Secondary Structure, Thermal and Functional Characterization of Low Molecular Weight Glutenin Subunits in Relation to Instant Noodle Quality

The research work aimed to investigate the secondary structure, thermal and functional behavior of gluten, glutenin and low molecular weight-glutenin subunits (LMW-GS) of Indian wheat and to establish significant correlation among these techno-functional attributes. The secondary structure as revealed by Fourier transform infrared (FTIR) spectroscopy indicated that glutenins exhibited maximum absorption intensity (595.6 cm(2)), followed by LMW-GS (517.1 cm(2)) and gluten (276.87 cm(2)) in the amide I region. The thermogravimetric analysis (TGA) of gluten, glutenin and LMW-GS recorded disruption of the covalent peptide linkages in the amino acid residues at 273, 275 and 238 degrees C, respectively. The denaturation peak temperature of gluten, glutenin and LMW-GS, as evident from differential scanning calorimetry (DSC) curves was 112.94, 173.88 and 108.08 degrees C, respectively. Considerable variations were observed in the oil uptake, cooked weight, cooking loss, hardness and chewiness values of instant noodles on addition of gluten, glutenin and LMW-GS, respectively. Novelty impact statementThe research work provides an insight to the secondary structure and thermal behavior of gluten, glutenin and unreduced LMW-GS. The functional assessment of these fractions was carried out in terms of instant noodle quality. The cooked instant noodles fortified with these fractions exhibited significant variation in their microstructures as revealed from scanning electron microscopy.