Protein-transitions in and out of the dough matrix in wheat flour mixing
Document Type
Article
Publication Date
9-11-2016
Journal Title
Food Chemistry
ISSN
ISSN: 0308-8146 eISSN: 1873-7072
Keywords
Mixolab, SE-HPLC, 2-DGE, Wheat dough protein behavior
Disciplines
Agronomy and Crop Sciences | Food Chemistry
Abstract
Sequential protein behavior in the wheat dough matrix under continuous mixing and heating treatment has been studied using Mixolab-dough samples from two Australian wheat cultivars, Westonia and Wyalkatchem. Size exclusion high performance liquid chromatography (SE-HPLC) and two-dimensional gel electrophoresis (2-DGE) analysis indicated that 32 min (80 °C) was a critical time point in forming large protein complexes and loosing extractability of several protein groups like y-type high molecular weight glutenin subunits (HMW-GSs), gamma-gliadins, beta-amylases, serpins, and metabolic proteins with higher mass. Up to 32 min (80 °C) Westonia showed higher protein extractability compared to Wyalkatchem although it was in the opposite direction thereafter. Twenty differentially expressed proteins could be assigned to chromosomes 1D, 3A, 4A, 4B, 4D, 6A, 6B, 7A and 7B. The results expanded the range of proteins associated with changes in the gluten-complex during processing and provided targets for selecting new genetic variants associated with altered quality attributes of the flour.
Recommended Citation
Wang, X,
Appels, R,
Zhang, X,
Bekes, F,
Torok, K,
Tomoskozi, S,
Diepeveen, D,
Ma, W,
and
Islam, S.
(2016), Protein-transitions in and out of the dough matrix in wheat flour mixing. Food Chemistry, 217, 542-551.
https://library.dpird.wa.gov.au/fc_researchart/267
