Protein interactions during flour mixing using wheat flour with altered starch
© 2017 Elsevier Ltd 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...
| Main Authors: | , , , , , , , , , |
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| Format: | Journal Article |
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Elsevier BV
2017
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| Online Access: | http://hdl.handle.net/20.500.11937/58893 |
| _version_ | 1848760369635393536 |
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| author | Wang, X. Appels, R. Zhang, X. Diepeveen, Dean Torok, K. Tomoskozi, S. Bekes, F. Ma, W. Sharp, P. Islam, S. |
| author_facet | Wang, X. Appels, R. Zhang, X. Diepeveen, Dean Torok, K. Tomoskozi, S. Bekes, F. Ma, W. Sharp, P. Islam, S. |
| author_sort | Wang, X. |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | © 2017 Elsevier Ltd 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. |
| first_indexed | 2025-11-14T10:14:41Z |
| format | Journal Article |
| id | curtin-20.500.11937-58893 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T10:14:41Z |
| publishDate | 2017 |
| publisher | Elsevier BV |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-588932017-11-28T06:37:29Z Protein interactions during flour mixing using wheat flour with altered starch Wang, X. Appels, R. Zhang, X. Diepeveen, Dean Torok, K. Tomoskozi, S. Bekes, F. Ma, W. Sharp, P. Islam, S. © 2017 Elsevier Ltd 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. 2017 Journal Article http://hdl.handle.net/20.500.11937/58893 10.1016/j.foodchem.2017.03.115 Elsevier BV restricted |
| spellingShingle | Wang, X. Appels, R. Zhang, X. Diepeveen, Dean Torok, K. Tomoskozi, S. Bekes, F. Ma, W. Sharp, P. Islam, S. Protein interactions during flour mixing using wheat flour with altered starch |
| title | Protein interactions during flour mixing using wheat flour with altered starch |
| title_full | Protein interactions during flour mixing using wheat flour with altered starch |
| title_fullStr | Protein interactions during flour mixing using wheat flour with altered starch |
| title_full_unstemmed | Protein interactions during flour mixing using wheat flour with altered starch |
| title_short | Protein interactions during flour mixing using wheat flour with altered starch |
| title_sort | protein interactions during flour mixing using wheat flour with altered starch |
| url | http://hdl.handle.net/20.500.11937/58893 |