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Sulfur in wheat gluten: In situ analysis by X-ray absorption near edge structure (XANES) spectroscopy

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Abstract.

The sulfur containing gluten proteins largely determine the baking quality of wheat. In order to probe the speciation of sulfur, gluten proteins [gliadin, high molecular weight (HMW) and low molecular weight (LMW) subunits of glutenin], stored glutenin subunits as well as flour were investigated in situ by S K-edge X-ray near edge absorption structure (XANES) spectroscopy. The spectra confirmed the existence of disulfide bonds in oxidised (oxygen stream) glutenin subunits, supporting their significance for the formation of gluten networks. Additionally, glutenin subunits, which were stored under ambient air and temperature conditions, predominantly contained sulfur of higher oxidation states (sulfoxide, sulfonic acid). The disulfide state and also sulfoxide and sulfonic acid states were detected after reoxidation of glutenin subunits with potassium bromate.

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Authors and Affiliations

  1. Institut für Mikrobiologie & Biotechnologie, Rheinische Friedrich-Wilhelms-Universität Bonn, Meckenheimer Allee 168, 53115 Bonn, Germany, , , , ,

    Alexander Prange

  2. Institut für Lebensmittelwissenschaft und Lebensmittelchemie, Rheinische Friedrich-Wilhelms-Universität Bonn, Endenicher Allee 11–13, 53115 Bonn, Germany, , , , ,

    Nils Kühlsen

  3. Institut für Pflanzenkrankheiten, Abt. Landwirtschaftliche und Lebensmittel-Mikrobiologie, Rheinische Friedrich-Wilhelms-Universität Bonn, Meckenheimer Allee 168, 53115 Bonn, Germany, , , , ,

    Barbara Birzele

  4. Physikalisches Institut, Rheinische Friedrich-Wilhelms-Universität Bonn, Nußallee 12, 53115 Bonn, Germany, , , , ,

    Isolde Arzberger & Josef Hormes

  5. Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstraße 4, 85748 Garching, Germany, , , , ,

    Susanne Antes & Peter Köhler

Authors
  1. Alexander Prange
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  2. Nils Kühlsen
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  3. Barbara Birzele
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  4. Isolde Arzberger
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  5. Josef Hormes
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  6. Susanne Antes
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  7. Peter Köhler
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Prange, A., Kühlsen, N., Birzele, B. et al. Sulfur in wheat gluten: In situ analysis by X-ray absorption near edge structure (XANES) spectroscopy. Eur Food Res Technol 212, 570–575 (2001). https://doi.org/10.1007/s002170100304

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  • DOI: https://doi.org/10.1007/s002170100304

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