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Sulfur in wheat gluten: In situ analysis by X-ray absorption near edge structure (XANES) spectroscopy |
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| Authors: | Alexander Prange Nils Kühlsen Barbara Birzele Isolde Arzberger Josef Hormes Susanne Antes Peter Köhler |
| Affiliation: | Institut für Mikrobiologie & Biotechnologie, Rheinische Friedrich-Wilhelms-Universit?t Bonn, Meckenheimer Allee 168, 53115 Bonn, Germany, Institut für Lebensmittelwissenschaft und Lebensmittelchemie, Rheinische Friedrich-Wilhelms-Universit?t Bonn, Endenicher Allee 11–13, 53115 Bonn, Germany, Institut für Pflanzenkrankheiten, Abt. Landwirtschaftliche und Lebensmittel-Mikrobiologie, Rheinische Friedrich-Wilhelms-Universit?t Bonn, Meckenheimer Allee 168, 53115 Bonn, Germany, Physikalisches Institut, Rheinische Friedrich-Wilhelms-Universit?t Bonn, Nu?allee 12, 53115 Bonn, Germany, Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstra?e 4, 85748 Garching, Germany, |
| Abstract: | The sulfur containing gluten proteins largely determine the baking quality of wheat. In order to probe the speciation of sulfur, gluten proteins gliadin, high molecular weight (HMW) and low molecular weight (LMW) subunits of glutenin], stored glutenin subunits as well as flour were investigated in situ by S K-edge X-ray near edge absorption structure (XANES) spectroscopy. The spectra confirmed the existence of disulfide bonds in oxidised (oxygen stream) glutenin subunits, supporting their significance for the formation of gluten networks. Additionally, glutenin subunits, which were stored under ambient air and temperature conditions, predominantly contained sulfur of higher oxidation states (sulfoxide, sulfonic acid). The disulfide state and also sulfoxide and sulfonic acid states were detected after reoxidation of glutenin subunits with potassium bromate. |
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