Influence of gliadin-rich subfractions of Glenlea wheat on the mixing characteristics of wheat flour
Influence of gliadin-rich subfractions of Glenlea wheat on the mixing characteristics of wheat flour
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DOI：
10.1094/cchem.1997.74.6.791
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发表时间：
1997-11-01
期刊：
影响因子：
2.4
通讯作者：
Lukow, OM
中科院分区：
文献类型：
--
作者：
Hussain, A;Lukow, OM
特强小麦富含麦醇溶蛋白的亚级分对加拿大草原春小麦 (CPS) 和加拿大西部特强红春小麦 (CWES) 品种混合特性的影响。 Glenlea 通过 2 g 混合分析仪测定。从 Glenlea 单一乙醇提取物中分离出的 13 个亚级分在总蛋白、低分子量麦谷蛋白亚基、omega-麦醇溶蛋白成分和酸性 PAGE 电泳图上显示出差异。仅在通过增加乙醇浓度分离的一种亚级分中发现了高分子量麦谷蛋白亚基。从提取物中除去乙醇后，仍溶解在水相中的亚级分缺乏 omega-麦醇溶蛋白，并含有许多快速移动的蛋白质条带。这些组分分别导致 CPS 和 Glenlea 面粉的混合曲线峰值发育显着延迟（从 2.64 分钟到 5.41 分钟和从 5.75 分钟到 8.16 分钟）。相反，水不溶性亚组分减少了混合时间要求（CPS 和 Glenlea 面粉分别从 2.6 分钟减少到 1.08 分钟，从 5.8 分钟减少到 1.7 分钟），并且随着混合的继续，导致面团稳定性迅速下降。随着乙醇可提取的蛋白质亚组分的添加，两种基础面粉的峰高均有所增加。随着水溶性亚级分的添加，混合记录仪的显影时间和达到峰值的能量增加，但随着 70% 乙醇提取物的水不溶性亚级分的添加，混合图显色时间和能量达到峰值增加。当将水溶性亚级分 6.5 添加到 CPS 面粉中时，峰值带宽增加，但当将其添加到 Glenlea 面粉中时，峰值带宽减小。从面粉中去除乙醇可萃取成分会导致粘弹性损失。将亚组分 1.5 添加回面粉残留物中会导致这种物理化学属性的恢复。向 CPS 面粉或 CPS 面粉残留物中添加非水分散性亚级分 (1.5) 会导致面筋形成显着增加。大约 35-42% 的添加麦醇溶蛋白掺入 CPS 面粉的面筋网络中，34-52% 掺入面粉残留物中。
The effect of gliadin-rich subfractions of extra-strong wheat on the mixing properties of Canada Prairie Spring (CPS) wheats and Canada Western Extra Strong Red Spring wheat (CWES) cv. Glenlea was determined by the 2-g mixograph. Thirteen subfractions isolated from the single ethanol extract of Glenlea showed differences in their SDS-PAGE patterns of total proteins, low molecular weight glutenin subunits, the omega-gliadin component, and acid-PAGE electrophoregrams. High molecular weight glutenin subunits were found only in one subfraction isolated by increasing the concentration of ethanol. Subfractions that remained solubilized in the water phase after removal of ethanol from the extract were deficient in omega-gliadins and contained a number of fast-moving protein bands. These fractions caused a significant delay (from 2.64 to 5.41 min and from 5.75 to 8.16 min) in the mixograph peak development of CPS and Glenlea flours, respectively. On the contrary, the water-insoluble subfractions reduced the mixing time requirement (from 2.6 to 1.08 min and from 5.8 to 1.7 min for CPS and Glenlea flours, respectively) and caused a rapid decline in the dough stability as the mixing continued. Both base flours showed an increase in peak height with the addition of ethanol-extractable protein subfractions. Mixograph development time and energy to peak increased with the addition of water-soluble subfractions but decreased with water-insoluble subfractions of the 70% ethanol extract. The band width at peak increased when water-soluble subfraction 6.5 was added to CPS flour but decreased when it was added to Glenlea flour. Removal of ethanol-extractable components from flours resulted in loss of viscoelasticity. Adding subfraction 1.5 back to the flour residue caused a return of this physicochemical attribute. Addition of a non-water-dispersible subfraction (1.5) to CPS flour or CPS flour residue caused a significant increase in the formation of gluten. Approximately 35-42% of the added gliadins were incorporated into the gluten network of CPS flour and 34-52% into the flour residue.