Variation in protein composition of wheat flour and its relationship to dough mixing behaviour
Variation in protein composition of wheat flour and its relationship to dough mixing behaviour
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DOI：
10.1016/j.jcs.2004.04.007
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发表时间：
2004-07-01
影响因子：
3.8
通讯作者：
Johansson, E
中科院分区：
文献类型：
--
作者：
Kuktaite, R;Larsson, H;Johansson, E
研究了面团在混合过程中，面团中多聚体蛋白的萃取率、含量和大小分布的变化。超速离心法是一种从面团中分离面筋的非破坏性方法。以不同面筋强度的商品面粉为原料，对不同时期混合的面团进行了分析。用反相高效液相色谱(RP-HPLC法)和高效毛细管电泳法(SE-HPLC)检测蛋白质。在最小和最佳混合条件下，所有面粉的面筋相中大不可提取聚合蛋白(UPP)、总UPP和大不可提取单体蛋白(UMP)所占比例均高于面粉。过度混合后，面团中大UPP、总UPP和大UMP在面筋相中的比例下降到低于面粉中的水平。大UPP、总UPP和大UMP在不同面粉和不同混合时间面筋相中所占比例的差异源于面粉蛋白质的遗传组成。面粉中麦谷蛋白的可萃取性反映了特定面粉的质量。蛋白质的萃取率，特别是醇溶蛋白的萃取率，在面筋相中与面粉中不同。离子相互作用似乎是面团中的重要作用力。(C)2004爱思唯尔有限公司。保留所有权利。
Changes in extractability, amount and size distribution of polymeric proteins in the gluten of doughs during mixing were investigated. Ultracentrifugation was used as a non-destructive method to separate the gluten from the dough. Doughs prepared from commercial flour mixtures of different gluten strengths and mixed for varying periods, were analysed. Proteins were detected using RP- and SE-HPLC. The percentages of large unextractable polymeric protein (UPP), total UPP and large unextractable monomeric protein (UMP) were higher in the gluten phases of all flours at minimum and optimum mixing, compared to the flours. After overmixing, the percentages of large UPP, total UPP and large UMP in the gluten phases of the dough decreased to lower levels than in the flours. Differences in percentages of large UPP, total UPP and large UMP between gluten phases of different flours and mixing times originated from the genetic composition of flour proteins. The extractability of the glutenins in the flours reflected the quality of the specific flour. The protein extractability, especially of gliadins, was different in the gluten phase compared to in the flour. Ionic interactions seem to be important forces in the dough. (C) 2004 Elsevier Ltd. All rights reserved.