Structural modifications of gluten proteins in strong and weak wheat dough during mixing

Cereal Chemistry

Volumn 92, Issue 1, 2015, Pages 105-113

  Jazaeri, Sahar ^a   Bock, Jayne E ^a   Bagagli, Marcela P ^b   Iametti, Stefania ^c   Bonomi, Francesco ^c   Seetharaman, Koushik ^d  

^a UNIVERSITY OF GUELPH   (Canada)

^b UNIVERSITY OF CAMPINAS   (Brazil)

^c UNIVERSITY OF MILAN   (Italy)

^d NONE

Author keywords

[No Author keywords available]

Indexed keywords

FOURIER TRANSFORM INFRARED SPECTROSCOPY; HYDROPHOBICITY; MIXING; MOLECULAR WEIGHT DISTRIBUTION; SULFUR COMPOUNDS;

EXTRACTABILITY; GLUTEN PROTEIN; MOLECULAR WEIGHT FRACTION; MOLECULAR-WEIGHT DISTRIBUTIONS; NETWORK-FORMING; NETWORKS EVOLUTIONS; PROTEIN SURFACE HYDROPHOBICITIES; STRUCTURAL MODIFICATIONS; WHEAT DOUGH; WHEAT FLOURS;

PROTEINS;

TRITICUM AESTIVUM;

EID: 84921672514     PISSN: 00090352     EISSN: 19433638     Source Type: Journal    
DOI: 10.1094/CCHEM-10-13-0212-R     Document Type: Article

References (36)

