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Author’s VersionCC BY-NC-ND V4.0, Open Access
Journal article
Protein interactions during flour mixing using wheat flour with altered starch
Food Chemistry, Vol.231, pp.247-257
2017
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.
Details
- Title
- Protein interactions during flour mixing using wheat flour with altered starch
- Authors/Creators
- X. Wang (Author/Creator)R. Appels (Author/Creator)X. Zhang (Author/Creator)D. Diepeveen (Author/Creator)K. Torok (Author/Creator)S. Tömösközi (Author/Creator)F Bekes (Author/Creator)W. Ma (Author/Creator)P. Sharp (Author/Creator)S. Islam (Author/Creator)
- Publication Details
- Food Chemistry, Vol.231, pp.247-257
- Publisher
- Elsevier Limited
- Identifiers
- 991005544813107891
- Copyright
- © 2017 Elsevier Ltd
- Murdoch Affiliation
- School of Veterinary and Life Sciences
- Language
- English
- Resource Type
- Journal article
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- Collaboration types
- Domestic collaboration
- International collaboration
- Citation topics
- 3 Agriculture, Environment & Ecology
- 3.85 Food Science & Technology
- 3.85.99 Cereal Starch Properties
- Web Of Science research areas
- Chemistry, Applied
- Food Science & Technology
- Nutrition & Dietetics
- ESI research areas
- Agricultural Sciences