Distribution and function of LMW glutenins,HMW glutenins,and gliadins in wheat doughs analyzed with ‘in situ’ detection and quantitative imaging techniques |
| |
| Institution: | 1. National Agronomic Institute of Tunisia, 43, Avenue Charles Nicolle 1082, Tunis Mahrajène, Tunisia;2. Institut Polytechnique LaSalle Beauvais, 19 rue Pierre Waguet, 60026 Beauvais, France;3. High School of Food Industries, 58 Avenue Alain Savary, C Khadra, Tunis, Tunisia;1. Dept. of Crop and Soil Sciences, Washington State University, Pullman, WA, USA;2. USDA-ARS Western Wheat Quality Laboratory, Pullman, WA, USA;3. CIMMYT. Global Wheat Program, Km 45 Carretera México-Veracruz, El Batán, C.P. 56237, Texcoco, Estado de México, Mexico;1. Plant Genetic Resources Centre, National Institute for Agricultural and Food Research and Technology, Autovía de Aragón Km 36, 28800, Alcalá de Henares, Spain;2. Department of Biotechnology-Plant Biology, School of Agricultural Engineering, Universidad Politécnica de Madrid, Ciudad Universitaria, 28040 Madrid, Spain;1. Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada;2. Department of Physics and Astronomy, University of Manitoba, Winnipeg, MB R3T 2N2, Canada;3. Canadian Light Source Inc., 44 Innovation Boulevard, Saskatoon, SK S7N 2V3, Canada;4. Biomechanics Research Group, Faculty of Sports Sciences, Hacettepe University, Ankara, Turkey;5. Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada;6. College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, PR China |
| |
| Abstract: | The different gluten subunits, gliadins, LMW glutenins, and HMW glutenins have been reported to play different key roles in different type of wheat products. This paper studied the interaction between gliadin, LMW and HMW glutenins in soft, hard and durum semolina flour doughs during different stages of mixing. In order to see how do the gluten subunits (gliadin, LMW glutenin and HMW glutenin) redistribute during mixing, dough samples were taken at maximum strength and 10 min after maximum strength. The doughs have been mixed with the same level of added water (55%), therefore they all have different strengths values due to their changes in proteins content. Oscillatory rheological measurements were performed on the doughs. It has been found that HMW glutenins are relatively immobile because of their less molecular mobility and do no redistribute themselves especially at high strength for doughs such as hard wheat flour. LMW glutenins and gliadins on the other hand redistribute themselves at even at high dough strengths forming a more stable network. In weaker doughs such as soft wheat, the breakdown of the three proteins subunits is responsible for the decay in dough strength. We have also visualized how the greater amount of LMW glutenins in semolina is in constant interaction with HMW glutenins and gliadins allowing the dough to maintain a stable strength for an extended mixing time. Finally, we have found the ‘in situ’ detection and quantitative analysis techniques to be more sensitive to the changes occurring in the gluten network of the dough than the oscillatory rheological analysis. |
| |
| Keywords: | Fluorescent co-localization Quantum dots LMW glutenins HMW glutenins Gliadins Mixing |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
