Protein changes during various stages of breadmaking of four spring wheats: Quantification by size-exclusion HPLC

Cereal Chemistry

Volumn 76, Issue 5, 1999, Pages 711-717

  Borneo, Rafael ^a   Khan, Khalil ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

MOLECULAR WEIGHT;

FUNCTIONAL CHARACTERISTICS; GLUTENIN; HIGH-MOLECULAR-WEIGHT GLUTENIN SUBUNITS; MARSHALLS; QUALITY CHARACTERISTIC; QUANTITATIVE CHANGES; SDS-PAGE; SIZE EXCLUSION; SPRING WHEAT; WHEAT GENOTYPES;

PROTEINS;

GLUTENIN;

ARTICLE; BREAD; FERMENTATION; FLOUR; GEL PERMEATION CHROMATOGRAPHY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN ANALYSIS; QUANTITATIVE ASSAY; WHEAT;

TRITICUM AESTIVUM;

EID: 0032830193     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1999.76.5.711     Document Type: Article

References (41)

1. American Association of Cereal Chemists. 1995. Approved Methods of the AACC, 9th ed. The Association: St. Paul, MN.
2. Batey, I. L., Gupta, R. B., and MacRitchie, F. 1991. Use of size-exclusion high-performance liquid chromatography in the study of wheat flour proteins: An improved method. Cereal Chem. 68:207-209.
3. Bietz, J. A. 1984. Analysis of wheat gluten proteins by high performance liquid chromatography. Baker's Dig. 58(1):15-21,32.
4. Bietz, J. A. 1986. High-performance liquid chromatography of cereal proteins. Page 105 in: Advances in Cereal Science and Technology, Vol. VIII. Y. Pomeranz, ed. Am. Assoc. Cereal Chem.: St. Paul, MN.
5. Bottomley, R. C., Kearns, H. F., and Schofield, J. D. 1982. Characterization of wheat flour and gluten proteins using buffers containing sodium dodecyl sulfate. J. Sci. Food Agric. 33:481-491.
6. Campbell, W. P., Wrigley, C. W., Cressey, P. J., and Slack, C. R. 1987. Statistical correlations between quality attributes and grain protein composition for 71 hexaploid wheats used as breeding parents. Cereal Chem. 64:293-299.
7. Cochran, W. G., and Cox, G. M. 1950. Experimental Designs. John Wiley and Sons: New York.
8. Dachkevitch, T., and Autran, J. C. 1989. Prediction of baking quality of bread wheats in breeding programs by size-exclusion high-performance liquid chromatography. Cereal Chem. 66:448-456.
9. Frazier, P. J., Daniels, N. W. R., and Rusell Eggitt, P. W. 1981. Lipid-protein interactions during dough development. J. Sci. Food Agric. 32:877-899.
10. Godon, B., and Herard, J. 1984. Extractabilite des proteines du ble - Incidences sur les associations proteiques du petrissage des pates en presence de divers composes actifs. Sci. Aliment. 4:287-303.
11. Godon, B., and Herard, J. 1985. Extractability of wheat proteins. 2. Influence of the free lipid. Sci. Aliment. 5:233-251.
12. Grosskreutz, J. C. 1960. The physical structure of wheat protein. Biochim. Biophys. Acta 38:400-409.
13. Hoseney, R. C., Pomeranz, Y., and Finney, K. F. 1970. Functional and biochemical properties of wheat flour components. VII. Petroleum ether soluble lipoproteins of wheat flour. Cereal Chem. 47:153-160.
14. Hoseney, R. C., Hsu, K. H., and Junge, R. C. 1979. A simple spread test to measure the rheological properties of wheat flour dough. Cereal Chem. 56:141-151.
15. Hoseney, R. C. 1986. Principles of Cereal Science and Technology, 1st ed. Am. Assoc. Cereal Chem.: St. Paul, MN.
16. Huang, D. Y. 1995. Quantitative determination of glutenin subunits and their relationship to breadmaking quality of hard red spring wheat. PhD thesis, North Dakota State University: Fargo, ND.
17. Huebner, F. R., and Wall, J. S. 1976. Fractionation and quantitative differences of glutenins from wheat varieties varying in baking quality. Cereal Chem. 53:258-269.
18. Huebner, F. R., and Bietz, J. A. 1985. Detection of quality differences among wheats by high-performance liquid chromatography. J. Chromatogr. 327:333-342.
19. Huebner, F. R., and Bietz, J. A. 1986. Assessment of the potential bread-making quality of hard red spring wheats by reversed-phase high-performance liquid chromatography of gliadins. J. Cereal Sci. 4:379-388.
20. Kasarda, D. D., Bernardin, J. E., and Nimmo, C. C. 1976. Wheat Proteins. Page 158 in: Advances in Cereal Science and Technology, Vol. I. Y. Pomeranz, ed. Am. Assoc. Cereal Chem.: St. Paul, MN.