1. AACC International. Approved Methods of Analysis, 11th Ed. Method 08-01.01. Ash-Basic method. Approved April 13, 1961. Available online only. http://dx.doi.org/10.1094/AACCIntMethod-08-01.01. AACCI: St. Paul, MN.
2. Belton, P.S. 1999. On the elasticity of wheat gluten. J. Cereal Sci. 29:103-107.
3. Bock, J., and Seetharaman, K. 2012. Unfolding gluten: An overview of research on gluten. Cereal Foods World 57:209-214.
4. Bock, J. E., Connelly, R. K., and Damodaran, S. 2013. Impact of bran addition on water properties and gluten secondary structure in wheat flour doughs studied by attenuated total reflectance Fourier transform infrared spectroscopy. Cereal Chem. 90:377-386.
5. Bock, J. E., and Damodaran, S. 2013. Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy. Food Hydrocolloids 31:146-155.
6. Bonomi, F., D'Egidio, M. G., Iametti, S., Marengo, M., Marti, A., Pagani, M. A., and Ragg, E. M. 2012. Structure-quality relationships in commercial pasta: A molecular glimpse. Food Chem. 135:348-355.
7. Bonomi, F., Iametti, S., Mamone, G., and Ferranti, P. 2013. The performing protein: Beyond wheat proteomics? Cereal Chem. 90:358-366.
8. Bonomi, F., Mora, G., Pagani, M. A., and Iametti, S. 2004. Probing structural features of water-insoluble proteins by front-face fluorescence. Anal. Biochem. 329:104-111.
9. Bushuk, W., Hay, R. L., Larsen, N. G., Sara, R. G., Simmons, L. D., and Sutton, K. H. 1997. Effect of mechanical dough development on the extractability of wheat storage proteins from bread dough. Cereal Chem. 74:389-395.
10. Caldinelli, L., Iametti, S., Barbiroli, A., Fessas, D., Bonomi, F., Piubelli, L., Molla, G., and Pollegioni, L. 2008. Relevance of the flavin binding to the stability and folding of engineered cholesterol oxidase containing noncovalently bound FAD. Protein Sci. 17:409-419.
11. Delcour, J. A., Joye, I. J., Pareyt, B., Wilderjans, E., Brijs, K., and Lagrain, B. 2012. Wheat gluten functionality as a quality determinant in cereal-based food products. Annu. Rev. Food Sci. Technol. 3:469-492.
12. Don, C., Lichtendonk, W., Plijter, J. J., and Hamer, R. J. 2003. Glutenin macropolymer: A gel formed by glutenin particles. J. Cereal Sci. 37:1-7.
13. Dong, A., Huang, P., and Caughey, W. S. 1990. Protein secondary structures in water from second-derivative amide I infrared spectra. Biochemistry 29:3303-3308.
14. Gao, L., and Bushuk, W. 1992. Solubilization of glutenin in urea/SDS solutions at elevated temperature. J. Cereal Sci. 16:81-89.
15. Georget, D. M. R., Underwood-Toscano, C., Powers, S. J., Shewry, P. R., and Belton, P. S. 2008. Effect of variety and environmental factors on gluten proteins: An analytical, spectroscopic, and rheological study. J. Agric. Food Chem. 56:1172-1179.
16. Gianibelli, M. C., Larroque, O. R., MacRitchie, F., and Wrigley, C. W. 2001. Biochemical, genetic, and molecular characterization of wheat glutenin and its component subunits. Cereal Chem. 78:635-646.
17. Goesaert, H., Brijs, K., Veraverbeke, W. S., Courtin, C. M. Gebruers, K., and Delcour, J. A. 2005. Wheat flour constituents: How they impact bread quality, and how to impact their functionality. Trends Food Sci. Technol. 16:12-30.
18. 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 the glutenins from wheat flour. J. Cereal Sci. 3:1-16.
19. Hamer, R. J., and van Vliet, T. 2000. Understanding the structure and properties of gluten: An overview. Pages 125-131 in: Wheat Gluten. P. R. Shewry and A. S. Tatham, eds. The Royal Society of Chemistry: Cambridge, U.K.
20. Huschka, B., Bonomi, F., Marengo, M., Miriani, M., and Seetharaman, K. 2012. Comparison of lipid effects on structural features of hard and soft wheat flour proteins assessed by front-face fluorescence. Food Chem. 133:1011-1016.
21. Iametti, S., Bonomi, F., Pagani, M. A., Zardi, M., Cecchini, C., and D'Egidio, M. G. 2006. Properties of the proteins and carbohydrate fractions in immature wheat kernels. J. Agric. Food Chem. 54:10239-10244.
22. Jankiewicz, M., and Pomeranz, Y. 1965. Comparison of the effects of N-ethylmaleimide and urea on rheological properties of dough. Cereal Chem. 42:37-43.
23. Jood, S., Schofield, J. D., Tsiami, A. A., and Bollecker, S. 2000. Effect of composition of glutenin subfractions on rheological properties of wheat. J. Agric. Food Chem. 24:275-298.
24. Lagrain, B., Brijs, K., Veraverbeke, W. S., and Delcour, J. A. 2005. The impact of heating and cooling on the physico-chemical properties of wheat gluten-water suspensions. J. Cereal Sci. 42:327-333.
25. Lagrain, B., Thewissen, B. G., Brijs, K., and Delcour, J. A. 2007. Impact of redox agents on the extractability of gluten proteins during bread making. J. Agric. Food Chem. 55:5320-5325.
26. Mejia, C. D., Mauer, L. J., and Hamaker, B. R. 2007. Similarities and differences in secondary structure of viscoelastic polymers of maize αzein and wheat gluten proteins. J. Cereal Sci. 45:353-359.
27. Melnyk, J. P., Dreisoerner, J., Marcone, M. F., and Seetharaman, K. 2012. Using the gluten peak tester as a tool to measure physical properties of gluten. J. Cereal Sci. 56:561-567.
28. Robertson, G. H., Gregorski, K. S., and Cao, T. K. 2006. Changes in secondary protein structures during mixing development of high absorption (90%) flour and water mixtures. Cereal Chem. 83:136-142.
29. Sapirstein, H. D., and Fu, B. X. 1998. Intercultivar variation in the quantity of monomeric proteins, soluble and insoluble glutenin, and residue protein in wheat flour and relationships to breadmaking quality. Cereal Chem. 75:500-507.
30. Sapirstein, H. D., and Fu, B. X. 2000. Evidence for varying interaction of gliadin and glutenin proteins as an explanation for differences in dough strength of different wheats. Pages 425-429 in: Wheat Gluten. P. R. Shewry and A. S. Tatham, eds. The Royal Society of Chemistry: Cambridge, U.K.
31. Skerritt, J. H., Hac, L., and Bekes, F. 1999a. Depolymerization of the glutenin macropolymer during dough mixing: I. Changes in levels, molecular weight distribution, and overall composition. Cereal Chem. 76:395-401.
32. Skerritt, J. H., Hac, L., Lindsay, M. P., and Bekes, F. 1999b. Depolymerization of the glutenin macropolymer during mixing: II. Differences in retention of specific glutenin subunits. Cereal Chem. 76:402-409.
33. Tatham, A. S., Miflin, B. J., and Shewry, P. R. 1985. The beta-turn conformation in wheat gluten proteins: Relationship to gluten elasticity. Cereal Chem. 62:405-412.
34. Tsen, C. C., and Anderson, J. A. 1963. Determination of sulfhydryl and disulfide groups in flour and their relation to wheat quality. Cereal Chem. 40:314-323.
35. Weegles, P. L., Hamer, R. J., and Schofield, J. D. 1997. Depolymerisation and repolymerisation of wheat glutenin during dough processing. II. Changes in composition. J. Cereal Sci. 25:155-163.
36. Wrigley, C. W., Békés, F., and Bushuk, W. 2006. Gluten: A balance of gliadin and glutenin. Pages 3-32 in: Gliadin and Glutenin: The Unique Balance of Wheat Quality. C. Wrigley, F. Békés, and W. Bushuk, eds. AACC International: St. Paul, MN.