Protein interactions during flour mixing using wheat flour with altered starch
Xiaolong Wang1, Rudi Appels2, Xiaoke Zhang3
1College of Agronomy, Northwest A & F University, Yangling, Shaanxi 712100, People's Republic of China; School of Veterinary and Life Sciences, Murdoch University, 90, South Street, Murdoch, WA 6150, Australia.
Food Chemistry
|April 29, 2017
Summary
Wheat dough protein interactions differ based on mixing and heat. Reduced amylose content in Ventura-19 wheat flour showed stronger protein interactions at higher temperatures compared to normal amylose content in Ventura-26.
Area of Science:
- Agricultural Science
- Food Science
- Biochemistry
Background:
- Wheat grain proteins are crucial for dough properties and final product quality.
- Understanding protein behavior during processing is key to optimizing wheat utilization.
- Amylose content variation can influence dough rheology and protein interactions.
Purpose of the Study:
- To investigate wheat grain protein responses to mixing and thermal treatments.
- To compare protein-dough matrix interactions in normal versus reduced amylose wheat cultivars.
- To identify proteins involved in dough matrix changes associated with reduced amylose content.
Main Methods:
- Mixolab-dough analysis system utilized for dough mixing and thermal treatment.
- Size Exclusion High-Performance Liquid Chromatography (SE-HPLC) for protein analysis.
- Two-Dimensional Gel Electrophoresis (2-DGE) and Mass Spectrometry for protein identification.
Main Results:
- Differential protein interactions observed in Ventura-26 (normal amylose) and Ventura-19 (reduced amylose) cultivars.
- Ventura-26 showed significant protein interactions at 26min (56°C) and 32min/C3 (80°C).
- Ventura-19 exhibited stronger protein interactions at later stages: 38min/C4 (85°C) and 43min (80°C).
- Thirty-seven proteins linked to reduced amylose content and dough matrix changes were identified, primarily on chromosome groups 1, 4, and 6.
Conclusions:
- Wheat protein interactions during dough processing are cultivar and temperature-dependent.
- Reduced amylose content influences the timing and strength of protein-dough matrix interactions.
- Identified proteins offer potential targets for modifying wheat-based product attributes.
