Journal article
Solubility variation of wheat dough proteins: A practical way to track protein behaviors in dough processing
Food Chemistry, Vol.312, Article 126038
2020
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 UniversityR. Appels (Author/Creator) - The University of MelbourneX. Zhang (Author/Creator) - Northwest A&F UniversityF. Békés (Author/Creator) - FBFD PTY LTD, Sydney, Australia.D. Diepeveen (Author/Creator) - Murdoch UniversityW. Ma (Author/Creator) - Murdoch UniversityX. Hu (Author/Creator) - Shaanxi Normal UniversityS. 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
UN Sustainable Development Goals (SDGs)
This output has contributed to the advancement of the following goals:
Source: InCites
Metrics
136 Record Views
InCites Highlights
These are selected metrics from InCites Benchmarking & Analytics tool, related to this output
- 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