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    Protein interactions during flour mixing using wheat flour with altered starch

    Access Status
    Fulltext not available
    Authors
    Wang, X.
    Appels, R.
    Zhang, X.
    Diepeveen, Dean
    Torok, K.
    Tomoskozi, S.
    Bekes, F.
    Ma, W.
    Sharp, P.
    Islam, S.
    Date
    2017
    Type
    Journal Article
    
    Metadata
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    Citation
    Wang, X. and Appels, R. and Zhang, X. and Diepeveen, D. and Torok, K. and Tomoskozi, S. and Bekes, F. et al. 2017. Protein interactions during flour mixing using wheat flour with altered starch. Food Chemistry. 231: pp. 247-257.
    Source Title
    Food Chemistry
    DOI
    10.1016/j.foodchem.2017.03.115
    ISSN
    0308-8146
    School
    Department of Mathematics and Statistics
    URI
    http://hdl.handle.net/20.500.11937/58893
    Collection
    • Curtin Research Publications
    Abstract

    © 2017 Elsevier Ltd Wheat grain proteins responses to mixing and thermal treatment were investigated using Mixolab-dough analysis systems with flour from two cultivars, Ventura-26 (normal amylose content) and Ventura-19 (reduced amylose content). Size exclusion high performance liquid chromatography (SE-HPLC) and two-dimensional gel electrophoresis (2-DGE) analysis revealed that, stress associated and metabolic proteins largely interacted with dough matrix of Ventura-26 after 26 min (56 °C); gliadins, avenin-like b proteins, LMW-GSs, and partial globulins showed stronger interactions within the dough matrix of Ventura-26 at 32 min/C3 (80 °C), thereafter, however, stronger protein interactions were observed within the dough matrix of Ventura-19 at 38 min/C4 (85 °C) and 43 min (80 °C). Thirty-seven proteins associated with changes in dough matrix due to reduced amylose content were identified by mass spectrometry and mainly annotated to the chromosome group 1, 4, and 6. The findings provide new entry points for modifying final product attributes.

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