Isolation treatments and effects of gliadin and glutenin fractions on dough mixing properties

Cereal Chemistry

Volumn 73, Issue 5, 1996, Pages 644-649

  Skerritt, John H ^a   Bekes, Ferenc ^a   Murray, Dennis ^a  

^a CSIRO   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

ACETIC ACID; MIXING; PH; REDUCING AGENTS; SODIUM DODECYL SULFATE; SULFUR COMPOUNDS; UREA;

AQUEOUS ACETONITRILE; DOUGH MIXERS; DOUGH MIXING; GLUTENIN; HIGH-MOLECULAR-WEIGHT GLUTENIN SUBUNITS; MIXING BEHAVIORS; MIXING PROPERTY; SMALL SCALE; SODIUM DODECYL SULPHATE; WHEAT CULTIVARS;

DIALYSIS;

TRITICUM AESTIVUM;

EID: 0029796474     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (26)

1. AMERICAN ASSOCIATION OF CEREAL CHEMISTS. 1995. Approved Methods, 9th Ed. Method 54-40A, approved November 1995. The Association: St. Paul, MN.
2. BATEY, I. L. 1984. Wheat varietal identification by rapid ion-exchange of gliadins. J. Cereal Sci. 3:241-248.
3. BATEY, I. L., GUPTA, R., and MacRITCHIE, F. 1991. The use of size-exclusion chromatography in the study of wheat flour proteins: An improved chromatographic procedure. Cereal Chem. 68:207-209.
4. BEKES, F., and GRAS, P. W. 1992. Demonstration of the 2-g mixograph as a research tool. Cereal Chem. 69:229-230.
5. BEKES, F., GRAS, P. W., and GUPTA, R. B. 1994. Mixing properties as a measure of reversible reduction/oxidation of doughs. Cereal Chem. 71:44-50.
6. CHAKRABORTY, K., and KHAN, K. 1988. Biochemical and bread-making properties of wheat protein components. II. Reconstitution baking studies of protein fractions from various isolation procedures. Cereal Chem. 46:340-344.
7. CURIONI, A., DAL BELIN PERUFFO, A., and POGNA, N. 1989. Electroendosmotic preparative electrophoresis as a one-step method for purification of high molecular weight subunits of wheat glutenin. Cereal Chem. 66:133-135.
8. CURIONI, A., MOREL, M.-H., FUREGON, L., REDAELLI, R., and DAL BELIN PERUFFO, A. 1995. Purification of wheat glutenin subunits by preparative acid and two-dimensional electrophoresis. Electrophoresis 16:1005-1009.
9. GRAS, P. W., and O'BRIEN, L. 1992. Application of a 2-g mixograph to early generation selection for dough strength. Cereal Chem. 69:254-257.
10. GRAS, P. W., HIBBERD, G. E., and WALKER, C. E. 1990. Electronic sensing and interpretation of dough properties using a 35-g mixograph. Cereal Foods World 35:568.
11. HOSENEY, R. C., and BROWN, R. A. 1983. Mixograph studies. V. Effect of pH. Cereal Chem. 60:124-126.
12. HOSENEY, R. C., FINNEY, K. F., POMERANZ, Y., and SHOGREN, M. D. 1969. Functional (breadmaking) and biochemical properties of wheat flour components. IV. Gluten protein fractionation by solubilizing in 70% ethyl alcohol and in dilute lactic acid. Cereal Chem. 46:495-502.
13. HUEBNER, F. R., and BIETZ, J. A. 1993. Improved chromatographic separation and characterization of ethanol-soluble wheat proteins. Cereal Chem. 70:506-511.
14. HUEBNER, F. R., DONALDSON, G. L., and WALL, J. S. 1974. Wheat glutenin subunits. II. Compositional differences. Cereal Chem. 51:240-249.
15. KASARDA, D. D., AUTRAN, J.-C., LEW, E. J. L., NIMMO, C. C., and SHEWRY, P. R. 1983. N-terminal amino acid sequences of omega-gliadins and omega-secalins. Implications for the evolution of prolamin genes. Biochim. Biophys. Acta 747:138-150.
16. KHAN, K., and BUSHUK, W. 1979. Studies of glutenin. XIII. Gel filtration, isoelectric focusing and amino acid composition studies. Cereal Chem. 56:505-512.
17. MacRITCHIE, F. 1985. Studies of the methodology for fractionation and reconstitution of wheat flours. J. Cereal Sci. 3:221-230.
18. MELAS, V., MOREL, M.-H., AUTRAN, J.-C., and FEILLET, P. 1994. Simple and rapid method for purifying low molecular weight subunits of glutenin from wheat. Cereal Chem. 71:234-237.
19. NIELSEN, H. C., BECKWITH, A. C., and WALL, J. S. 1968. Effect of disulfide bond cleavage on wheat gliadin fractions obtained by gel filtration. Cereal Chem. 45:37-47.
20. OH, Y. H., and GEHRKE, C. W. 1965. Stepwise elution chromatographic fractionation on carboxymethylcellulose of S-zone proteins from gluten. Anal. Biochem. 10:148-155.
21. PAYNE, P. I., and CORFIELD, K. G. 1979. Subunit composition of wheat glutenin proteins isolated by gel filtration in a dissociating medium. Planta 145:83-88.
22. SINGH, N. K., DONOVAN, G. R., BATEY, I. L, and MacRITCHIE, F. 1990. Use of sonication and size-exclusion high-performance liquid chromatography in the study of wheat flour proteins. I. Dissolution of total proteins in the absence of reducing agents. Cereal Chem. 67:150-161.
23. SKERRITT, J. H., and UNDERWOOD, P. A. 1986. Specificity characteristics of monoclonal antibodies to wheat grain storage proteins. Biochim. Biophys. Acta 874:245-254.
24. SKERRITT, J. H., BEKES, F., and HAC, L. 1994. Polymerisation and depolymerisation of the gluten macropolymer during mixing-Fate and possible roles of different polypeptides. Pages 213-218 in: Proc. Australian Cereal Chem. Conf., 44th. J. F. Panozzo and P. G. Downie, eds. R. Aust. Chem. Inst.: Melbourne.
25. TATHAM, A. S., and SHEWRY, P. R. 1985. The conformation of wheat gluten proteins. The secondary structures and thermal stabilities of alpha-, beta-, gamma- and omega- gliadins. J. Cereal Sci. 3:103-113.
26. WEEGELS, P. L., MARSEILLE, J. P., BOSVELD, P., and HAMER, R. J. 1994. Large-scale separation of gliadins and their bread-making quality. J. Cereal Sci. 20: 253-264.