title: Role of N-terminal domain of HMW 1Dx5 in the functional and structural properties of wheat dough.
abstract: Effects of N-terminal domain of high molecular weight glutenin subunit (HMW-GS) 1Dx5 (1Dx5-N) on functional and structural properties of wheat dough were determined by farinographic and rheological analysis, size exclusion chromatography, non-reducing/reducing SDS-PAGE, total free sulfhydryl determination, scanning electron microscopy and Fourier transform infrared spectroscopy. Results showed that 1Dx5-N improved the quality of dough with the increased water absorption, dough stability time, elastic and viscous modulus, and the decreased degree of softening, loss tangent. These improvements could be attributed to the formation of the macro-molecular weight aggregates and massive protein networks, which were favored by 1Dx5-N through disulfide bonds and hydrophobic interactions. Additionally, 1Dx5-N drove the transition of α-helix and random coil conformations to β-sheet and β-turn conformations, further demonstrating the formation of HMW-GS polymers and the enhancement of dough strength. Moreover, all the positive effects of 1Dx5-N were reinforced by edible salt NaCl.
authors.affiliation: School of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong 510641, China.
authors.forename: Jing Jing
authors.initials: JJ
authors.lastname: Wang
authors.affiliation: School of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong 510641, China.
authors.forename: Guang
authors.initials: G
authors.lastname: Liu
authors.affiliation: State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China.
authors.forename: Yan-Bo
authors.initials: YB
authors.lastname: Huang
authors.affiliation: School of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong 510641, China.
authors.forename: Qiao-Hui
authors.initials: QH
authors.lastname: Zeng
authors.affiliation: Analytical and Testing Center, South China University of Technology, Guangzhou 510641, China.
authors.forename: Guo-Sheng
authors.initials: GS
authors.lastname: Song
authors.affiliation: School of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong 510641, China; State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China.
authors.forename: Yi
authors.initials: Y
authors.lastname: Hou
authors.affiliation: School of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong 510641, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, Guangdong 510640, China.
authors.forename: Lin
authors.initials: L
authors.lastname: Li
authors.affiliation: School of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong 510641, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, Guangdong 510640, China. Electronic address: fesqhu@scut.edu.cn.
authors.forename: Song-Qing
authors.initials: SQ
authors.lastname: Hu
mesh_terms: D004591:Electrophoresis, Polyacrylamide Gel / Q000379:methods; D005983:Glutens / Q000032:analysis* / Q000737:chemistry*; D008970:Molecular Weight; D014908:Triticum / Q000737:chemistry*
chemical_list: D005983:Glutens; C037302:glutenin
keywords: 1Dx5; 2-Mercaptoethanol (PubChem CID: 1567); Acrylamide (PubChem CID: 6579); Dough development; High molecular weight glutenin subunits (HMW-GS); Hydrochloric acid (PubChem CID: 313); N-terminal domain; Sodium chloride (PubChem CID: 5234); Sodium dodecyl sulfonate (PubChem CID: 3423265); Structural and functional properties; Tris (PubChem CID: 6503)