Proteomic Characterization of Wheat Protein Fractions Taken at Different Baking Conditions.
baking
foodomics
gluten
label-free quantitation
mass spectrometry
Journal
Journal of agricultural and food chemistry
ISSN: 1520-5118
Titre abrégé: J Agric Food Chem
Pays: United States
ID NLM: 0374755
Informations de publication
Date de publication:
30 Aug 2023
30 Aug 2023
Historique:
pmc-release:
15
08
2024
medline:
31
8
2023
pubmed:
16
8
2023
entrez:
15
8
2023
Statut:
ppublish
Résumé
Food processing conditions affect the structure, solubility, and therefore accurate detection of gluten proteins. We investigated the influence of dough, bread, and pretzel making on the composition of different wheat protein fractions obtained by Osborne fractionation. The albumin/globulin, gliadin, and glutenin fractions from flour, dough, crispbread, bread, and pretzel were analyzed using RP-HPLC, SDS-PAGE, and untargeted nanoLC-MS/MS. This approach enabled an in-depth profiling of the fractionated proteomes and related compositional changes to processing conditions (mixing, heat, and alkali treatment). Overall, heat treatment demonstrated the most pronounced effect. Label-free quantitation revealed significant changes in the relative abundances of 82 proteins within the fractions of bread crumb and crust in comparison to flour. Certain gluten proteins showed shifts or reductions in particular fractions, indicating their incorporation into the gluten network through SS and non-SS cross-links. Other gluten proteins were enriched, suggesting their limited involvement in the gluten network formation.
Identifiants
pubmed: 37582505
doi: 10.1021/acs.jafc.3c02100
pmc: PMC10473044
doi:
Substances chimiques
Glutens
8002-80-0
Gliadin
9007-90-3
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
12899-12909Références
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