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Protein interactions during flour mixing using wheat flour with altered starch

Wang, X., Appels, R., Zhang, X., Diepeveen, D., Torok, K., Tömösközi, 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 . pp. 247-257.

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Link to Published Version: http://dx.doi.org/10.1016/j.foodchem.2017.03.115
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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.

Publication Type: Journal Article
Murdoch Affiliation: School of Veterinary and Life Sciences
Publisher: Elsevier Limited
Copyright: © 2017 Elsevier Ltd
URI: http://researchrepository.murdoch.edu.au/id/eprint/36340
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