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

Bread / analysis Chromatography, High Pressure Liquid Electrophoresis, Gel, Two-Dimensional Flour / analysis Gliadin / chemistry Glutens / chemistry Solubility Starch / chemistry Triticum / chemistry
2-DGE Gluten proteins Non-gluten proteins Protein behavior SE-HPLC

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
15 May 2020
Historique:
received: 23 07 2019
revised: 05 11 2019
accepted: 06 12 2019
pubmed: 4 1 2020
medline: 27 3 2020
entrez: 4 1 2020
Statut: ppublish

Résumé

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.

Identifiants

DOI: 10.1016/j.foodchem.2019.126038 PMID: 31896458
pubmed: 31896458
pii: S0308-8146(19)32183-1
doi: 10.1016/j.foodchem.2019.126038
pii:
doi:

Substances chimiques

Glutens 8002-80-0
Starch 9005-25-8
Gliadin 9007-90-3
glutenin FX065C7O71

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

126038

Informations de copyright

Copyright © 2019 Elsevier Ltd. All rights reserved.

Auteurs

Xiaolong Wang (X)

College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China; Australia China Centre for Wheat Improvement, College of Science Health Engineering and Education, Murdoch University, 90, South Street, Murdoch, WA 6150, Australia.

Rudi Appels (R)

School of Bio Sciences, University of Melbourne, Parkville, VIC 3010, Australia. Electronic address: rudi.appels@unimelb.edu.au.

Xiaoke Zhang (X)

College of Agronomy, Northwest A & F University, Yangling, Shaanxi 712100, China.

Ferenc Bekes (F)

FBFD PTY LTD, Sydney, Australia.

Dean Diepeveen (D)

Australia China Centre for Wheat Improvement, College of Science Health Engineering and Education, Murdoch University, 90, South Street, Murdoch, WA 6150, Australia; Department of Primary Industries and Regional Development, Western Australia, 3 Baron-Hay Court, South Perth, WA 6151, Australia.

Wujun Ma (W)

Australia China Centre for Wheat Improvement, College of Science Health Engineering and Education, Murdoch University, 90, South Street, Murdoch, WA 6150, Australia.

Xinzhong Hu (X)

College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China.

Shahidul Islam (S)

Australia China Centre for Wheat Improvement, College of Science Health Engineering and Education, Murdoch University, 90, South Street, Murdoch, WA 6150, Australia. Electronic address: S.Islam@murdoch.edu.au.

Articles similaires

Enhancing strawberry resilience to saline, alkaline, and combined stresses with light spectra: impacts on growth, enzymatic activity, nutrient uptake, and osmotic regulation.

Mohammad Reza Malekzadeh, Hamid Reza Roosta, Hazem M Kalaji
1.00
Fragaria Light Plant Leaves Osmosis Stress, Physiological

Expression interplay of genes coding for calcium-binding proteins and transcription factors during the osmotic phase provides insights on salt stress response mechanisms in bread wheat.

Diana Duarte-Delgado, Inci Vogt, Said Dadshani et al.
1.00
Triticum Transcription Factors Gene Expression Regulation, Plant Plant Proteins Salt Stress

Phenological responses of corn to agricultural mechanization: Evidence from a wheat-corn double cropping system in China.

Teng Wang, Fujin Yi, Huilin Liu
1.00
Zea mays Triticum China Seasons Crops, Agricultural

A sustainable and green HPLC-PDA technique for the simultaneous estimation of Post-COVID-19 syndrome co-administered drugs with greenness and whiteness assessment.

Passant M Medhat, Manal Mohamed Fouad, Hany H Monir et al.
1.00
Humans Chromatography, High Pressure Liquid Acetaminophen COVID-19 SARS-CoV-2

Classifications MeSH

questionsmedicales.fr › Aliments et boissons › Aliments › Pain › Solubility variation of wheat dough proteins:...
questionsmedicales.fr › Techniques d'investigation › Techniques de chimie analytique › Chromatographie › Chromatographie en phase liquide › Chromatographie en phase liquide à haute performance › Solubility variation of wheat dough proteins:...
questionsmedicales.fr › Techniques d'investigation › Techniques électrochimiques › Électrophorèse › Électrophorèse bidimensionnelle sur gel › Solubility variation of wheat dough proteins:...
questionsmedicales.fr › Aliments et boissons › Aliments › Farine › Solubility variation of wheat dough proteins:...
questionsmedicales.fr › Acides aminés, peptides et protéines › Protéines › Protéines végétales › Protéines de stockage des graines › Prolamines › Glutens › Gliadine › Solubility variation of wheat dough proteins:...
questionsmedicales.fr › Acides aminés, peptides et protéines › Protéines › Protéines végétales › Protéines de stockage des graines › Prolamines › Glutens › Solubility variation of wheat dough proteins:...
questionsmedicales.fr › Phénomènes chimiques › Solubilité › Solubility variation of wheat dough proteins:...
questionsmedicales.fr › Glucides › Polyosides › Glucanes › Amidon › Solubility variation of wheat dough proteins:...
questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Poaceae › Triticum › Solubility variation of wheat dough proteins:...