Functional Properties of LowMrWheat Proteins.III. Effects on Composition of the Glutenin Macropolymer During Dough Mixing and Resting |
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| Institution: | 1. Biochemistry and Gene Technology Division, TNO Nutrition and Food Research, PO Box 360, Zeist, 3700, AJ, The Netherlands;2. Department of Food Science and Technology, The University of Reading, PO Box 226, Reading, RG66AP, U.K.;1. Institute for Fetology, First Hospital of Soochow University, Suzhou, China;2. Wuxi Maternal & Child Health Hospital, Jiangsu, China;3. Department of Obstetrics & Gynecology, Suzhou Municipal Hospital, Suzhou, China;1. Department of Computer Engineering, Modeling, Electronics and Systems (D.I.M.E.S.), Laboratory of Transport Phenomena and Biotechnology, University of Calabria, Ponte P. Bucci, Cubo 42/a, Rende, CS, 87036, Italy;2. Barilla G. e R. Fratelli S.p.A, Via Mantova 166, 43122, Parma, Italy |
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| Abstract: | The effect of lowMrwheat protein addition on the amount and composition of the glutenin macropolymer (GMP) of dough was investigated for the three wheat cultivars Obelisk (weak), Camp Remy (medium strong) and Rektor (strong). During mixing, the amounts of high and lowMrglutenin subunit classes, and of the individual subunits decreased. The proportion of highMrglutenin subunits decreased and that of lowMrglutenin subunits increased, indicating an inhomogeneous distribution of the two subunit classes within the polymers present in GMP. During resting, the amounts of the glutenin subunit classes and of individual subunits increased. Meanwhile, the proportion of highMrglutenin subunits in GMP increased. LowMrwheat protein addition retarded re-polymerisation in that the amounts of glutenin subunit classes and of individual highMrglutenin subunits in GMP increased less than without addition. The proportion of highMrglutenin subunits in GMP directly after mixing was also decreased by lowMrwheat protein addition, and the proportion increased faster during dough resting, compared with the GMP in dough without lowMrwheat protein addition. Eventually, after 90 or 135 min resting, no differences existed in the proportions in GMP from doughs with and without lowMrwheat protein addition. LowMrwheat protein addition had no specific effect on individual highMrglutenin subunits, nor on the x-type/y-type subunit ratio in the GMP. In contrast, with increasing lowMrwheat protein addition, a highly significant reduction in the subunit 10 or 12/subunit 9 ratio in GMP was observed. This finding is in line with the decrease in this ratio directly after mixing in GMP of the dough without lowMrwheat protein addition. Since no specific effects were observed, it can be concluded that the lowMrwheat protein acts rather unspecifically on the GMP of dough. |
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