Protein interactions during flour mixing using wheat flour with altered starch
Document Type
Article
Publication Date
3-31-2017
Journal Title
Food Chemistry
ISSN
ISSN: 0308-8146 eISSN: 1873-7072
Keywords
Mixolab, SE-HPLC, 2-DGE, Starch composition, Wheat dough protein behavior
Disciplines
Agronomy and Crop Sciences | Food Chemistry
Abstract
Wheat grain proteins responses to mixing and thermal treatment were investigated using Mixolab-dough analysis systems with flour from two cultivars, Ventura-26 (normal amylose content) and Ventura-19 (reduced amylose content). Size exclusion high performance liquid chromatography (SE-HPLC) and two-dimensional gel electrophoresis (2-DGE) analysis revealed that, stress associated and metabolic proteins largely interacted with dough matrix of Ventura-26 after 26 min (56 °C); gliadins, avenin-like b proteins, LMW-GSs, and partial globulins showed stronger interactions within the dough matrix of Ventura-26 at 32 min/C3 (80 °C), thereafter, however, stronger protein interactions were observed within the dough matrix of Ventura-19 at 38 min/C4 (85 °C) and 43 min (80 °C). Thirty-seven proteins associated with changes in dough matrix due to reduced amylose content were identified by mass spectrometry and mainly annotated to the chromosome group 1, 4, and 6. The findings provide new entry points for modifying final product attributes.
Recommended Citation
Wang, X,
Appels, R,
Zhang, X,
Diepeveen, D,
Torok, K,
Tomoskozi, S,
Bekes, F,
Ma, W,
Sharp, P,
and
Islam, S.
(2017), Protein interactions during flour mixing using wheat flour with altered starch. Food Chemistry, 231, 247-257.
https://library.dpird.wa.gov.au/fc_researchart/266
