Heating Wheat Gluten Promotes the Formation of Amyloid-like Fibrils
Margarita Monge‐Morera, Marlies A. Lambrecht, Lomme J. Deleu, Nikolaos Louros, Frédéric Rousseau, Joost Schymkowitz, Jan A. Delcour
Abstract
1-2 μm in length). The latter showed the typical green birefringence of AFs when stained with Congo red. Their X-ray fiber diffraction patterns showed the typical reflection (4.7 Å) for inter-β-strand spacing. These results combined with those of Fourier transform infrared and thioflavin T spectroscopy measurements validated the identification of β-rich amyloid-like fibrils (ALFs) in dispersions of boiled WG. Boiling for at least 15 min converted approximately 0.1-0.5% of WG proteins into ALFs, suggesting that they can be present in heat-treated WG-containing food products and that food-relevant heating conditions have the potential to induce protein fibrillation.