Effect of Enzymatic Modification on Structural Changes of Corn Flour Protein
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Abstract:
The differences in the subunit compositions of gliadin and glutenin extracted from three kinds of enzyme-modified corn flours and untreated corn flour were compared by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), and the molecular weights of the subunits were analyzed. Changes in the secondary structure of glutenin during enzymatic modification were determined by Fourier transform infrared (FT-IR) spectroscopy. The results showed that enzymatic modification had a relatively large influence on glutenin structure and a relatively small influence on gliadin. Treatment combining α-amylase and alkaline protease had a synergistic effect, promoting the hydrolysis of corn gluten, and a large number of low molecular weight subunits were produced. The structure of the corn glutenin modified by individual enzymes was more disordered than that of the untreated sample, but the combined enzyme treatment produced the highest percentage of α-helices and the structure tended to be stable. The above results showed that the change in the glutenin structure might be an important factor for the improvement of corn dough-forming properties. This study revealed some of the mechanisms underlying the enzymatic modification of corn flour, and provided a scientific basis for the modification of corn dough and product development.
