Relationship of molecular weight distribution profile of unreduced gluten protein extracts with quality characteristics of bread

Food Chemistry

Volumn 210, Issue , 2016, Pages 325-331

  Chaudhary, Nisha ^a   Dangi, Priya ^a   Khatkar, B S ^a  

^a GURU JAMBHESHWAR UNIVERSITY OF SCIENCE AND TECHNOLOGY   (India)

Author keywords

Bread quality; Dough rheology; Gliadins; Glutenins; Molecular weight distribution; Size exclusion chromatography

Indexed keywords

CHROMATOGRAPHY; FOOD PRODUCTS; MOLECULAR WEIGHT; MOLECULAR WEIGHT DISTRIBUTION; PROTEINS;

BREAD QUALITY; DOUGH RHEOLOGY; GLIADINS; GLUTENINS; LOW MOLECULAR WEIGHT; QUALITY CHARACTERISTIC; STATISTICAL CORRELATION; STATISTICAL SIGNIFICANCE;

SIZE EXCLUSION CHROMATOGRAPHY;

ALBUMINOID; GLIADIN; GLOBULIN; GLUTEN; GLUTENIN;

ARTICLE; BREAD; DOUGH; FOOD QUALITY; FRACTIONATION; MOISTURE; MOLECULAR WEIGHT; PROTEIN ANALYSIS; SIZE EXCLUSION CHROMATOGRAPHY; WHEAT; WHEAT FLOUR; ANALYSIS; CHEMISTRY;

BREAD; GLIADIN; GLUTENS; MOLECULAR WEIGHT;

EID: 84967138163     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.04.043     Document Type: Article

References (45)

