Change in Glutenin Macropolymer Secondary Structur

Authors: Jinshui Wang Yuanyuan Yue Tiantian Liu Bin Zhang Zhenlei Wang Changfu Zhang

Publish Date: 2016/12/24

Volume: 9, Issue: 2, Pages: 247-253

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Abstract

Wheat sourdough was prepared by fermentation with Lactobacillus plantarum M616 and yeast in the present study The change in secondary structure of glutenin macropolymer GMP in wheat sourdough fermentation for 4 and 12 h was determined using Fourier transform infrared spectroscopy and then the resultant spectra were Fourier selfdeconvoluted of the amide I band in the region from 1600 to 1700 cm−1 Significant different spectra especially in the amide I band for GMP from sourdough fermented with L plantarum M616 SL and with L plantarum M616 and yeast SLY were found in respect of control dough CK dough with acids SA and sourdough fermented with yeast SY at 4 and 12 h of fermentation The loss of αhelix structure in SL SLY and SA samples was noticed during fermentation Compared with CK and SY SL SLY and SA samples showed significant decrease p  005 in the relative areas of αhelix at the same stage of fermentation In addition βturns in SL sourdough decrease and the relative areas of random coil increase significantly p  005 These changes in the secondary structure mean that the flexibility of glutenin macropolymer in sourdough increases and it makes GMP degradation easier during fermentation The modified secondary structure of GMP makes more sensitive to proteolysis by means of cereal enzymesThe authors thanks for the financial support of National Key Research and Development Program 2016YFD0400200 National Natural Science Foundation of China 31571780 and Natural Science Project of Henan Science and Technology Department 162102210193

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