EFFECT OF COMPOSITION OF GLUTHNIN SUBFRACTIONS ON RHEOLOGICAL PROPERTIES OF WHEAT
| Autor: | Amalia Tsiami, S.S. Bollecker, Sudesh Jood, J. D. Schofield |
|---|---|
| Rok vydání: | 2000 |
| Předmět: |
Pharmacology
chemistry.chemical_classification Chromatography biology Chemistry Depolymerization Biophysics food and beverages Cell Biology Fractionation Gluten chemistry.chemical_compound Glutenin Glutelin biology.protein Storage protein Sodium dodecyl sulfate Polyacrylamide gel electrophoresis Food Science |
| Zdroj: | Journal of Food Biochemistry. 24:275-298 |
| ISSN: | 1745-4514 0145-8884 |
| DOI: | 10.1111/j.1745-4514.2000.tb00701.x |
| Popis: | Gluten extracted from defatted flours of cv. Aubaine (extra-strong), Hereward (strong) and Riband (weak) was separated into five different fractions (R2 to R6) by sequential centrifugation and addition of sodium chloride. A seven-minute mixing time was used to carry out fractionation on the basis of depolymerization of gluten in macropolymers (GMP). Depolymerization of GMP occurred at much higher rates in dough of the weak cultivar compared to the strong and extra-strong cultivars. Polypeptide compositions of different glutenin fractions were determined by sodium dodecyl sulfate polyacrylamide gel electrophoresis under reduced and non-reduced conditions, followed by densitometric scanning of stained patterns. The amount of HMW-glutenin subunits decreased and LMW-glutenin subunits increased correspondingly in each cultivar with the fractionation from R 2 to R 6 The rheological behavior of the fractions was analyzed by small deformation rheological tests (strain sweep and frequency tests). The high molecular weight fraction (R 2 ) from extra-strong wheat had a higher value of G' and a lower tan δ value as compared to strong and weak bread-making wheats. The moduli of HMW glutenin fractions (R2 and R3) were frequency independent and promoted the network properties, whereas moduli of LMW glutenin fractions were frequency dependent and gave rise to a plasticizing effect. Therefore, it was concluded from the present studies that HMW-glutenin subunits are not the only factors governing good bread-making quality but their proportions in relation to low molecular weight glutenin subunits is equally important in striking a balance between viscous and elastic properties essential for bread making performance. |
| Databáze: | OpenAIRE |
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