title: Molecular Assembly of Wheat Gliadins into Nanostructures: A Small-Angle X-ray Scattering Study of Gliadins in Distilled Water over a Wide Concentration Range.
abstract: Gliadin, one of the major proteins together with glutenin composing gluten, affects the physical properties of wheat flour dough. In this study, nanoscale structures of hydrated gliadins extracted into distilled water were investigated primarily by small-angle X-ray scattering (SAXS) over a wide range of concentrations. Gliadins are soluble in distilled water below 10 wt %. Guinier analyses of SAXS profiles indicate that gliadins are present as monomers together with small amounts of dimers and oligomers in a very dilute solution. The SAXS profiles also indicate that interparticle interference appears above 0.5 wt % because of electrostatic repulsion among gliadin assemblies. Above 15 wt %, gliadins form gel-like hydrated solids. At greater concentrations, a steep upturn appears in the low-q region owing to the formation of large aggregates, and a broad shoulder appears in the middle-q region showing density fluctuation inside. This study demonstrates that SAXS can effectively disclose the nanostructure of hydrated gliadin assemblies.
authors.affiliation: Research Reactor Institute, Kyoto University , 2-1010 Asashiro-nishi, Kumatori-cho, Sennan-gun, Osaka 590-0494, Japan.
authors.forename: Nobuhiro
authors.initials: N
authors.lastname: Sato
authors.affiliation: Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University , Gokasho, Uji, Kyoto 611-0011, Japan.
authors.forename: Aoi
authors.initials: A
authors.lastname: Matsumiya
authors.affiliation: Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University , Gokasho, Uji, Kyoto 611-0011, Japan.
authors.forename: Yuki
authors.initials: Y
authors.lastname: Higashino
authors.affiliation: Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University , Gokasho, Uji, Kyoto 611-0011, Japan.
authors.forename: Satoshi
authors.initials: S
authors.lastname: Funaki
authors.affiliation: Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University , Gokasho, Uji, Kyoto 611-0011, Japan.
authors.forename: Yuki
authors.initials: Y
authors.lastname: Kitao
authors.affiliation: Research Reactor Institute, Kyoto University , 2-1010 Asashiro-nishi, Kumatori-cho, Sennan-gun, Osaka 590-0494, Japan.
authors.forename: Yojiro
authors.initials: Y
authors.lastname: Oba
authors.affiliation: Research Reactor Institute, Kyoto University , 2-1010 Asashiro-nishi, Kumatori-cho, Sennan-gun, Osaka 590-0494, Japan.
authors.forename: Rintaro
authors.initials: R
authors.lastname: Inoue
authors.affiliation: Life Science Center, College of Bioresource Science, Nihon University , 1866 Kameino, Fujisawa 252-0880, Japan.
authors.forename: Fumio
authors.initials: F
authors.lastname: Arisaka
authors.affiliation: Research Reactor Institute, Kyoto University , 2-1010 Asashiro-nishi, Kumatori-cho, Sennan-gun, Osaka 590-0494, Japan.
authors.forename: Masaaki
authors.initials: M
authors.lastname: Sugiyama
authors.affiliation: Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University , Gokasho, Uji, Kyoto 611-0011, Japan.
authors.forename: Reiko
authors.initials: R
authors.lastname: Urade
mesh_terms: D005903:Gliadin / Q000737:chemistry*; D053838:Scattering, Small Angle; D055672:Static Electricity; D014908:Triticum / Q000737:chemistry*
chemical_list: D005903:Gliadin
keywords: SAXS; gliadin; molecular nanostructures; protein cross-linking; viscoelastic properties; wheat protein