21. Khan, K., and Huckle, L. 1992. Use of multistacking gels in sodium dodecyl sulfate-polyacrylamide gel electrophoresis to reveal polydispersity, aggregation, and disaggregation of the glutenin protein fraction. Cereal Chem. 69:686-688.
22. Khan, K., Tamminga, G., and Lukow, O. 1989. The effect of wheat flour proteins on mixing and baking. Correlation with protein fraction and high molecular weight glutenin subunit composition by gel electrophoresis. Cereal Chem. 65:391-396.
23. Khan, K., Huckle, L., and Freeman, T. 1994. Disaggregation of glutenin with low concentration of reducing agent and with sonication: Solubility, electrophoretic, and scanning electron microscopy studies. Cereal Chem. 71:242-247.
24. Lasztity, R., Bekes, F., Nedelkovits, J., and Varga, J. 1979. Investigation of the complex proteins of wheat. Acta Chim. Acad. Sci. Hung. 101:281.
25. MacRitchie, F., DuCross, D. L., and Wrigley, C. W. 1990. Flour polypeptides related to wheat quality. Pages 79-145 in: Advances in Cereal Science and Technology, Vol. X. Y. Pomeranz, ed. Am. Assoc. Cereal Chem.: St. Paul, MN.
26. Moonen, J. H. E., Scheepstra, A., and Graveland, A. 1982. Use of the SDS-sedimentation test and SDS-polyacrylamide gel electrophoresis for screening breeder's samples of wheat for bread-making. Euphytica 31:677-690.
27. Ng, P. K. W., and Buskuk, W. 1988. Statistical relationships between high molecular weight subunits of glutenin and breadbaking quality of Canadian grown wheats. Cereal Chem. 65:408-412.
28. Olcott, H. S., and Mecham, D. K. 1947. Characterization of wheat gluten. I. Protein-lipid complex formation during doughing of flours. Lipoprotein nature of the glutenin fraction. Cereal Chem. 24:407-414.
29. Payne, P. I., Corfield, K. G., and Blackman, J. A. 1979. Identification of a high-molecular weight subunit of glutenin whose presence correlates with bread-making quality in wheats of related pedigree. Theor. Appl. Genet. 55:153-159.
30. Payne, P. I., Corfield, K. G., Holt, L. M., and Blackman, J. A. 1981. Correlations between the inheritance of certain high-molecular-weight subunits of glutenin and bread-making qualities in progenies of six crosses of bread wheat. J. Sci. Food Agric. 32:51-60.
31. Payne, P. I., Nightingale, M. A., Krattiger, A. F., and Holt, L. M. 1987. The relationship between HMW glutenin subunit composition and the breadmaking quality of British-grown wheat varieties. J. Sci. Food Agric. 40:51-65.
32. Pyler, E. J. 1988. Baking Science and Technology, 3rd ed. Sosland: Kansas City, MO.
33. Simmonds, D. H., and Wrigley, C. W. 1972. The effect of lipids on the solubility and molecular weight range of wheat gluten and storage proteins. Cereal Chem. 49:317-325.
34. Singh, N. K., Donovan, R., Batey, I. L., and MacRitchie, F. 1990a. 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.
35. Singh, N. K., Donovan, R., and MacRitchie, F. 1990b. Use of sonication and size-exclusion high-performance liquid chromatography in the study of wheat flour proteins. II. Relative quantity of glutenin as a measure of breadmaking quality. Cereal Chem. 67:161-170.
36. Steel, R. G. D., and Torrie, J. H. 1980. Principles and Procedures of Statistics: A Biometrical Approach. MacGraw Hill: New York.
37. Tanaka, K. and Bushuk, W. 1973. Changes in flour proteins during mixing. III. Analytical results and mechanisms. Cereal Chem. 50:590-605.
38. Tsen, C. C. 1967. Changes in flour proteins during dough mixing. Cereal Chem. 44:308-317.
39. Weegels, P. L., Van de Pijpekamp, A. M., Graveland, A., Hammer, R. J., and Schofield, J. D., 1996. Depolymerization and repolymerization of wheat glutenin during dough processing. I. Relationships between glutenin macropolymer content and quality parameters. J. Cereal Sci. 23:103-109.
40. Zawistowska, U., and Bushuk, W. 1986. Electrophoretic characterization of low-molecular weight wheat protein of variable solubility. J. Sci. Food Agric. 37:409-417.
41. Zawistowska, U., Bietz, J. A., and Bushuk, W. 1986. Characterization of low-molecular-weight protein with high affinity for flour lipid from two wheat classes. Cereal Chem. 63:414-419.