1. AACC Approved methods of the American Association of cereal chemists 10 2000 American Association of Cereal Chemists St. Paul, MN, USA
2. T.D. Achkevitch, and J.C. Autran Prediction of baking quality of bread wheats in breeding programs by size-exclusion high-performance liquid chromatography Cereal Chemistry 66 6 1989 448 456
3. D.W. Axford, E.E. McDermott, and D.G. Redman Note on the sodium dodecyl sulphate test of bread making quality: Comparison with Pelshenke and Zeleny tests Cereal Chemistry 56 1979 582 584
4. S. Barak, D. Mudgil, and B.S. Khatkar Effect of composition of gluten proteins and dough rheological properties on the cookie-making quality British Food Journal 115 4 2013 564 574
5. S. Barak, D. Mudgil, and B.S. Khatkar Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties Food Science and Technology 51 2013 211 217
6. G. Branlard, and M. Dardevet Diversity of grain proteins and bread wheat quality: I. Correlation between gliadin bands and flour quality characteristics Journal of Cereal Science 3 4 1985 329 343
7. J.M. Carrillo, M. Rousset, C.O. Qualset, and D.D. Kasarda Use of recombinant inbred lines of wheat for study of associations of highmolecular-weight glutenin subunit alleles to quantitative traits: 1. Grain yield and quality prediction tests Theoretical and Applied Genetics 79 1990 321 330
8. S.P. Cauvain, and L.S. Young Baking problem solved 2001 Woodhead Publisher Cambridge
9. N. Chaudhary, P. Dangi, and B.S. Khatkar Assessment of molecular weight distribution of wheat gluten proteins for chapatti quality Food Chemistry 199 2016 28 35 10.1016/j.foodchem.2015.11.106
10. M. Ciaffi, L. Tozzi, and D. Lafiandra Relationship between flour protein composition determined by size-exclusion high-performance liquid chromatography and dough rheological parameters Cereal Chemistry 73 3 1996 346 351
11. V. Dhaka, and B.S. Khatkar Effects of gliadin/glutenin and HMW-GS/LMW-GS ratio on dough rheological properties and bread-making potential of wheat varieties Journal of Food Quality 38 2015 71 82
12. K.F. Finney An optimized, straight dough, bread making method after 44 years Cereal Chemistry 61 1 1984 20 27
13. A. Graveland, P. Bosveld, W.J. Lichtendonk, Hans.H.E. Moonen, and A. Scheepstra Extraction and fractionation of wheat flour proteins Journal of Science Food & Agriculture 33 1982 1117 1128
14. R.B. Gupta, I.L. Batey, and F. MacRitchie Relationships between protein composition and functional properties of wheat flours Cereal Chemistry 69 1992 125 131
15. R.B. Gupta, K. Khan, and F. MacRitchie Biochemical basis of flour properties in bread wheats. I. Effects of variation in the quantity and size distribution of polymeric protein Journal of Cereal Science 18 1993 23 44
16. D.Y. Huang, and K. Khan Quantitative determination of high molecular weight Glutenin subunits of hard red spring wheat by SDS-PAGE. I. Quantitative effects of total amounts on breadmaking quality characteristics Cereal Chemistry 74 6 1997 781 785
17. F.R. Huebner, T.C. Nelsen, O.K. Chung, and J.A. Bietz Protein distribution among hard red winter wheat varieties as related to environmental and baking quality Cereal Chemistry 74 1997 123 128
18. K. Kahraman, O. SakIyan, S. Ozturk, H. Koksel, G. Sumnu, and A. Dubat Utilization of mixolab to predict the suitability of flours in terms of cake quality Europian Food Research Technology 227 2008 565 570
19. D.D. Kasarda Glutenin structure in relation to wheat quality Y. Pomeranz, Wheat is unique 1994 AACC St. Paul, Manhatten 73 106
20. B.S. Khatkar, and J.D. Schofield Molecular and physicochemical basis of bread making properties of wheat gluten proteins Journal of Food Science Technology 34 2 1997 85 103
21. B.S. Khatkar Effect of high Mr glutenin subunits on dynamic rheological properties and bread making qualities of wheat glutenin Journal of Food Science & Technology 43 4 2006 382 387
22. B.S. Khatkar, A.E. Bell, and J.D. Schofield The dynamic rheological properties of glutens and gluten sub-fractions from wheats of good and poor bread making quality Journal of Cereal Science 22 1 1995 29 44
23. B.S. Khatkar, R.J. Fido, A.S. Tatham, and J.D. Schofield Functional properties of wheat Gliadins. I. Effects on mixing characteristics and bread making quality Journal of Cereal Science 35 2002 299 306
24. B.S. Khatkar, and J.D. Schofield Dynamic rheology of wheat flour dough. II. Assessment of dough strength and bread-making quality Journal of the Science of Food and Agriculture 82 8 2002 823 826
25. P. Kolster, F.A. van Eeuwijk, and W.M.J. van Gelder Additive and epistatic effects of allelic variation at the high molecular weight glutenin subunit loci in determining the breadmaking quality of breeding lines of wheat Euphytica 55 1991 277 285
26. M.T. Labuschagne, B. Koen, and T. Dessalegn Use of size exclusion high-performance chromatography for wheat quality prediction in Ethiopia Cereal Chemistry 81 2004 533 537
27. U.K. Laemmli Cleavage of structural proteins during the assembly of the head of bacteriophage T4 Nature 227 1970 680 685
28. O.R. Larroque, and F. Bekes Rapid size-exclusion chromatography analysis of molecular size distribution for wheat endosperm protein Cereal Chemistry 77 2000 451 453
29. G. Lundh, and F. MacRitchie Size exclusion HPLC characterisation of gluten protein fractions varying in breadmaking potential Journal of Cereal Science 10 1989 247 253
30. F. MacRitchie Evaluation of contributions from wheat protein fractions to dough mixing and breadmaking Journal of Cereal Science 6 1987 259 268
31. J.B. Ohm, G.A. Hareland, S. Simsek, B. Seabourn, E. Maghirang, and F. Dowell Molecular weight distribution of proteins in hard red spring wheat: Relationship to quality parameters and intrasample uniformity Cereal Chemistry 87 6 2010 553 560 10.1094/CCHEM-06-10-0088
32. J.B. Ohm, A.S. Ross, Y.L. Ong, and C.J. Peterson Using multivariate techniques to predict wheat-flour dough and noodle characteristics from size exclusion HPLC and RVA data Cereal Chemistry 83 2006 1 9
33. J.B. Ohm, A.S. Ross, C.J. Peterson, and C.F. Morris Relationships of quality characteristics with size exclusion HPLC chromatogram of protein extract in soft white winter wheats Cereal Chemistry 86 2009 197 203
34. J.B. Ohm, A.S. Ross, C.J. Peterson, and Y.L. Ong Relationships of high molecular weight glutenin subunit composition and molecular weight distribution of wheat flour protein with water absorption and color characteristics of noodle dough Cereal Chemistry 85 2008 123 131
35. P.I. Payne, and K.G. Corfield Subunit composition of wheat glutenin proteins, isolated by gel filtration in a dissociating medium Planta 145 1 1979 83 88
36. H. Perten Application of the falling number method for evaluation alpha-amylase activity Cereal Chemistry 41 1964 127 139
37. C. Primo-Martin, R. Valera, and M.A. Martinez-Anaya Effect of pentosanase and oxidases on the characteristics of doughs and the glutenin macropolymer (GMP) Journal of Agricultural and Food Chemistry 51 2003 4673 4679
38. T.J. Schober, S.R. Bean, and M. Kuhn Gluten proteins from spelt (Triticum aestivum ssp. spelta) cultivars: A rheological and size-exclusion high-performance liquid chromatography study Journal of Cereal Science 44 2 2006 161 173
39. N.K. Singh, G.R. Donovan, and F. MacRitchie Use of sonication and size-exclusion high performance liquid chromatography in the study of wheat flour proteins. H. Relative quantity of glutenin as a measure of breadmaking quality Cereal Chemistry 67 1990 161 170
40. T.J. Tsilo, J.B. Ohm, G.A. Hareland, and J.A. Anderson Association of size-exclusion HPLC of endosperm proteins with dough mixing and breadmaking characteristics in a recombinant inbred population of hard red spring wheat Cereal Chemistry 87 2 2010 104 112
41. S. Uthayakumaran, F.L. Stoddard, P.W. Gras, and F. Bekes Effects of incorporated glutenins on functional properties of wheat dough Cereal Chemistry 77 6 2000 737 743
42. S. Uthayakumaran, S. Tömösközi, A.S. Tatham, A.W.J. Savage, M.C. Gianibelli, F.L. Stoddard, and F. Bekes Effects of gliadin fractions on functional properties of wheat dough depending on molecular size and hydrophobicity Cereal Chemistry 78 2 2001 138 141
43. P.L. Weegels, R.J. Hamer, and J.D. Schofield Critical review: Functional properties of wheat glutenin Journal of Cereal Science 23 1996 1 18
44. P.L. Weegels, J.P. Marseille, P. Bosveld, and R.J. Hamer Large-scale separation of gliadins and their bread-making quality Journal of Cereal Science 20 3 1994 253 264
45. H. Wieser Chemistry of gluten proteins Food Microbiology 24 2 2007 115 119