Protein concentration and composition in wheat flour mill streams

Cereal Research Communications

Volumn 35, Issue 1, 2007, Pages 119-128

  Okrajkova A ^a   Prieto Linde, M L ^b   Muchova Z ^a   Johansson, E ^b  

^a SLOVAK UNIVERSITY OF AGRICULTURE IN NITRA   (Slovakia)

^b SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

Disulfide crosslinkings; Protein composition; Protein concentration; Wheat mill streams

Indexed keywords

TRITICUM AESTIVUM;

EID: 33947115762     PISSN: 01333720     EISSN: None     Source Type: Journal    
DOI: 10.1556/CRC.35.2007.1.14     Document Type: Article

References (21)

1. Antes, S., Wieser, H. 2000. Quantitative determination and localization of thiol groups in wheat flour. In: Shewry, P.R., Tatham, A.S. (eds), Wheat Gluten. Cambridge, UK: The Royal Society of Chemistry, pp. 211-214.
2. Daniel, C., Triboi, E. 2001. Isolation of wheat grain compartments and their protein composition. Cereal Res. Comm. 29:197-204.
3. Ellman, G.L. 1959. Tissue sulfhydryl groups. Arch. Biochem. Biophys. 82(1):70-77.
4. Finney, K.F., Barmore, M.A. 1948. Loaf volume and protein content of hard red winter and spring wheat. Cereal Chem. 25:291-312.
5. Gupta, R.B., Khan, K., MacRitchie, F. 1993. Biochemical basis of flour properties in bread wheats. I. Effects of variation in the quantity and size distribution of polymeric protein. J. Cereal Sci. 18:23-41.
6. th Supplement. International Association for Cereal Science and Technology, Vienna, Austria.
7. r glutenin subunit found in Swedish wheats. J. Cereal Sci. 17:237-245.
8. Johansson, E., Prieto-Linde, M.-L., Jonsson, J.O. 2001. Effects of wheat cultivar and nitrogen application on storage protein composition and breadmaking quality. Cereal Chem. 78(1):19-25.
9. Johansson E., Prieto-Linde, M.-L., Svensson, G. 2004. Influence of nitrogen application rate and timing on grain protein composition and gluten strength in Swedish wheat cultivars. J. Plant Nutr. Soil Sci. 167:345-350.
10. Kuktaite, R., Johansson, E., Juodeikiene, G. 2000. Composition and concentration of proteins in Lithuanian wheat cultivars: relationships with bread-making quality. Cereal Res. Comm. 28:195-202
11. Menovska, M., Knezevic, D., Ivanoski, M. 2002. Protein allelic composition, dough rheology, and baking characteristics of flour mill streams from wheat cultivars with known and varied baking qualities. Cereal Chem. 79:720-725.
12. Payne, P.I., Nightingale, M.A., Krattiger, A.F., Holt, L.M. 1987. The relationship between HMW gluten subunit composition and the bread-making quality in British-grown wheat varieties. J. Sci. Food Agric. 40:51-65.
13. th Croatian Congress of Cereal Technologists, Faculty of Food Technology, University of Josip Juraj Strossmayer, Osijek, Croatia, pp. 179-188.
14. Prabhashankar, P., Rao, P.H. 1999. Lipids in wheat flour streams. J. Cereal Sci. 30:315-322.
15. Prabhasankar, P., Sudha, M.L., Rao, P.H. 2000. Quality characteristics of wheat flour milled streams. Food Res. Int. 33:381-386.
16. Rani, K.U., Rao, U.J.S.P., Leelavathi, K., Rao, P.H. 2001. Distribution of enzymes in wheat flour mill streams. J. Cereal Sci. 34:233-242.
17. SAS 1985. User's Guide: Statistics. Version 5 Edition. Cary, NC: SAS Institute Inc., USA.
18. Sutton, K.H., Simmons, L.D. 2006. Molecular level protein composition of flour mill streams from a pilot-scale flour mill and its relationship to product quality. Cereal Chem. 83:52-56.
19. Thannhauser, T.W., Koniski, Y., Scheraga, H.A. 1987. Analysis for disulfide bonds in peptides and proteins. Methods Enzymol. 143:115-119.
20. Wall, J.S. 1979. The role of wheat proteins determining baking quality. In: Laidman, D.L., Wyn Jones, R.G. (eds), Recent Advances in the Biochemistry of Cereals, London, New York, Academy, pp. 275-311.
21. Wieser, H., Seilmeier, W. 1998. The influence of nitrogen fertilization on quantities and proportions of different protein types in wheat flour. J. Sci. Food Agric. 76:49-55