Controlled Reduction Study of Modifications Induced by Gradual Heating in Gluten Proteins

Journal of Agricultural and Food Chemistry

Volumn 44, Issue 9, 1996, Pages 2549-2555

  Lavelli, Vera ^a   Guerrieri, Nicoletta ^a   Cerletti, Paolo ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Controlled disulfide reduction; Disulfide dependent aggregation; Gluten; Heat treatment

Indexed keywords

EID: 0003199377     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf960019e     Document Type: Article

References (39)

1. American Association of Cereal Chemists. Method 38-10. In Approved methods of the AACC, 8th ed.; American Association of Cereal Chemists: St. Paul, MN, 1983.
2. Bernfeld, P. Amylases, α and β. In Methods in Enzymology; Colowick, S. P., Kaplan, N. O., Eds.; Academic Press: New York, 1955; Vol. 1, pp 149-150.
3. Booth, M. R.; Ewart, J. A. D. Studies on four components of wheat gliadins. Biochim. Biophys. Acta 1969, 181, 226-233.
4. Booth, M. R.; Bottomley, R. C.; Ellis, J. R. S.; Malloch, G.; Schofield, J. D.; Timms, M. F. The effect of heat on gluten-physico-chemical properties and baking quality. Ann. Technol. Agric. 1980, 29, 399-408.
5. Cerletti, P.; Guerrieri, N.; Lavelli, V.; Alberti, E. Heat modification of gluten proteins. In Proc. International Symposium on Wheat Kernel Proteins-molecular and functional aspects; Università degli Studi della Tuscia-Consiglio Nazionale delle Ricerche: St. Martino al Cimino (VT), 1994; Vol. I, pp 69-74.
6. Creighton, T. E.; Zapun, A.; Darby, N. J. Mechanisms and catalysts of disulphide bond formation in proteins. Tibtech. 1995, 13, 18-23.
7. Crestfield, A. M.; Moore, S.; Stein, W. H. The preparation and enzymatic hydrolysis of reduced and S-carboxymethylated proteins. J. Biol. Chem. 1963, 238, 622-627.
8. Curioni, A.; Furegon, L.; Peruffo, A. D. B.; Pogna, N. E.; Zamorani, A. A 60 kDa protein is a component of glutenin aggregates. In Proceedings of the International Symposium on Wheat Kernel Proteins-molecular and functional aspects; Università degli Studi della Tuscia-Consiglio Nazionale delle Ricerche: St. Martino al Cimino (VT), 1994; Vol. I, pp 345-348.
9. Dreese, P. C.; Faubion, J. M.; Hoseney, R. C. Dynamic rheological properties of flour, gluten, and gluten-starch doughs. I. Temperature-dependent changes during heating. Cereal Chem. 1988, 65, 348-353.
10. Eliasson, A. C.; Silverio, J. Interfacial behaviour of gluten proteins after heat treatment. In Gluten Proteins; Association of Cereal Research, Eds.; Association of Cereal Research Publishers: Detmold, 1993; pp 11-20.
11. Gao, L.; Ng, P. K. W.; Bushuk, W. Structure of glutenin based on farinograph and electrophoretic results. Cereal Chem. 1992, 69, 452-455.
12. Gautier, M. F.; Lullien-Pellerin, V.; Dieryck, W.; De Lamotte, F.; Ihorai, T.; Pahin, V.; Alary, R.; Marion, D.; Joudrier, P. Molecular studies of cysteine-rich proteins from wheat. In Proceedings of the International Symposium on Wheat Kernel Proteins-molecular and functional aspects. Università degli Studi della Tuscia-Consiglio Nazionale delle Ricerche: St. Martino al Cimino (VT) 1994; Vol. I, pp 89-94.
13. Guerrieri, N.; Alberti, E.; Lavelli, V.; Cerletti, P. Use of spectroscopic and fluorescence techniques to assess heat induced molecular modifications of gluten. Cereal Chem. 1996, 73, 368-374.
14. Gupta, R. B.; Shepherd, K. W.; MacRitchie, F. Genetic control and biochemical properties of some high molecular weight albumins in bread wheat. J. Cereal Sci. 1991, 13, 221-235.
15. Haberlein, I. Structure requirements for disulfide bridge sulfitolysis of oxidised Escherichia coli thioredoxin studied by fluorescence spectroscopy. Eur. J. Biochem. 1994, 223, 473-479.
16. Hames, B. D. One dimensional polyacrylamide gel electrophoresis. In Gel Electrophoresis of Proteins. A Practical Approach; Hames, B. D., Rickwood, D., Eds.; Oxford University Press: Oxford, U.K., 1990; Chapter 1.
17. Hay, R. L.; Every, D. A simple glutenin turbidity test for the determination of heat damage in gluten. J. Sci. Food Agric. 1990, 53, 261-270.
