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Interaction mechanisms of condensed tannins (proanthocyanidins) with wheat gluten proteins

Author:
Girard, Audrey L., Bean, Scott R., Tilley, Michael, Adrianos, Sherry L., Awika, Joseph M.
Source:
Food chemistry 2018 v.245 pp. 1154-1162
ISSN:
0308-8146
Subject:
binding capacity, gliadin, glutenins, hydrogen bonding, hydrophobic bonding, hydrophobicity, polymerization, polymers, proanthocyanidins, solubility, urea, wheat gluten
Abstract:
Proanthocyanidins (PA) crosslink wheat gluten, increasing its polymer size and strength. However, mechanisms behind these interactions are unknown. This study used PA of different MW profiles (mean degree of polymerization 8.3 and 19.5) to investigate how PA polymerize gluten. The higher MW PA had greater binding affinity for both glutenins and gliadins than lower MW PA, whereas both PA precipitated glutenins more efficiently than gliadins. The PA preferentially bound the largest of the protein fractions available: high MW glutenin subunits (HMW-GS) over low MW-GS, and ω-gliadins over α- and γ-gliadins. Furthermore, within the HMW-GS, PA bound more of the larger x-type than the smaller y-type. Proanthocyanidins reduced gluten solubility in urea and decreased surface hydrophobicity of glutenins, but not gliadins. The PA appear to preferentially crosslink HMW-GS via hydrophobic interactions and hydrogen bonding, whereas their interaction with gliadins is dominated by hydrogen bonding and is relatively weaker.
Agid:
5862194