Journal article
Differential recovery of lupin proteins from the gluten matrix in lupin–wheat bread as revealed by mass spectrometry and two-dimensional electrophoresis
Journal of Agricultural and Food Chemistry, Vol.59(12), pp.6696-6704
2011
Abstract
Bread made from a mixture of wheat and lupin flour possesses a number of health benefits. The addition of lupin flour to wheat flour during breadmaking has major effects on bread properties. The present study investigated the lupin and wheat flour protein interactions during the breadmaking process including dough formation and baking by using proteomics research technologies including MS/MS to identify the proteins. Results revealed that qualitatively most proteins from both lupin and wheat flour remained unchanged after baking as per electrophoretic behavior, whereas some were incorporated into the bread gluten matrix and became unextractable. Most of the lupin alpha-conglutins could be readily extracted from the lupin wheat bread even at low salt and nonreducing/nondenaturing extraction conditions. In contrast, most of the beta-conglutins lost extractability, suggesting that they were trapped in the bread gluten matrix. The higher thermal stability of alpha-conglutins compared to beta-conglutins is speculated to account for this difference.
Details
- Title
- Differential recovery of lupin proteins from the gluten matrix in lupin–wheat bread as revealed by mass spectrometry and two-dimensional electrophoresis
- Authors/Creators
- S. Islam (Author/Creator) - The University of Western AustraliaW. Ma (Author/Creator)G. Yan (Author/Creator) - Plant (United States)L. Gao (Author/Creator) - Capital Normal UniversityR. Appels (Author/Creator)
- Publication Details
- Journal of Agricultural and Food Chemistry, Vol.59(12), pp.6696-6704
- Publisher
- American Chemical Society
- Identifiers
- 991005540905007891
- Copyright
- © 2011 American Chemical Society
- Murdoch Affiliation
- Centre for Comparative Genomics; State Agricultural Biotechnology Centre
- Language
- English
- Resource Type
- Journal article
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- 3 Agriculture, Environment & Ecology
- 3.85 Food Science & Technology
- 3.85.99 Cereal Starch Properties
- Web Of Science research areas
- Agriculture, Multidisciplinary
- Chemistry, Applied
- Food Science & Technology
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