数字农科院2.0

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

文献类型： 外文期刊

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

作者机构：

关键词： Foaming properties;Interfacial rheology;Non-starch polysaccharide;Prolamins;Wheat aqueous phase protein

期刊名称： Food Hydrocolloids

ISSN： 0268-005X

年卷期： 2025 年 168 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： 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.

分类号：

  • 相关文献

[1]Effect of NaCl concentration on the interfacial and foaming properties of wheat aqueous phase protein. Chen, Zhaoshi,Wang, Ge,Zhao, Muyuan,Zhao, Peiyao,Qiu, Runkang,Fan, Bei,Hu, Aijun,Liu, Liya,Wang, Fengzhong. 2025

[2]The Conformational Changes of Bovine Serum Albumin at the Air/Water Interface: HDX-MS and Interfacial Rheology Analysis. Fei Han,Qian Shen,Wei Zheng,Jingnan Zuo,Xinyu Zhu,Jingwen Li,Chao Peng,Bin Li,Yijie Chen. 2023

[3]Adsorption of microgel aggregates formed by assembly of gliadin nanoparticles and a β-lactoglobulin fibril-peptide mixture at the air/water interface: Surface morphology and foaming behavior. Dengfeng Peng,Weiping Jin,Leonard M.C. Sagis,Bin Li. 2022

[4]Modification of Soft Wheat Protein for Improving Cake Quality by Superheated Steam Treatment of Wheat Grain. Yuanxiao Liu,Mengmeng Li,Erqi Guan,Yuanfang Liu,Ke Bian,Yingquan Zhang. 2023

[5]The influence of xylanase and thermal treatment on the composition and interfacial rheology properties of whole wheat dough liquor. Yue, Ying,Zhang, Shuo,Fan, Bei,Tong, Litao,Wang, Lili,Guo, Yahong,Wang, Fengzhong,Liu, Liya. 2022

[6]Interfacial and foaming properties of plant and microbial proteins: Comparison of structure-function behavior of different proteins. Zhang, Xinyu,Liu, Zhe,Ma, Xiaojie,Zheng, Yicheng,Hu, Hui,Jiao, Bo,McClements, David Julian,Wang, Qiang,Shi, Aimin. 2024

[7]Composition, structure, and interfacial rheological properties of walnut glutelin. Zhou, Jisong,Yang, Jing,Shao, Jiaqi,Wu, Ping,Yang, Xiaoli,Deng, Qianchun,Jin, Weiping,Peng, Dengfeng. 2025

[8]Analysis of oil-water interface behavior of soy protein isolate-β-Lactoglobulin blend system and rheological properties in high internal phase emulsion. Runkang Qiu,Peihua Ma,Zhaoshi Chen,Huanxiang Luo,Linggao Liu,Bei Fan,Litao Tong,Lili Wang,Liya Liu,Fengzhong Wang. 2025

作者其他论文 更多>>