Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour
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2016
Authors
Žilić, SladjanaJanković, Marijana
Barać, Miroljub
Pešić, Mirjana
Konić-Ristić, Aleksandra
Hadži-Tašković-Šukalović, Vesna
Article (Published version)
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The aim was to determine the effect of steeping and sprouting on wheat grain proteins and the functional consequences in this regard. The solubility of proteins and the polypeptide composition of albumins, globulins, gliadins and glutenins were determined, as well as the content of non-protein nitrogen and free sulfhydryl groups (-SH), and the activity of peroxidase (POD) and lipoxygenase (LOX). In addition, the pasting viscosity of flour and protein bioactivity such as antioxidant capacity and immunoreactivity were evaluated. The increase of non-protein nitrogen and free -SH groups by about 62.09 and 96.7%, respectively, as well as the decrease of albumin + globulin polypeptides with a molecular weight over 85.94 kDa and between 85.94-48.00 kDa by about 34 and 8.7%, respectively, were the most notable changes observed in the flour from whole sprouted wheat that clearly point to the intensive protein hydrolysis. The reduction of disulfide bonds and increased concentrations of free -SH ...groups significantly modify the visco-elastic properties of gliadins and glutenins causing pasting viscosity reduction. However, sprouted wheat flour could be considered as a potential food ingredient because of its improved antioxidant capacity that is a result of protein hydrolysis inter alia. As protein modification induced by steeping may have beneficial effects on the antigenicity of the glutenin fraction, this kind of wheat pretreatment can represent a putative strategy in the dietary modulation of diseases related to glutenin immunoreactivity, e.g. dermatitis herpetiformis.
Source:
Food & Function, 2016, 7, 10, 4323-4331Publisher:
- Royal Soc Chemistry, Cambridge
Funding / projects:
- Utilization of plant sources of protein, dietary fiber and antioxidants in food production (RS-31069)
DOI: 10.1039/c6fo01095d
ISSN: 2042-6496
PubMed: 27713973
WoS: 000386236000021
Scopus: 2-s2.0-84991497917
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Poljoprivredni fakultetTY - JOUR AU - Žilić, Sladjana AU - Janković, Marijana AU - Barać, Miroljub AU - Pešić, Mirjana AU - Konić-Ristić, Aleksandra AU - Hadži-Tašković-Šukalović, Vesna PY - 2016 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4090 AB - The aim was to determine the effect of steeping and sprouting on wheat grain proteins and the functional consequences in this regard. The solubility of proteins and the polypeptide composition of albumins, globulins, gliadins and glutenins were determined, as well as the content of non-protein nitrogen and free sulfhydryl groups (-SH), and the activity of peroxidase (POD) and lipoxygenase (LOX). In addition, the pasting viscosity of flour and protein bioactivity such as antioxidant capacity and immunoreactivity were evaluated. The increase of non-protein nitrogen and free -SH groups by about 62.09 and 96.7%, respectively, as well as the decrease of albumin + globulin polypeptides with a molecular weight over 85.94 kDa and between 85.94-48.00 kDa by about 34 and 8.7%, respectively, were the most notable changes observed in the flour from whole sprouted wheat that clearly point to the intensive protein hydrolysis. The reduction of disulfide bonds and increased concentrations of free -SH groups significantly modify the visco-elastic properties of gliadins and glutenins causing pasting viscosity reduction. However, sprouted wheat flour could be considered as a potential food ingredient because of its improved antioxidant capacity that is a result of protein hydrolysis inter alia. As protein modification induced by steeping may have beneficial effects on the antigenicity of the glutenin fraction, this kind of wheat pretreatment can represent a putative strategy in the dietary modulation of diseases related to glutenin immunoreactivity, e.g. dermatitis herpetiformis. PB - Royal Soc Chemistry, Cambridge T2 - Food & Function T1 - Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour EP - 4331 IS - 10 SP - 4323 VL - 7 DO - 10.1039/c6fo01095d ER -
@article{ author = "Žilić, Sladjana and Janković, Marijana and Barać, Miroljub and Pešić, Mirjana and Konić-Ristić, Aleksandra and Hadži-Tašković-Šukalović, Vesna", year = "2016", abstract = "The aim was to determine the effect of steeping and sprouting on wheat grain proteins and the functional consequences in this regard. The solubility of proteins and the polypeptide composition of albumins, globulins, gliadins and glutenins were determined, as well as the content of non-protein nitrogen and free sulfhydryl groups (-SH), and the activity of peroxidase (POD) and lipoxygenase (LOX). In addition, the pasting viscosity of flour and protein bioactivity such as antioxidant capacity and immunoreactivity were evaluated. The increase of non-protein nitrogen and free -SH groups by about 62.09 and 96.7%, respectively, as well as the decrease of albumin + globulin polypeptides with a molecular weight over 85.94 kDa and between 85.94-48.00 kDa by about 34 and 8.7%, respectively, were the most notable changes observed in the flour from whole sprouted wheat that clearly point to the intensive protein hydrolysis. The reduction of disulfide bonds and increased concentrations of free -SH groups significantly modify the visco-elastic properties of gliadins and glutenins causing pasting viscosity reduction. However, sprouted wheat flour could be considered as a potential food ingredient because of its improved antioxidant capacity that is a result of protein hydrolysis inter alia. As protein modification induced by steeping may have beneficial effects on the antigenicity of the glutenin fraction, this kind of wheat pretreatment can represent a putative strategy in the dietary modulation of diseases related to glutenin immunoreactivity, e.g. dermatitis herpetiformis.", publisher = "Royal Soc Chemistry, Cambridge", journal = "Food & Function", title = "Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour", pages = "4331-4323", number = "10", volume = "7", doi = "10.1039/c6fo01095d" }
Žilić, S., Janković, M., Barać, M., Pešić, M., Konić-Ristić, A.,& Hadži-Tašković-Šukalović, V.. (2016). Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour. in Food & Function Royal Soc Chemistry, Cambridge., 7(10), 4323-4331. https://doi.org/10.1039/c6fo01095d
Žilić S, Janković M, Barać M, Pešić M, Konić-Ristić A, Hadži-Tašković-Šukalović V. Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour. in Food & Function. 2016;7(10):4323-4331. doi:10.1039/c6fo01095d .
Žilić, Sladjana, Janković, Marijana, Barać, Miroljub, Pešić, Mirjana, Konić-Ristić, Aleksandra, Hadži-Tašković-Šukalović, Vesna, "Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour" in Food & Function, 7, no. 10 (2016):4323-4331, https://doi.org/10.1039/c6fo01095d . .