Interaction Mechanism of Gluten and Linoleic Acid in Rice Dreg Protein

doi:10.7506/spkx1002-6630-201721024

FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (21): 152-157.doi: 10.7506/spkx1002-6630-201721024

• Basic Research • Previous Articles Next Articles

Interaction Mechanism of Gluten and Linoleic Acid in Rice Dreg Protein

GENG Qin, HUANG Li, YANG Rong, DAI Taotao, LIU Chengmei, WU Lixin, Lü Chengliang, LUO Shunjing

(1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; 2. Nanchang Institute for Food and Drug Control, Nanchang 330038, China; 3. Jiangxi Jin Nong Biological Technology Co. Ltd., Yichun 336400, China)

Received:2017-11-07 Revised:2017-11-07 Online:2017-11-15 Published:2017-11-01

Abstract

Abstract: Structural changes, fluorescence characteristics, binding mechanism and thermodynamic features of gluten and linoleic acid composite system in rice dreg protein were studied using fluorescence quenching spectroscopy, 1-anilinonaphthalene-8-sulfonic acid (ANS) fluorescence spectroscopy, ultraviolet-visible (UV-Vis) absorption spectroscopy and circular dichroism (CD) spectroscopy. The fluorescence spectral results showed that the endogenous fluorescence of gluten was significantly quenched by linoleic acid and the mechanism of fluorescence quenching was static quenching. The major driving force was hydrophobic interactions. Meanwhile, the ANS fluorescence, UV-Vis absorption and CD spectral data showed that the secondary and tertiary structure of gluten were changed by the addition of linoleic acid. A significant increase in α-helix structure content was observed and protein stability was enhanced. This study will provide a theoretical basis for the production of high-purity protein and innovative protein product systems.

Key words: gluten, linoleic acid, interaction, spectroscopy, structure

CLC Number:

TS213.3

GENG Qin, HUANG Li, YANG Rong, DAI Taotao, LIU Chengmei, WU Lixin, Lü Chengliang, LUO Shunjing. Interaction Mechanism of Gluten and Linoleic Acid in Rice Dreg Protein[J]. FOOD SCIENCE, 2017, 38(21): 152-157.

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Interaction Mechanism of Gluten and Linoleic Acid in Rice Dreg Protein

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