Effects of α-, β-, γ- and ω-gliadins on the dough mixing properties of wheat flour

Journal of Cereal Science

Volumn 26, Issue 3, 1997, Pages 271-277

  Fido, R J ^a   Bekes F ^b   Gras, P W ^b   Tatham, A S ^a  

^a UNIVERSITY OF BRISTOL   (United Kingdom)

^b CSIRO   (Australia)

Author keywords

Breadmaking; Extensograph; Gliadin; Mixograph

Indexed keywords

TRITICUM AESTIVUM;

EID: 30244438131     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcrs.1997.0138     Document Type: Article

References (30)

1. Payne, P.I., Corfield, K.G. and Blackman, J.A. Identification of a high-molecular-weight subunit of glutenin whose presence correlates with bread-making quality in wheats of related pedigree. Theoretical and Applied Genetics 55 (1979) 153-159.
2. Payne, P.I. Genetics of wheat storage proteins and the effect of allelic variation on bread-making quality. Annual Reviews of Plant Physiology 38 (1987) 141-153.
3. Huebner, F.R. and Wall, J.S. Fractionation and quantitative differences of glutenin from wheat varieties vary-ing in baking quality. Cereal Chemistry 53 (1976) 258-269.
4. Field, J.M., Shewry, P.R. and Miflin, B.J. Solubilisation and characterisation of wheat gluten proteins: correlation between the amount and aggregated protein and baking quality. Journal of the Science of Food and Agriculture 34 (1983) 370-377.
5. Wrigley, C.W., Robinson, P.J. and Williams, W.T. Association between individual gliadin proteins and quality, agronomic and morphological attributes of wheat cultivars. Australian Journal of Agricultural Research 33 (1982) 409-418.
6. Branlard, G. and Dardevet, M. Diversity of grain proteins and bread wheat quality. I. Correlation between gliadin bands and flour quality characteristics. Journal of Cereal Science 3 (1985) 329-343.
7. Campbell, W.P., Wrigley, C.W., Cressey, P.J. and Slack, C.R. Statistical correlations between quality attributes and grain-protein composition for 71 hexaploid wheats used as breeding parent. Cereal Chemistry 64 (1987) 293-299.
8. MacRitchie, F. Evaluation of contributions from wheat protein fractions to dough mixing and breadmaking. Journal of Cereal Science 6 (1987) 259-268.
9. MacRitchie, F., Kasarda, D.D. and Kuzmicky, D.D. Characterisation of wheat protein fractions differing in contributions to breadmaking quality. Cereal Chemistry 68 (1991) 122-130.
10. Kim, J.-J., Kieffer, R. and Belitz, H.-D. Rheologische Eigenschaften von rekonstituierten Weizenklebern mit variierenden Anteilen an Prolaminfraktionen verschiedener Getreidearten. Zeitschrift fur Lebensmittel-Untersuchung und -Forschung 186 (1988) 16-21.
11. Moss, H.J., Randall, P.J. and Wrigley, C.W. Alteration to grain, flour and dough quality in three wheat types with variation in soil sulphur supply. Journal of Cereal Science 1 (1983) 255-264.
12. Fullington, J.G., Miskelly, D.M., Wrigley, C.W. and Kasarda, D.D. Quality related proteins in sulfur-deficient and normal wheat grain. Journal of Cereal Science 5 (1987) 233-245.
13. Weegels, P.L., Marseille, J.P., Bosveld, P. and Hamer, R.J. Large-scale separation of gliadins and their bread-making quality. Journal of Cereal Science 20 (1994) 253-264.
14. Shewry, P.R., Miflin, B.J., Lew, E.J.L. and Kasarda, D.D. The preparation and characterization of an aggregated gliadin fraction from wheat. Journal of Experimental Botany 34 (1983) 1403-1410.
15. Booth, M.R. and Ewart, J.A.D. Studies on four components of wheat gliadin. Biochimica et Biophysica Acta 181 (1969) 226-233.
16. Clements, R.L. A study of gliadins of soft wheat from the Eastern United States using a modified polyacrylamide gel electrophoresis procedure. Cereal Chemistry 64 (1987) 442-448.
17. Laemmli, U.K. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature (1970) 680-685.
18. Rath, C.R., Gras, P.W., Wrigley, C.W. and Walker, C.E. Evaluation of dough properties from two grams of flour using the Mixograph principle. Cereals Foods World 35 (1990) 572-574.
19. Rath, C.R., Gras, P.W., Zhonglin, Z., Appels, R., Bekes, F. and Wrigley, C.W. A prototype extension tester for two-grain dough samples. Proc. 44th Aust. Cereal Chem. Conf. (J.F. Panozzo and P.G. Downie, eds) Royal Aust. Chem. Inst, Melbourne (1995) pp. 122-126.
20. Skerritt, J.H., Bekes, F. and Murray, D. Isolation treatments and effects of gliadin and glutenin fractions on dough mixing properties. Cereal Chemistry 73 (1996) 644-649.
21. Bloksma, A.H. and Bushuk, W. Rheology and chemistry of dough. In 'Wheat Chemistry and Technology' (Y. Pomeranz, ed.) American Association of Cereal Chemists, Inc., St. Paul, USA. Vol II (1988) pp. 131-217.
22. Campbell, W.P., Wrigley, C.W., Cressey, P.J. and Slack, C.R. Statistical correlations between quality attributes and grain-protein composition for 71 hexaploid wheats used as breeding parents. Cereal Chemistry 64 (1987) 293-299.
23. MacRitchie, F. Evaluation of contributions from wheat protein fractions to dough mixing and breadmaking. Journal of Cereal Science 6 (1987) 259-268.
24. MacRitchie, F., Kasarda, D.D. and Kuzmicky, D.D. Characterization of wheat protein fractions differing in contributions to breadmaking quality. Cereal Chemistry 68 (1991) 122-130.
25. Dong, H., Sears, R.G., Cox, T.S., Hoseney, R.C., Lookhart, G.L. and Shogren, M.D. Relationships between protein composition and mixograph and loaf characteristics in wheat. Cereal Chemistry 69 (1992) 132-136.
26. Lonkhuijsen, H.J. van, Hamer, R.J. and Schreuder, C. Influence of specific gliadins on the breadmaking quality of wheat. Cereal Chemistry 69 (1992) 174-177.
27. Shewry, P.R. and Tatham, A.S. The prolamin storage proteins of cereal seeds: structure and evolution. Biochemical Journal 267 (1990) 1-12.
28. Tatham, A.S. and Shewry, P.R. The S-poor prolamins of wheat, barley and rye. Journal of Cereal Science 22 (1995) 1-16.
29. Wellner, N.K., Belton, P.S. and Tatham, A.S. Fourier transform-IR spectroscopic study of hydration-induced structure changes in the solid state of ω-gliadins. Biochemical Journal 319 (1996) 741-747.
30. Popineau, Y. and Pineau, F. Changes of conformation and surface hydrophobicity of gliadins. Lebensmittel-Wissenschaft und Technologie 21 (1988) 113-117.