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dc.contributor.authorWang, X.
dc.contributor.authorAppels, R.
dc.contributor.authorZhang, X.
dc.contributor.authorBekes, F.
dc.contributor.authorTorok, K.
dc.contributor.authorTomoskozi, S.
dc.contributor.authorDiepeveen, Dean
dc.contributor.authorMa, W.
dc.contributor.authorIslam, S.
dc.date.accessioned2017-11-20T08:49:33Z
dc.date.available2017-11-20T08:49:33Z
dc.date.created2017-11-20T08:13:38Z
dc.date.issued2017
dc.identifier.citationWang, X. and Appels, R. and Zhang, X. and Bekes, F. and Torok, K. and Tomoskozi, S. and Diepeveen, D. et al. 2017. Protein-transitions in and out of the dough matrix in wheat flour mixing. Food Chemistry. 217: pp. 542-551.
dc.identifier.urihttp://hdl.handle.net/20.500.11937/57895
dc.identifier.doi10.1016/j.foodchem.2016.08.060
dc.description.abstract

© 2016 Elsevier Ltd Sequential protein behavior in the wheat dough matrix under continuous mixing and heating treatment has been studied using Mixolab-dough samples from two Australian wheat cultivars, Westonia and Wyalkatchem. Size exclusion high performance liquid chromatography (SE-HPLC) and two-dimensional gel electrophoresis (2-DGE) analysis indicated that 32 min (80 °C) was a critical time point in forming large protein complexes and loosing extractability of several protein groups like y-type high molecular weight glutenin subunits (HMW-GSs), gamma-gliadins, beta-amylases, serpins, and metabolic proteins with higher mass. Up to 32 min (80 °C) Westonia showed higher protein extractability compared to Wyalkatchem although it was in the opposite direction thereafter. Twenty differentially expressed proteins could be assigned to chromosomes 1D, 3A, 4A, 4B, 4D, 6A, 6B, 7A and 7B. The results expanded the range of proteins associated with changes in the gluten-complex during processing and provided targets for selecting new genetic variants associated with altered quality attributes of the flour.

dc.publisherElsevier BV
dc.titleProtein-transitions in and out of the dough matrix in wheat flour mixing
dc.typeJournal Article
dcterms.source.volume217
dcterms.source.startPage542
dcterms.source.endPage551
dcterms.source.issn0308-8146
dcterms.source.titleFood Chemistry
curtin.departmentDepartment of Mathematics and Statistics
curtin.accessStatusFulltext not available


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