小麦水相蛋白在空气-水界面处的非线性流变行为及定量蛋白质组学分析

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-05-24 DOI:10.1016/j.foodhyd.2025.111565

Zhaoshi Chen , Ge Wang , Runkang Qiu , Peiyao Zhao , Hongjie Ren , Aijun Hu , Bei Fan , Liya Liu , Fengzhong Wang

{"title":"小麦水相蛋白在空气-水界面处的非线性流变行为及定量蛋白质组学分析","authors":"Zhaoshi Chen , Ge Wang , Runkang Qiu , Peiyao Zhao , Hongjie Ren , Aijun Hu , Bei Fan , Liya Liu , Fengzhong Wang","doi":"10.1016/j.foodhyd.2025.111565","DOIUrl":null,"url":null,"abstract":"<div><div>Air-water interface stabilization plays a pivotal role in foam formation and gas cell stabilization in fermented wheat-based products such as bread. However, the nonlinear interfacial rheological behavior of wheat aqueous phase proteins and its correlation with protein structure remains poorly understood. This study investigated the whole process of film formation and stabilization of wheat aqueous phase protein (WAP) and its ethanol fraction (ES) and non-ethanol fraction (NES) at the air-water interface. The physicochemical characteristics, interfacial adsorption behavior, and nonlinear interfacial rheology of each fraction were evaluated, and proteomic analysis was performed to uncover molecular mechanisms. The results showed that ES exhibited smaller particle size (412.63 ± 44.53 nm) and higher surface hydrophobicity (592.79 ± 32.81), enabling rapid adsorption at the air-water interface, which contributed to its superior foaming capacity (184.73 ± 12.34 %). In contrast, NES exhibited higher viscosity (1.81 ± 0.01 mPa s), which slowed down liquid drainage in the foam's Plateau region, contributing to enhanced foam stability. Interfacial dilatational rheology revealed that ES formed a stiff, solid-like interface, the ES foam with superior resistance to interfacial rupture. The proteomics analysis demonstrated that all sample shared the similar protein components, with prolamins (Gamma gliadin) playing a crucial role in ES foam formation and stabilization. This study provides new insights into the dynamic interfacial behavior of wheat proteins and their roles in foam stabilization, offering theoretical guidance for protein engineering in cereal-based aerated foods.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111565"},"PeriodicalIF":11.0000,"publicationDate":"2025-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Nonlinear rheological behavior and quantitative proteomic analysis of wheat aqueous phase protein at the air-water interface\",\"authors\":\"Zhaoshi Chen , Ge Wang , Runkang Qiu , Peiyao Zhao , Hongjie Ren , Aijun Hu , Bei Fan , Liya Liu , Fengzhong Wang\",\"doi\":\"10.1016/j.foodhyd.2025.111565\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Air-water interface stabilization plays a pivotal role in foam formation and gas cell stabilization in fermented wheat-based products such as bread. However, the nonlinear interfacial rheological behavior of wheat aqueous phase proteins and its correlation with protein structure remains poorly understood. This study investigated the whole process of film formation and stabilization of wheat aqueous phase protein (WAP) and its ethanol fraction (ES) and non-ethanol fraction (NES) at the air-water interface. The physicochemical characteristics, interfacial adsorption behavior, and nonlinear interfacial rheology of each fraction were evaluated, and proteomic analysis was performed to uncover molecular mechanisms. The results showed that ES exhibited smaller particle size (412.63 ± 44.53 nm) and higher surface hydrophobicity (592.79 ± 32.81), enabling rapid adsorption at the air-water interface, which contributed to its superior foaming capacity (184.73 ± 12.34 %). In contrast, NES exhibited higher viscosity (1.81 ± 0.01 mPa s), which slowed down liquid drainage in the foam's Plateau region, contributing to enhanced foam stability. Interfacial dilatational rheology revealed that ES formed a stiff, solid-like interface, the ES foam with superior resistance to interfacial rupture. The proteomics analysis demonstrated that all sample shared the similar protein components, with prolamins (Gamma gliadin) playing a crucial role in ES foam formation and stabilization. This study provides new insights into the dynamic interfacial behavior of wheat proteins and their roles in foam stabilization, offering theoretical guidance for protein engineering in cereal-based aerated foods.</div></div>\",\"PeriodicalId\":320,\"journal\":{\"name\":\"Food Hydrocolloids\",\"volume\":\"168 \",\"pages\":\"Article 111565\"},\"PeriodicalIF\":11.0000,\"publicationDate\":\"2025-05-24\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Hydrocolloids\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0268005X25005259\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X25005259","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

摘要

空气-水界面稳定在发酵小麦产品（如面包）的泡沫形成和气泡稳定中起着关键作用。然而，小麦水相蛋白的非线性界面流变行为及其与蛋白质结构的关系尚不清楚。研究了小麦水相蛋白（WAP）及其乙醇组分（ES）和非乙醇组分（NES）在空气-水界面的成膜和稳定化全过程。对各组分的物理化学特性、界面吸附行为和非线性界面流变性进行了评价，并进行了蛋白质组学分析以揭示分子机制。结果表明，ES具有较小的粒径（412.63±44.53 nm）和较高的表面疏水性（592.79±32.81），能够在空气-水界面快速吸附，发泡能力为184.73±12.34%。相比之下，NES具有更高的粘度（1.81±0.01 mPa s），这减缓了泡沫高原区域的液体排水，有助于增强泡沫的稳定性。界面膨胀流变学表明，ES泡沫形成了一个坚硬的固体状界面，具有较好的抗界面破裂能力。蛋白质组学分析表明，所有样品具有相似的蛋白质成分，其中蛋白（γ麦胶蛋白）在ES泡沫的形成和稳定中起着至关重要的作用。本研究为小麦蛋白的动态界面行为及其在泡沫稳定中的作用提供了新的认识，为谷物加气食品的蛋白质工程提供了理论指导。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Nonlinear rheological behavior and quantitative proteomic analysis of wheat aqueous phase protein at the air-water interface

Air-water interface stabilization plays a pivotal role in foam formation and gas cell stabilization in fermented wheat-based products such as bread. However, the nonlinear interfacial rheological behavior of wheat aqueous phase proteins and its correlation with protein structure remains poorly understood. This study investigated the whole process of film formation and stabilization of wheat aqueous phase protein (WAP) and its ethanol fraction (ES) and non-ethanol fraction (NES) at the air-water interface. The physicochemical characteristics, interfacial adsorption behavior, and nonlinear interfacial rheology of each fraction were evaluated, and proteomic analysis was performed to uncover molecular mechanisms. The results showed that ES exhibited smaller particle size (412.63 ± 44.53 nm) and higher surface hydrophobicity (592.79 ± 32.81), enabling rapid adsorption at the air-water interface, which contributed to its superior foaming capacity (184.73 ± 12.34 %). In contrast, NES exhibited higher viscosity (1.81 ± 0.01 mPa s), which slowed down liquid drainage in the foam's Plateau region, contributing to enhanced foam stability. Interfacial dilatational rheology revealed that ES formed a stiff, solid-like interface, the ES foam with superior resistance to interfacial rupture. The proteomics analysis demonstrated that all sample shared the similar protein components, with prolamins (Gamma gliadin) playing a crucial role in ES foam formation and stabilization. This study provides new insights into the dynamic interfacial behavior of wheat proteins and their roles in foam stabilization, offering theoretical guidance for protein engineering in cereal-based aerated foods.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.