Depolymerization of the glutenin macropolymer during mixing: II. Differences in retention of specific glutenin subunits

Cereal Chemistry

Volumn 76, Issue 3, 1999, Pages 402-409

  Skerritt, John H ^a   Hac, Luch ^a   Lindsay, Megan P ^a   Bekes, Ferenc ^a  

^a CSIRO   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

ENCODING (SYMBOLS); HYDROPHOBICITY; MIXING; SIGNAL ENCODING;

ENCODINGS; GLUTENIN; HIGH MOLECULAR WEIGHT; HPLC ANALYSIS; LOW MOLECULAR WEIGHT; LOWER HYDROPHOBICITY; RETENTION TIME; REVERSED PHASE HPLC; SDS-PAGE; SURFACE HYDROPHOBICITY;

CHROMOSOMES;

GLUTENIN;

ARTICLE; CARBOHYDRATE ANALYSIS; DEPOLYMERIZATION; FLOUR; FOOD COMPOSITION; FOOD PROCESSING; HYDROPHOBICITY; POLYACRYLAMIDE GEL ELECTROPHORESIS; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

EID: 0033025440     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1999.76.3.402     Document Type: Article

References (31)

1. Ball, E. H. 1986. Quantitation of proteins by elution of Coomassie brilliant blue R from stained bands after sodium dodecyl sulfate polyacrylamide gel electrophoresis. Anal. Biochem. 155:23-27.
2. Danno, G., and Hoseney, R. C. 1982. Effects of dough mixing and rheologically active compounds on relative viscosity of wheat proteins. Cereal Chem. 59:196-204.
3. Galili, G., and Feldman, M. 1985. Structural homology of endosperm high molecular weight glutenin subunits of common wheat (Triticum aestivum L.) Theor. Appl. Genet. 70:634-642.
4. 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 35:568-571.
5. Graveland, A., Bosveld, P., Lichtendonk, W. J., Marseille, J. P., Moonen, J. H. E., and Scheepstra, A. 1985. A model for the molecular structure of glutenins from wheat flour. J. Cereal Sci. 3:1-15.
6. Graveland, A., Henderson, M. H., Paques, M., and Veerman, S. M. 1993. Practical application of molecular glutenin structures: Breakdown and reassembly in a wheat flour dough. Pages 393-403 in: Gluten Proteins. Assoc. Cereal Res.: Detmold, Germany.
7. Graybosch, R. A., Peterson, C. J., Lee, J.-H., and Shelton, D. R. 1994. Effects of glutenin protein polymorphisms on breadmaking quality of winter wheats. Crop Sci. 34:628-635.
8. Gupta, R. B., and Shepherd, K. W. 1988. Low molecular weight glutenin subunits in wheat: Their variation, inheritance and association with bread-making quality. Pages 943-949 in: Proc. 7th Int. Wheat Genet. Symp. Institute of Plant Science Research: Cambridge.
9. Gupta, R. B., Singh, N. K., and Shepherd, N. K. 1989. The cumulative effect of allelic variation in LMW and HMW glutenin subunits on dough properties in progeny of two bread wheats. Theor. Appl. Genet. 77:57-64.
10. Keck, B., Kohler, P., and Wieser, H. 1995. Disulphide bonds in wheat gluten: Cystine peptides derived from gluten proteins following peptic and thermolytic digestion. Z. Lebensm. Unters. Forsch. 200:432-439.
11. Lawrence, G. J., Moss, H. J., Shepherd, K. W., and Wrigley, C. W. 1987. Dough quality of biotypes of eleven wheat cultivars that differ in high-molecular-weight glutenin composition. J. Cereal Sci. 6:99-101.
12. Lawrence, G. J., and Payne, P. I. 1983. Detection by gel electrophoresis of oligomers formed by the association of high molecular weight glutenin subunits of wheat (Triticum aestivum) endosperm. J. Exp. Bot. 34:264-267.
13. Lindsay, M. P., and Skerritt, J. H. 1998. Examination of the structure of the glutenin macropolymer in wheat flour and doughs by stepwise reduction. J. Agric. Food Chem. 64:3447-3457.
