The protein-starch matrix in wheat flour mixing
Xiaolong Wang1,2Xiaoke Zhang1Ferenc Bekes3Kitti Torok4Sandor Tomoskozi4Dean Diepeveen2Rudi Appels2Shahidul Islam2Wujun Ma2
1. College of Agronomy,Northwest A&F University2. Australia China Centre for Wheat Improvement,VLS,Murdoch University3. FBFD PTY LTD4. Department of Applied Biotechnology and Food Science,BUTE University
摘要：Protein behavior in the wheat dough matrix under continuous mixing and heating treatment has been studied to determine the sequential changes in the dough formation process.Mixolab-dough samples from Westonia and Wyalkatchem were analyzed by size exclusion high performance liquid chromatography（SE-HPLC） and two-dimensional gel electrophoresis（2-DGE）.The results indicated that 32 min（80 ℃） was a critical time point in terms of forming large complexes.Overall protein extractability decreased dramatically mainly due to the extractability loss of y-type high molecular weight gluteinin subunits（HMW-GSs）,gamma-gliadins,beta-amylases,serpins,and some metabolic proteins with higher mass.Dough protein behavior of Westonia and Wyalkatchem were different.After 32 min（80℃）,protein extractability largely decreased in Westonia,however,more proteins were extractable from Wyalkatchem than that of Westonia.Gamma-gliadin,globulin-1,peroxidase and enolase-like proteins,extracted from Westonia’s dough at 32 min（80 ℃） were reaggregated into the dough matrix at 38 min（85 ℃）,while more alpha/beta-gliadins,globulin-3,globulin-1 and LMW-GSs were detached from the Wyalkatchem matrix at this time point but without reaggregation of extracted proteins.Twenty proteins that differentially expressed between Westonia and Wyalkatchem could be assigned to chromosomes 1D,3A,4A,4B,4D,6A,6B,7A and7 B.These assignments expanded the range of proteins traditionally considered to be associated with changes in the gluten-complex during processing.The study provides a platform for interpreting the effect of added ingredient in the dough forming process and directing diagnostic designed to validate claims made about product attributes.