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Research progress on non covalent interaction dissolution characterization of insoluble wheat protein based on swelling

文献类型： 外文期刊

作者： Fan, Zhen 1 ; Dong, Ziyan 2 ; Zhang, Bo 2 ; Li, Huijing 1 ;

作者机构： 1.Hebei Agr Univ, Sch Food Sci & Technol, Baoding 071000, Hebei, Peoples R China

2.CAAS, Minist Agr & Rural Affairs, Inst Food Sci & Technol, Comprehens Utilizat Lab Cereal & Oil Proc, Beijing 100193, Peoples R China

关键词： Wheat protein; Swelling; Dissolve; Non covalent bond characterization

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）

ISSN： 0141-8130

年卷期： 2025 年 284 卷

页码：

收录情况： SCI

摘要： The non covalent interactions of proteins are usually characterized by solubility, which is based on the principle that specific solvents can disrupt non covalent interactions and promote protein dissolution. However, this method is generally applicable to highly soluble protein materials. The solubility of wheat protein is poor. When using this method to characterize non covalent interactions, there is always a portion of protein aggregates that can only reach a swollen state and cannot be completely dissolved. At present, there are no research reports on the role of non covalent interactions in swelling. In view of this, this article first reviews the swelling and dissolution processes of insoluble proteins such as wheat protein in solvents, focusing on the characterization mechanisms and influencing factors of three non covalent interactions using solubility characterization. At the same time, this article also explores the potential of swelling in characterizing non covalent interactions, aiming to improve the characterization methods of non covalent interactions between wheat proteins and provide methodological support for analyzing processing differences from the hierarchical analysis of wheat protein interactions in the future.

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