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dc.contributor.authorWang, X.
dc.contributor.authorAppels, R.
dc.contributor.authorZhang, X.
dc.contributor.authorDiepeveen, Dean
dc.contributor.authorTorok, K.
dc.contributor.authorTomoskozi, S.
dc.contributor.authorBekes, F.
dc.contributor.authorMa, W.
dc.contributor.authorSharp, P.
dc.contributor.authorIslam, S.
dc.date.accessioned2017-11-28T06:37:29Z
dc.date.available2017-11-28T06:37:29Z
dc.date.created2017-11-28T06:21:48Z
dc.date.issued2017
dc.identifier.citationWang, 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.
dc.identifier.urihttp://hdl.handle.net/20.500.11937/58893
dc.identifier.doi10.1016/j.foodchem.2017.03.115
dc.description.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.

dc.publisherElsevier BV
dc.titleProtein interactions during flour mixing using wheat flour with altered starch
dc.typeJournal Article
dcterms.source.volume231
dcterms.source.startPage247
dcterms.source.endPage257
dcterms.source.issn0308-8146
dcterms.source.titleFood Chemistry
curtin.departmentDepartment of Mathematics and Statistics
curtin.accessStatusFulltext not available


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