18. Jeanjean, M. F.; Damidaux, R.; Feillet, P. Effect of heat treatment on protein solubility and viscoelastic properties of wheat gluten. Cereal Chem. 1980, 57, 325-331.
19. Kim, H. R.; Bushuk, W. Changes in some physicochemical properties of flour proteins due to partial reduction with dithiothreitol. Cereal Chem. 1995, 72, 450-456.
20. Kobrehel, K.; Wong, J. H.; Balogh, A.; Kiss, F.; Yee, B. C.; Buchanan, B. B. Specific reduction of wheat storage proteins by thioredoxin h. Plant Physiol. 1992, 99, 919-924.
21. Kohler, P.; Belitz, H. D.; Wieser, H. Disulphide bonds in wheat gluten: further cystine peptides from high molecular weight and low molecular weight subunits of glutenin and from γ-gliadins. Z. Lebensm.-Unters.-Forsch. 1993, 196, 239-247.
22. Kruger, J. E.; Reed, G. Carbohydrate-degrading enzymes. In Wheat: Chemistry and Technology; Pomeranz, Y., Ed.; American Association of Cereal Chemists: St. Paul, MN, 1988; Vol. 2, pp 442-453.
23. Laemmli, U. K. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 1970, 227, 680-685.
24. Martin, J. L.; Bardwell, J. C. A.; Kuriyan, J. Crystal structure of the DsbA protein required for disulphide bond formation in vivo. Nature 1993, 365, 464-468.
25. Masci, S.; Lafiandra, D.; Porceddu, E.; Lew, E. J. L.; Tao, H. P.; Kasarda, D. D. D-Gutenin subunits: N-terminal sequence and evidence for the presence of cysteine. Cereal Chem. 1993, 70, 581-585.
26. Pomeranz, Y. Composition and functionality of wheat flour components. In Wheat: Chemistry and Technology; Pomeranz, Y., Ed.; American Association of Cereal Chemists: St. Paul, MN, 1988; Vol. 2.
27. Schofield, J. D. Wheat proteins: structure and functionality in milling and breadmaking. In Wheat-Production, Properties and Quality; Bushuk, W., Rasper, V. F., Eds.; Blackie Academic and Professional: Glasgow, U.K., 1994; Chapter 7.
28. Schofield, J. D.; Chen, X. Analysis of free reduced and free oxidised glutathione in wheat flour. J. Cereal Sci. 1995, 21, 127-136.
29. Schofield, J. D.; Bottomley, R. C.; Timms, M. F.; Booth, M. R. The effect of heat on wheat gluten and the involvement of sulphydryl-disulphide interchange reactions. J. Cereal Sci. 1983, 1, 241-253.
30. Shewry, P. R.; Tatham, A. S.; Forde, J.; Kreis, M.; Miflin, B. J. The classification and nomenclature of wheat gluten proteins: a reassessment. J. Cereal Sci. 1986, 4, 97-106.
31. Shewry, P. R.; Halford, N. G.; Tatham, A. S. High molecular weight subunits of wheat glutenin. J. Cereal Sci. 1992, 15, 105-120.
32. Singh, N. K.; Shephered, K. W.; Cornish, G. B. Rapid communication. A simplified SDS-PAGE procedure for separating LMW subunits of glutenins. J. Cereal Sci. 1991, 14, 203-208.
33. Tkachuk, R. Nitrogen to protein conversion factors for cereal and oilseed meals. Cereal Chem. 1969, 46, 419-423.
34. Wadhanvan, C. K.; Bushuk, W. Studies on vitality of commercial wheat gluten. I. Physical, chemical and technological characteristics. Cereal Chem. 1989, 66, 456-461.
35. Weegels, P. L.; Hamer, R. J.; Schofield, J. D. Depolymerization and polymerization of individual glutenin subunits in situ in dough. Implications for the structure of gluten. In Gluten Proteins; Association of Cereal Research, Eds.; Association of Cereal Research Publishers: Detmold, 1993; pp 57-66.
36. Weegels, P. L.; Verhoek, J. A.; De Groot, A. M. G.; Hamer, R. J. Effects on gluten of heating at different moisture contents. I. Changes in functional properties. J. Cereal Sci. 1994a, 19, 31-38.
37. Weegels, P. L.; De Groot, A. M. G.; Verhoek, J. A.; Hamer, R. J. Effects on gluten of heating at different moisture contents. II. Changes in physico-chemical properties and secondary structure. J. Cereal Sci. 1994b, 19, 39-47.
38. Werner, W. E.; Adalsteins, A. E.; Kasarda, D. D. Composition of high-molecular-weight glutenin subunit dimers formed by partial reduction of residue glutenin. Cereal Chem. 1992, 69, 535-541.
39. Zawistowska, U.; Bietz, J. A.; Bushuk, W. Characterization of low-molecular-weight protein with high affinity for flour lipid from two wheat classes. Cereal Chem. 1986, 63, 414-419.