Structural characterization of proteins in wheat flour doughs enriched with intermediate wheatgrass (Thinopyrum intermedium) flour

Food Chemistry

Volumn 194, Issue , 2016, Pages 994-1002

  Marti, Alessandra ^a,b   Bock, Jayne E ^c   Pagani, Maria Ambrogina ^b   Ismail, Baraem ^a   Seetharaman, Koushik ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

^b UNIVERSITY OF MILAN   (Italy)

^c UNIVERSITY OF GUELPH   (Canada)

Author keywords

Aggregate formation; Dough; Perennial intermediate wheatgrass; Protein secondary structure; Thiol accessibility

Indexed keywords

AGGREGATES;

AGGREGATE FORMATION; DOUGH; PROTEIN SECONDARY STRUCTURE; THIOL ACCESSIBILITY; WHEATGRASS;

PROTEINS;

PROTEIN AGGREGATE; THIOL DERIVATIVE; VEGETABLE PROTEIN;

AGRONOMIC TRAIT; ARTICLE; BETA SHEET; CONTROLLED STUDY; DOUGH; FIBER CROP; GRASS; NONHUMAN; PERENNIAL PLANT; PLANT FIBER; PROTEIN AGGREGATION; PROTEIN ANALYSIS; PROTEIN CONTENT; PROTEIN INTERACTION; PROTEIN SECONDARY STRUCTURE; PROTEIN STRUCTURE; SOLUBILITY; THINOPYRUM INTERMEDIUM; WHEAT FLOUR; ANALYSIS; BREAD; CHEMISTRY; DIETARY FIBER; FLOUR; WHEAT;

BREAD; DIETARY FIBER; FLOUR; TRITICUM;

EID: 84940770004     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.08.082     Document Type: Article

References (40)

