Abstract：
:Sequential protein behavior in the wheat dough matrix under continuous mixing and heating treatment has been studied using Mixolab-dough samples from two Australian wheat cultivars, Westonia and Wyalkatchem. Size exclusion high performance liquid chromatography (SE-HPLC) and two-dimensional gel electrophoresis (2-DGE) analysis indicated that 32min (80°C) was a critical time point in forming large protein complexes and loosing extractability of several protein groups like y-type high molecular weight glutenin subunits (HMW-GSs), gamma-gliadins, beta-amylases, serpins, and metabolic proteins with higher mass. Up to 32min (80°C) Westonia showed higher protein extractability compared to Wyalkatchem although it was in the opposite direction thereafter. Twenty differentially expressed proteins could be assigned to chromosomes 1D, 3A, 4A, 4B, 4D, 6A, 6B, 7A and 7B. The results expanded the range of proteins associated with changes in the gluten-complex during processing and provided targets for selecting new genetic variants associated with altered quality attributes of the flour.
journal_name
Food Chemjournal_title
Food chemistryauthors
Wang X,Appels R,Zhang X,Bekes F,Torok K,Tomoskozi S,Diepeveen D,Ma W,Islam Sdoi
10.1016/j.foodchem.2016.08.060subject
Has Abstractpub_date
2017-02-15 00:00:00pages
542-551eissn
0308-8146issn
1873-7072pii
S0308-8146(16)31300-0journal_volume
217pub_type
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