14. MacRitchie, F., duCros, D. L., and Wrigley, C. W. 1990. Flour polypeptides related to wheat quality. Adv. Cereal Sci. Technol. 10:79-145.
15. Marchylo, B. A., Hatcher, D. W., Kruger, J. E., and Kirkland, J. J. 1992a. Reversed-phase high-performance liquid chromatographic analysis of wheat proteins using a new, highly stable column. Cereal Chem. 69:371-378.
16. Marchylo, B. A., Lukow, O. M., and Payne, P. I. 1992b. Quantitative variation in high molecular glutenin subunit 7 in some Canadian wheats. J. Cereal Sci. 15:29-37.
17. Masci, S. M., Lafiandra, D., Porceddu, E., Lew, E. J.-L., Tao, M. P., and Kasarda, D. D. 1993. D-glutenin subunits: N-terminal sequences and evidence for the presence of cysteine. Cereal Chem. 70:581-585.
18. Neuhoff, V., Arold, N., Taube, D., and Ehrhardt, W. 1991. Improved staining of proteins in polyacrylamide gels including isoelectric focusing gels with clear background at nanogram sensitivity using Coomassie brilliant blue G-250 and R-250. Electrophoresis 9:255-262
19. Payne, P. I., Nightingale, M. A., Krattiger, A. F., and Holt, L. M. 1987. The relationship between the HMW glutenin subunit composition and the breadmaking quality of British-grown wheat varieties. J. Sci. Food Agric. 40:51-65.
20. Schroeder, L., and Hoseney, R. C. 1978. Mixograph studies. II. Effect of activated double-bond compounds on dough-mixing properties. Cereal Chem. 55:348-360.
21. Shani, N., Stefferi-Campbell, J. D., Anderson, O. D., Greene, F. C., and Galili, G. 1992. Role of the amino and carboxy-terminal regions in the folding and oligomerization of wheat high molecular weight glutenin subunits. Plant Physiol. 98:433-441.
22. Shewry, P. R., Halford, N. G., and Tatham, A. S. 1992. The high molecular weight subunits of wheat glutenin. J. Cereal Sci. 15:105-120.
23. Singh, N. K., Shepherd, K. W., and Cornish, G. B. 1991. A simplified SDS-PAGE procedure for separating LMW subunits of glutenin. J. Cereal Sci. 14:203-208.
24. Skerritt, J. H., Hac, L., and Bekes, F. 1999. Depolymerization of the gluten macropolymer during dough mixing: I. Changes in levels, molecular weight distribution, and overall composition. Cereal Chem. 76:395-401.
25. Skerritt, J. H., and Underwood, P. A. 1986. Specificity characteristics of monoclonal antibodies to wheat grain storage proteins. Biochim. Biophys. Acta 874:245-254.
26. Sreeramulu, G., and Singh, N. K. 1997. Genetic and biochemical characterization of novel low molecular weight glutenin subunits in wheat (Triticum aestivum L.) Genome 40:41-48.
27. Tao, H. P., Adalsteins, A. E., and Kasarda, D. D. 1992. Intermolecular disulfide bonds link specific high-molecular weight glutenin subunits in wheat endosperm. Biochim. Biophys. Acta 1156:13-21.
28. Weegels, P. W., Hamer, R. J., and Schofield, J. D. 1993. Depolymerisation and polymerisation of individual glutenin subunits in situ in dough: Implications for the structure of gluten. Pages 57-66 in: Gluten Proteins. Assoc. Cereal Res.: Detmold, Germany.
29. Werner, W. E., Adalsteins, A. E., and Kasarda, D. D. 1992. Composition of high-molecular weight glutenin subunit dimers formed by partial reduction of residue glutenin. Cereal Chem. 69:535-541.
30. Wieser, H., Seilmeier, W., and Belitz, H.-D. 1989. Reversed phase high performance liquid chromatography of ethanol-soluble and ethanol-insoluble reduced glutenin fractions. Cereal Chem. 66:38-41.
31. Wieser, H., Seilmeier, W., and Belitz, H.-D. 1990. Characterization of high molecular weight subunits of glutenin separated by reversed-phase high-performance liquid chromatography. J. Cereal Sci. 12:223-227.