FARKLI TİPTE UN VE EKMEK ÖRNEKLERİNDE GLUTEN YAPISININ PROTEOMİK VE FT-IR SPEKTROSKOPİSİ ARAÇLARI İLE ARAŞTIRILMASI

Year 2022, , 344 - 358, 25.02.2022

Evrim Güneş Altuntaş , Hatice Yıldızhan , Mohammad Reza Dastouri F. Duygu Özel

https://doi.org/10.15237/gida.GD21155

Abstract

Bu çalışma kapsamında; gluten proteininin alt birimi olan gliadin 2D-PAGE ve FT-IR tekniklerini içeren bazı proteomik yöntemler aracılığı ile araştırılmış ve bu proteinin α ve β yaprak formları arasında dönüşüm olduğu tespit edilmiştir. Denemelerde yer alan örneklerin protein konsantrasyonları un çeşidine ve örneklerin pişmiş formuna göre değişiklik göstermiştir. FT-IR ile elde edilen spektrumlarda Amid A, Amid I ve fosforile protein bölgeleri olmak üzere üç alan çalışılmıştır. Bu spektrum bilgisinden yola çıkarak, gliadin yapısının, ham maddenin ürüne dönüşme sürecinde önemli ölçüde farklılaştığı gözlenmiştir. Beyaz unun ekmek formunda N-H bağı ile ilgili Amid A titreşiminde artış gözlenirken, un örnekleri pişmiş forma dönüştüğünde C=O bağı titreşimi ile bağlantılı olan Amid I bölgesinde azalma tespit edilmiştir. Çalışma sonuçlarından yola çıkarak, ekmek üretiminde kullanılan un çeşidinin ve pişirme şeklinin nihai ürünün gluten yapısı ve miktarı üzerinde etkili olduğu söylenebilir.

Keywords

GLUTEN, GLİADİN, PROTEOMİKS, 2D-PAGE, FT-IR

PROTEOMIC VIEW ON GLUTEN STRUCTURE IN DIFFERENT TYPES OF FLOUR AND BREAD SAMPLES BY USING BOTTOM UP PROTEOMICS AND FT-IR SPECTROSCOPY

Abstract

In the current study, some proteomic methods containing 2D-PAGE and FT-IR techniques were performed to screen gliadin, the subunit of gluten protein, and transformation between α and β sheet forms of this protein was evaluated. The protein concentration of the samples varied between flour types and also cooked form of these samples. We focused on Amide A, Amide I and phosphorylated protein regions on the spectrums achieved by FT-IR. Gliadin structure was dramatically differed when the raw material was formed in baked form. While Amide A vibration which is related to N-H streching increased for the bread form of the white flour, Amide I which is related to C=O streching decreased when the raw material changed in the cooked form. It can be concluded that the type of flour used in bread production and the type of baking were effective on gluten structure and amount of the final product.

Keywords

GLUTEN, GLIADIN, PROTEOMICS, 2D-PAGE, FT-IR

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