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

X. Wang; R. Appels; X. Zhang; F. Békés; D. Diepeveen; W. Ma; X. Hu; S. Islam

doi:10.1016/j.foodchem.2019.126038

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

Journal article

Peer reviewed

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

X. Wang, R. Appels, X. Zhang, F. Békés, D. Diepeveen, W. Ma, X. Hu and S. Islam

Food Chemistry, Vol.312, Article 126038

2020

DOI: https://doi.org/10.1016/j.foodchem.2019.126038

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Abstract

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.

Details

Title: Solubility variation of wheat dough proteins: A practical way to track protein behaviors in dough processing
Authors/Creators: X. Wang (Author/Creator) - Shaanxi Normal University
R. Appels (Author/Creator) - The University of Melbourne
X. Zhang (Author/Creator) - Northwest A&F University
F. Békés (Author/Creator) - FBFD PTY LTD, Sydney, Australia.
D. Diepeveen (Author/Creator) - Murdoch University
W. Ma (Author/Creator) - Murdoch University
X. Hu (Author/Creator) - Shaanxi Normal University
S. Islam (Author/Creator) - Murdoch University
Publication Details: Food Chemistry, Vol.312, Article 126038
Publisher: Elsevier Limited
Identifiers: 991005542334007891
Copyright: © 2019 Elsevier Ltd.
Murdoch Affiliation: College of Science, Health, Engineering and Education
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