Changes in wheat kernel proteins induced by microwave treatment
Changes in wheat kernel proteins induced by microwave treatment
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DOI：
10.1016/j.foodchem.2015.11.016
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发表时间：
2016-04-15
期刊：
影响因子：
8.8
通讯作者：
D'Agnello, Paola
中科院分区：
文献类型：
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作者：
Lamacchia, Carmela;Landriscina, Loretta;D'Agnello, Paola
采用分子排阻高效液相色谱（SE-HPLC）和十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）对微波处理后的小麦籽粒蛋白质进行了分析。利用这个过程，蛋白质聚合，在同类蛋白质之间形成分子间键。此外，聚合仅通过二硫键发生。虽然SDS-PAGE没有显示出任何差异的数量或强度的蛋白质条带之间的面粉样品微波处理之前和之后，麦醇溶蛋白从处理过的面粉显示出显着降低的交叉反应性与R5抗体。此外，麸质变得可溶于盐水溶液中，并且不可能使用Glucose装置将其分离。然而，在水的存在下，处理过的面粉能够形成面团和发酵剂并生产面包。(C)2015爱思唯尔有限公司版权所有。
Wheat kernels were subjected to microwave treatment, and the proteins were characterized by size exclusion high-performance liquid chromatography (SE-HPLC) and sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). Using this process, the proteins polymerize, forming intermolecular bonds among the same classes of proteins. Furthermore, the polymerization occurs only through disulphide bonds. Although SDS-PAGE did not show any differences for either the number or intensity of protein bands between flour samples before and after microwave treatment, gliadins from treated flours showed significantly reduced cross-reactivity with the R5 antibody. Moreover, the gluten became soluble in an aqueous saline solution, and it was not possible to isolate it using the Glutomatic apparatus. However, the treated flour, in the presence of water, was able to form dough and leaven and produce bread. (C) 2015 Elsevier Ltd. All rights reserved.