Interaction Effects of Tannic Acid and Gluten on Bread-Making and Its Starch Digestion
In this study, we explored the binding mechanism between tannic acid (TA) and gluten to apply TA as an ingredient in bread-making to evaluate its baking performance and starch digestion. The interaction was systematically investigated by analyzing binding affinity, binding mode, and matrix structure...
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MDPI AG
2025-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/2/233 |
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| author | Seonghyeon Nam Oguz K. Ozturk Jongbin Lim |
| author_facet | Seonghyeon Nam Oguz K. Ozturk Jongbin Lim |
| author_sort | Seonghyeon Nam |
| collection | DOAJ |
| description | In this study, we explored the binding mechanism between tannic acid (TA) and gluten to apply TA as an ingredient in bread-making to evaluate its baking performance and starch digestion. The interaction was systematically investigated by analyzing binding affinity, binding mode, and matrix structure of the TA–gluten complex using fluorescence quenching, molecular docking, and confocal laser scanning microscopy. TA strongly interacted with gluten via non-covalent interactions, mainly hydrogen bonds, and formed the major hydrogen bonds with six different glutamines (Q32, Q108, Q313, Q317, Q317, and Q349), which play a critical role in gluten network construction among amino acid residues of gluten. Additionally, TA showed lower binding affinity toward glutenin (−10.4 kcal/mol) compared to gliadin (−8.9 kcal/mol), implying stronger binding with glutenin. Consequently, the interaction between TA and gluten created a dense and compact gluten network structure. It influenced baking performance, causing a decrease in bread loaf volume while an increase in firmness and lowering the starch digestion rate, increasing slowly digestible starch and resistant starch fractions. This study identified the binding mechanism of TA toward gluten and provides better insights into how to apply TA or perhaps other polyphenols to design functional bakery products to control starch digestion rate. |
| format | Article |
| id | doaj-art-a42c96ae61d74d268a972db36ad7af2c |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-a42c96ae61d74d268a972db36ad7af2c2025-01-24T13:32:57ZengMDPI AGFoods2304-81582025-01-0114223310.3390/foods14020233Interaction Effects of Tannic Acid and Gluten on Bread-Making and Its Starch DigestionSeonghyeon Nam0Oguz K. Ozturk1Jongbin Lim2Department of Food Bioengineering, Jeju National University, Jeju 63243, Republic of KoreaDepartment of Food Science and Human Nutrition, University of Illinois Urbana-Champaign, Urbana, IL 61801, USADepartment of Food Bioengineering, Jeju National University, Jeju 63243, Republic of KoreaIn this study, we explored the binding mechanism between tannic acid (TA) and gluten to apply TA as an ingredient in bread-making to evaluate its baking performance and starch digestion. The interaction was systematically investigated by analyzing binding affinity, binding mode, and matrix structure of the TA–gluten complex using fluorescence quenching, molecular docking, and confocal laser scanning microscopy. TA strongly interacted with gluten via non-covalent interactions, mainly hydrogen bonds, and formed the major hydrogen bonds with six different glutamines (Q32, Q108, Q313, Q317, Q317, and Q349), which play a critical role in gluten network construction among amino acid residues of gluten. Additionally, TA showed lower binding affinity toward glutenin (−10.4 kcal/mol) compared to gliadin (−8.9 kcal/mol), implying stronger binding with glutenin. Consequently, the interaction between TA and gluten created a dense and compact gluten network structure. It influenced baking performance, causing a decrease in bread loaf volume while an increase in firmness and lowering the starch digestion rate, increasing slowly digestible starch and resistant starch fractions. This study identified the binding mechanism of TA toward gluten and provides better insights into how to apply TA or perhaps other polyphenols to design functional bakery products to control starch digestion rate.https://www.mdpi.com/2304-8158/14/2/233tannic acidgluten networkbaking performancestarch digestion |
| spellingShingle | Seonghyeon Nam Oguz K. Ozturk Jongbin Lim Interaction Effects of Tannic Acid and Gluten on Bread-Making and Its Starch Digestion Foods tannic acid gluten network baking performance starch digestion |
| title | Interaction Effects of Tannic Acid and Gluten on Bread-Making and Its Starch Digestion |
| title_full | Interaction Effects of Tannic Acid and Gluten on Bread-Making and Its Starch Digestion |
| title_fullStr | Interaction Effects of Tannic Acid and Gluten on Bread-Making and Its Starch Digestion |
| title_full_unstemmed | Interaction Effects of Tannic Acid and Gluten on Bread-Making and Its Starch Digestion |
| title_short | Interaction Effects of Tannic Acid and Gluten on Bread-Making and Its Starch Digestion |
| title_sort | interaction effects of tannic acid and gluten on bread making and its starch digestion |
| topic | tannic acid gluten network baking performance starch digestion |
| url | https://www.mdpi.com/2304-8158/14/2/233 |
| work_keys_str_mv | AT seonghyeonnam interactioneffectsoftannicacidandglutenonbreadmakinganditsstarchdigestion AT oguzkozturk interactioneffectsoftannicacidandglutenonbreadmakinganditsstarchdigestion AT jongbinlim interactioneffectsoftannicacidandglutenonbreadmakinganditsstarchdigestion |