Effects of Protein in Wheat Flour on Retrogradation of Wheat Starch |
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| Authors: | Lian Xijun Guo Junjie Wang Danli Li Lin Zhu Jiaran |
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| Affiliation: | 1. Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, TianJin Univ. of Commerce, , Tianjin, 300134 P.R. China;2. College of Light Industry and Food Sciences South China Univ. of Technology, , Guangzhou, 510640 P.R.China;3. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, , Guangzhou, 510640 P.R. China;4. School of Science, Tianjin Univ. of Commerce, , Tianjin, 300134 P.R. China;5. Hebei Jiaotong Vocational & Technical College, , Tianjin, 300381 P.R. China |
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| Abstract: | ![]()
Albumins, globulins, gliadins, and glutenins were isolated from wheat flour and the effects of those proteins on retrogradation of wheat starch were investigated. The results showed that only glutenins retarded retrogradation of wheat starch and other 3 proteins promoted it. The results of IR spectra proved that no S–S linkage formed during retrogradation of wheat starch blended with wheat proteins. Combination of wheat starch and globulins or gliadins through glucosidic bonds hindered the hydrolysis of wheat starch by α‐amylase. The melting peak temperatures of retrograded wheat starch attached to different proteins were 128.46, 126.14, 132.03, 121.65, and 134.84 °C for the control with no protein, albumins, glutenins, globulins, gliadins groups, respectively, and there was no second melting temperature for albumins group. Interaction of wheat proteins and starch in retrograded wheat starch greatly decreased the endothermic enthalpy (△H) of retrograded wheat starch. Retrograded wheat starch bound to gliadins might be a new kind of resistant starch based on glycosidic bond between starch and protein. |
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| Keywords: | IR spectra NMR protein retrogradation wheat starch |
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