Food and Fermentation Industries >

2025 , Vol. 51 >Issue 1: 223 - 230

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038734

Study on influence of soybean protein on composition and structure of gliadin in dough

  • WANG Xiaohui ,
  • ZHU Tingwei ,
  • MENG Fancong ,
  • CHEN Fusheng ,
  • GUO Xingfeng
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  • (College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China)

Received date: 2024-01-27

  Revised date: 2024-03-14

  Online published: 2025-01-23

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Abstract

The inclusion of soybean protein in wheat flour enhances the nutritional quality of flour-based products and modifies the composition and structure of gluten protein in dough.Gliadin, a key component of wheat gluten responsible for imparting viscosity and extensibility to the dough, was the focus of this investigation on the impact of soy protein.Wheat flour was combined with varying proportions of soy protein isolate (SPI), soy protein concentrate (SPC), and texturized soy protein (TSP) to create dough, from which gliadin was isolated.The structure and composition of gliadin within the dough were assessed through endogenous fluorescence spectroscopy, ultraviolet spectroscopy, and acidic polyacrylamide electrophoresis.The findings revealed that the addition of 8% (w/w) SPI, SPC, and TSP resulted in a respective decrease of 9.65%, 9.85%, and 5.97% in the relative content of gliadin in the dough compared to wheat flour dough alone.Upon the addition of 8% SPI, the proportion of α-gliadin in the dough increased by 0.79%.Meanwhile, the proportions of β- and γ-gliadin remained relatively unchanged, and the proportion of ω-gliadin decreased by 2.27%.When 8% SPC was added, there was a decrease in the proportion of α-gliadin by 1.42%, β-gliadin by 1.59% and an increase in the proportion of ω-gliadin by 3.25%.Similarly, the addition of 8% TSP resulted in a reduction of 1.47% in α-gliadin, with no significant change in β- and γ-gliadin proportions, and an increase of 1.12% in ω-gliadin.Furthermore, the incorporation of SPI and TSP was found to elongate the gliadin peptide chain in the dough and reduce the α-helix content, while the addition of SPI reduced the content of gliadin β-turn.SPC did not significantly affect the structure of gliadin in the dough.Overall, the introduction of soybean protein decreased the relative content of gliadin in the dough, altered the peptide chain structure, and modified the protein composition.This ultimately impacted the interaction of gliadin with the glutenin skeleton, leading to an increase in dough-breaking force and a reduction in dough stretching distance.This study established a comprehensive method for investigating the composition and structure of gliadin in dough and offered a theoretical foundation and novel insights for the utilization of plant-derived proteins in flour products.

Key words： wheat gliadin; dough; ultraviolet spectrum; circular dichroism; acid polyacrylamide electrophoresis; tensile properties

Cite this article

WANG Xiaohui , ZHU Tingwei , MENG Fancong , CHEN Fusheng , GUO Xingfeng . Study on influence of soybean protein on composition and structure of gliadin in dough[J]. Food and Fermentation Industries, 2025 , 51(1) : 223 -230 . DOI: 10.13995/j.cnki.11-1802/ts.038734

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