molecular weight glutenin subunits (HMW-GS) during grain filling. Contents of GMP and HMW-GS were much higher in the high GPC cultivar, Xuzhou 26, than those in low GPC cultivar, Ningmai 9. N increased contents of GMP and HMW-GS in Xuzhou 26 with N rate between 0 and 300 kg ha −1, while at the very high N rate of 300 kg ha −1 the contents of GMP and HMW-GS in Ningmai 9 decreased. The high contents of GMP and HMW-GS at maturity were closely related to the rapid increase in contents of GMP and HMW-GS during the initial period of their synthesis. HMW-GS and GMP content were closely correlated. The total HMW-GS content was important in determining GMP content than the content of any HMW-GS pair or any individual HMW-GS present in the selected cultivars. The pattern of response of GMP content to N application rate was closely related to the regulatory effect of N on HMW-GS synthesis.

Dough processing in a Couette-type device with varying eccentricity: Effect on glutenin macro-polymer properties and dough micro-structure

Dough mixing involves a combination of different deformation flows, e.g. shear and elongation. The complicated nature of mixing process makes it difficult to understand dough processing at a mechanistic level. A new Couette device allowed the effects of shear flow on the physical properties of glutenin macro-polymer (GMP) and micro-structure formation of the dough to be studied. Steady shear deformation using concentric Couette-type flow did not decrease GMP content or size of glutenin particles. Confocal scanning laser microscopy revealed the formation of interconnected gluten domains indicating the development of a gluten network. In an eccentric Couette configuration the results depended on the degree of eccentricity. A higher degree of eccentricity and a longer processing time led to considerable reduction in GMP content and size of glutenin particles. The micro-structural change in the narrow gap regions of the eccentric cell occurred early in processing, leading to a break up of large protein domains, and a microscopically more homogeneous dough. Transient high shear flow led to elongation and break up of the macroscopic gluten network. In low shear regions of the eccentric cell (wider gap settings), reformation or aggregation of protein domains was observed. Thus, the gluten aggregation–break up mechanisms are strongly influenced by the local flow profile in a conventional mixer. The impact of different types of shear flow must be taken into account in the design of dough mixers.

HMW-GS affect the properties of glutenin particles in GMP and thus flour quality

Using a unique set of deletion lines, (Olympic×Gabo, varying in high molecular weight glutenin subunit (HMW-GS) composition, but with the same genetic background) it was shown that the presence of glutenin particles in glutenin macropolymer (GMP) is directly related to the presence of certain HMW-GS. In the absence of HMW-GS only a small amount of insoluble glutenin protein (GMP) could be recovered from the flour that contained only LMW-GS. No particles were observed in this fraction. When one subunit (HMW-GS Glu-Ax1) was present some particles could be observed, but when two or more HMW-GS were present particles could be clearly identified. The amount of GMP increased with the increasing number of HMW-GS. All particles had the same LMW-GS composition irrespective of HMW-GS-composition. Since the relative proportion of LMW-GS in GMP was dependent on the number of HMW-GS, we postulate that LMW-GS become part of GMP through disulfide cross-linking with HMW-GS. GMP wet weight is correlated with the average HMW density of the glutenin particle. These data were combined with previously published technological data from the same set of wheats. Significant statistical relationships were observed between optimal mixing time and glutenin particle size and between thimble-loaf height and GMP content. Taken together, these studies suggest that glutenin HMW-GS composition affects flour technological properties through glutenin particle size.

Microstructure formation and rheological behaviour of dough under simple shear flow

In a z-blade mixer, both shear and extensional deformations contribute to the development of dough structure. I effect of simple shearing versus z-blade mixing at similar levels of work input, on the microstructure and uniaxial extensional properties of two doughs prepared from flours of different strengths. With respect to microstructure, mixing initially increased the formation of coarse protein patches, leading to a heterogeneous dough structure with a high fracture stress ( σ max) and significant strain hardening. These parameters decreased with prolonged mixing. This was accompanied by loss of glutenin macro polymer (GMP) wet weight and formation of a more homogenous microstructure. Prolonged mixing typically led to an over-mixed state. In contrast, prolonged simple shearing did not affect GMP content or strain hardening and gave enhanced shear banding. Confocal scanning laser microscopy revealed that short-term simple shearing induced structure formation in the direction of the shear flow for both flour types, followed by formation of shear-banded gluten structures both parallel and perpendicular to the direction of shear flow. Uniaxial extension of dough oriented parallel or perpendicular to the shear field did not reveal anisotropy. Apparently, the observed heterogeneity on a scale of ‘mm’ was not relevant for this type of rheology. Nevertheless, a relative weakening of dough strength (reduced fracture stress) was observed as a function of long-term shearing. This seems to be related to a local segregation effect caused by differences in visco-elasticity between the gluten phase and the starch granules. The results of this study reveal important features of the dough processing and underline the importance of not only work input, but also the type of deformation applied.

P3-051 Improved detection of plasma beta-amyloid by sandwhich elisa

Frozen cooked noodles (FCNs) were prepared with different levels (0, 1%, 3% and 5%) of gluten addition, and the effect of gluten on quality of FCNs was investigated. Cooking properties analysis showed that water absorption ratio and cooking loss of FCNs decreased at first and then increased with the increase of gluten addition. Compared to FCNs with 1% and 5% gluten additions, recooked FCNs with 3% gluten addition had a similar texture property to control sample, and they had the highest tensile force and distance, and the lowest surface tackiness. Meanwhile, the recooked FCNs (3% gluten addition) had smaller pores, denser and more complex gluten network, and their force and elasticity during chewing were the best in sensory evaluation. Low-field 1H nuclear magnetic resonance showed that the lowest T21 (0.11 ms) and T23 (51.11 ms) were found in the recooked FCNs (3% gluten addition). Furthermore, the α-helix of samples increased while the β-sheet and random coil decreased, the glutenin macropolymer content of recooked FCNs increased at first and then decreased with adding gluten. These results indicated that the recooked FCNs (3% gluten addition) had a lower surface tackiness, higher sensory scores, and better quality.