1. American Association of Cereal Chemists Approved Methods 2000 AACC St Paul
2. Z. Ao, and J. Jane Characterization and modeling of the A- and B-granule starches of wheat, triticale, and barley Carbohydrate Polymers 67 2007 46 55
3. R. Becker, P. Wagoner, G.D. Hanners, and R.M. Saunders Compositional, nutritional and functional evaluation of intermediate wheatgrass (Thinopyrum intemedium) Journal of Food Processing and Preservation 1991 15 1991 63 77
4. P.S. Belton On the elasticity of wheat gluten Journal of Cereal Science 29 1999 103 107
5. A.H. Bloksma The relation between the thiol and disulphide contents of dough and its rheological properties Cereal Chemistry 49 1972 104 118
6. J.E. Bock, and S. Damodaran Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy Food Hydrocolloids 31 2013 146 155
7. J.E. Bock, R.K. Connelly, and S. Damodaran 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 Chemistry 90 2013 377 386
8. F. Bonomi, G. Mora, M.A. Pagani, and S. Iametti Probing structural features of water-insoluble proteins by front-face fluorescence Analytical Biochemistry 329 2004 104 111
9. C. Cai, L. Lin, J. Man, L. Zhao, Z. Wang, and C. Wei Different structural properties of high-amylose maize starch fractions varying in granule size Journal of Agricultural and Food Chemistry 62 2014 11711 11721
10. S. Cao, Z. Li, C. Gong, H. Xu, X. Yang, and S. Hao X. Zhang Identification and characterization of high-molecular weight glutenin subunits from Agropyron intermedium PLoS ONE 9 2014 1 11
11. T.S. Cox, D.L. Van Tassel, C.M. Cox, and L.R. DeHaan Progress in breeding perennial grains Crop and Pasture Science 61 2010 513 521
12. S.W. Culman, S.S. Snapp, M. Ollenburger, B. Basso, and L.R. DeHaan Soil and water quality rapidly responds to the perennial grain Kernza wheatgrass Agronomy Journal 105 2013 735 744
13. R. D'ovidio, and S. Masci The low-molecular-weight glutenin subunits of wheat gluten Journal of Cereal Science 39 321-339 2004
14. J. Engleson, and B. Atwell Gluten-free product development Cereal Foods World 53 2008 180 184
15. J.M. Faubion, and R.C. Hoseney The viscoelastic properties of wheat flour doughs F. Faridi, J.M. Faubion, Dough Rheology and Baked Product Texture 1990 Van Nostrand Reinhold New York 29 66
16. S. Iametti, F. Bonomi, M.A. Pagani, M. Zardi, M.C. Casiraghi, and M.G. D'Egidio Properties of the protein and carbohydrate fractions in immature wheat kernels Journal of Agricultural and Food Chemistry 54 2006 10239 10244
17. S. Iametti, M. Marengo, M. Miriani, M.A. Pagani, A. Marti, and F. Bonomi Integrating the information from proteomic approaches: a "thiolomics" approach to assess the role of thiols in protein-based networks Food Research International 54 2013 980 987
18. Ismail, B., Bunzel, M., Peterson, D. G., Shin, E.C., Schendel, R.R., Schafer, J., Moskowit, M., DeHaan, L., Wyse, D., Schoenfuss, T.C. (2015). Evaluation of perennial wheatgrass (Thinopyrum intermedium) compositional, functional, and nutritional properties for use as human food ingredient. Under review.
19. T.K. Jain, M. Varshney, and A. Maitra Structural studies of aerosol OT reverse micellar aggregates by FTIR spectroscopy The Journal of Physical Chemistry 93 1989 7409 7416
20. S. Jazaeri, J.E. Bock, M.B. Bagagli, S. Iametti, F. Bonomi, and K. Seetharaman Structural evolution of gluten proteins in strong and weak wheat dough during mixing Cereal Chemistry 92 2015 105 113
21. M.T. Labuschagne, N. Geleta, and G. Osthoff The influence of environment on starch content and amylose to amylopectin ratio in wheat Starch 59 2007 234 238
22. B. Lagrain, B.G. Thewissen, K. Brijs, and J.A. Delcour Impact of redox agents on the extractability of gluten proteins during bread making Journal of Agricultural and Food Chemistry 55 2007 5320 5325
23. H. Li, and X. Wang Thinopyrum ponticum and Th. intermedium: the promising source of resistance to fungal and viral diseases of wheat Journal of Genetics and Genomics 36 2009 557 565
24. M. Liu, P. Wu, Y. Ding, G. Chen, and S. Li Two-dimensional (2D) ATR-FTIR spectroscopic study on water diffusion in cured epoxy resins Macromolecules 35 2002 5500 5507
25. Z. Lu, and K. Seetharaman Suitability of Ontario grown hard and soft wheat flour blends for noodle-making Cereal Chemistry 91 2014 482 488
26. O.H. Lowry, N.J. Rosebrough, A. Farr, and R.J. Randall Protein measurement with the folin phenol reagent Journal of Biological Chemistry 193 1951 265 275
27. A. Marti, X. Qiu, T. Schoenfuss, and K. Seetharaman Characteristics of perennial wheatgrass (Thinopyrum intermedium) and refined wheat flour blends: The impact on rheological properties Cereal Chemistry 2015 10.1094/CCHEM-01-15-0017-R
28. C.D. Mejia, L.J. Mauer, and B.R. Hamaker Similarities and differences in secondary structure of viscoelastic polymers of maize α-zein and wheat gluten proteins Journal of Cereal Science 45 2007 353 359
29. J.P. Melnyk, J. Dreisoerner, M.F. Marcone, and K. Seetharaman Using the Gluten Peak Tester as a tool to measure physical properties of gluten Journal of Cereal Science 56 2012 561 567
30. D. Peressini, and A. Sensidoni Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs Journal of Cereal Science 49 2009 190 201
31. G.H. Robertson, K.S. Gregorski, and T.K. Cao Changes in secondary protein structures during mixing development of high absorption (90%) flour and water mixtures Cereal Chemistry 83 2006 136 142
32. C.M. Rosell, E. Santos, and C. Collar Physical characterization of fiber-enriched bread by dual mixing and temperature constraint using the Mixolab European Food Research and Technology 231 2010 535 544
33. P.R. Shewry, Y. Popineau, D. Lafiandra, and P. Belton Wheat glutenin subunits and dough elasticity: Findings of the EUROWHEAT project Trends Food Science and Technology 11 2001 433 441
34. P. Sutandar, D.J. Ahn, and E.I. Franses FTIR-ATR analysis for microstructure and water uptake in poly(methyl methacrylate) spin cast and Langmuir-Blodgett thin films Macromolecules 27 1994 7316 7328
35. K.H. Sutton, N.G. Larsen, M.P. Morgenstern, M. Ross, L. Simmons, and A.J. Wilson Differing effects of mechanical dough development and sheeting development methods on aggregated glutenin proteins Cereal Chemistry 80 2003 707 711
36. A.S. Tatham, B.J. Miflin, and P.R. Shewry The beta turn conformation in wheat gluten proteins: Relationship to gluten elasticity Cereal Chemistry 62 1985 405 412
37. A.S. Tatham, S.M. Gilbert, R.J. Fido, and P.R. Shewry Extraction, separation, and purification of wheat gluten proteins and related proteins of barley, rye, and oats Methods in Molecular Medicine 41 2000 55 73
38. E.J.J. van Velzen, J.P.M. van Duynhoven, P. Pudney, P.L. Weegels, and J.H. van der Maas Factors associated with the dough stickiness as sensed by attenuated total reflectance infrared spectroscopy Cereal Chemistry 80 2003 378 382
39. P. Wagoner, and A. Schauer Intermediate wheatgrass as a perennial grain crop J. Janick, J.E. Simon, Advances in New Crops 1990 Timber Press Portland 143 145
40. P.L. Weegels, R.J. Hamer, and J.D. Schofield Depolymerisation and re-polymerisation of wheat glutenin during dough processing. II. Changes in composition Journal of Cereal Science 25 1997 155 163