Protein-transitions in and out of the dough matrix in wheat flour mixing
© 2016 Elsevier Ltd 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-...
| Main Authors: | , , , , , , , , |
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| Format: | Journal Article |
| Published: |
Elsevier BV
2017
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| Online Access: | http://hdl.handle.net/20.500.11937/57895 |
| _version_ | 1848760126128783360 |
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| author | Wang, X. Appels, R. Zhang, X. Bekes, F. Torok, K. Tomoskozi, S. Diepeveen, Dean Ma, W. Islam, S. |
| author_facet | Wang, X. Appels, R. Zhang, X. Bekes, F. Torok, K. Tomoskozi, S. Diepeveen, Dean Ma, W. Islam, S. |
| author_sort | Wang, X. |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | © 2016 Elsevier Ltd 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 32 min (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 32 min (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. |
| first_indexed | 2025-11-14T10:10:49Z |
| format | Journal Article |
| id | curtin-20.500.11937-57895 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T10:10:49Z |
| publishDate | 2017 |
| publisher | Elsevier BV |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-578952017-11-20T08:58:17Z Protein-transitions in and out of the dough matrix in wheat flour mixing Wang, X. Appels, R. Zhang, X. Bekes, F. Torok, K. Tomoskozi, S. Diepeveen, Dean Ma, W. Islam, S. © 2016 Elsevier Ltd 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 32 min (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 32 min (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. 2017 Journal Article http://hdl.handle.net/20.500.11937/57895 10.1016/j.foodchem.2016.08.060 Elsevier BV restricted |
| spellingShingle | Wang, X. Appels, R. Zhang, X. Bekes, F. Torok, K. Tomoskozi, S. Diepeveen, Dean Ma, W. Islam, S. Protein-transitions in and out of the dough matrix in wheat flour mixing |
| title | Protein-transitions in and out of the dough matrix in wheat flour mixing |
| title_full | Protein-transitions in and out of the dough matrix in wheat flour mixing |
| title_fullStr | Protein-transitions in and out of the dough matrix in wheat flour mixing |
| title_full_unstemmed | Protein-transitions in and out of the dough matrix in wheat flour mixing |
| title_short | Protein-transitions in and out of the dough matrix in wheat flour mixing |
| title_sort | protein-transitions in and out of the dough matrix in wheat flour mixing |
| url | http://hdl.handle.net/20.500.11937/57895 |