Solubility variation of wheat dough proteins: A practical way to track protein behaviors in dough processing

Document Type

Article

Publication Date

12-30-2019

Journal Title

Food Chemistry

ISSN

ISSN: 0308-8146 eISSN: 1873-7072

Keywords

2-DGE, Gluten proteins, Non-gluten proteins, Protein behavior, SE-HPLC

Disciplines

Agricultural Science | Agronomy and Crop Sciences

Abstract

To understand wheat dough protein behavior under dual mixing and thermal treatment, solubility of Mixolab-dough proteins were investigated using nine extraction buffers of different dissociation capacities. Size exclusion high performance liquid chromatography (SE-HPLC) and two-dimensional gel electrophoresis (2-DGE) demonstrated that overall changes of protein fractions and dynamic responses of specific proteins during dough processing were well reflected by their solubility variations. After starch pasting, the abundance of 0.5 M NaCl extractable proteins were decreased except for six protein groups including α-amylase inhibitors and superoxide dismutase (SOD). The solubility loss of glutenin proteins at C3 (32 min; 80 ℃) was mainly ascribed to the un-extractable HMW-GSs, LMW-GSs, globulin and triticin, while the extract yield of α-, β-, γ-gliadins and avenin-like proteins (ALPs) increased after starch pasting. Differential responses of dough proteins to extraction systems provides the basis for further exploring wheat protein dynamics in processing.

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Digital Object Identifier (DOI)

https://doi.org/10.1016/j.foodchem.2019.126038