Calculated molecular weight distribution for glutenin

Ewart, J. A. D.

doi:10.1002/jsfa.2740380312

Cited by 20 publications

(5 citation statements)

References 25 publications

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“…These results are consistent with other studies where the largest‐size glutenin molecules were estimated to be 5,000 and >5,000 kDa (Schofield and Booth 1983; Ewart 1987). The results show there are substantial differences between the MW ranges of the cultivars.…”

Section: Resultssupporting

confidence: 93%

Methodologies for Symmetrical‐flow Field‐flow Fractionation Analysis of Polymeric Glutenin

Daqiq

Fellows

Békés

et al. 2007

Journal of Texture Studies

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Symmetrical‐flow field‐flow fractionation analysis was used to estimate the molecular size distribution (MSD) of glutenin from Australian wheat cultivars. The high molecular weight end of the MSD is important for predicting dough quality, but is difficult to measure by most characterization methods. Two parameters were considered to quantify the high molecular part of the distribution. A measure of the ratio of the rates of chain extension and termination, Λ, was adopted from methods introduced for synthetic polymers. The molecular weight below which 99% of total signal intensity should be observed, A99, was also estimated. It was hypothesized that Λ would not be sensitive to extraction conditions, but it was found to be dependent on the sonication time used in isolation of the glutenin. Λ and A99 showed strong positive correlations with mixing time and maximum resistance to extension, parameters related to dough quality. PRACTICAL APPLICATIONS The goal of this work was to develop structure–property relations allowing prediction of dough quality properties important in bread manufacture (e.g., maximum resistance of dough to extension) from measurements of the size distribution of the glutenins present in the flour. Two parameters were derived enabling such predictions that do not require accurate measurement of the peak size or measurement of the entire glutenin size distribution. These parameters may be of use in assessing wheat cultivars for bread and pasta manufacture.

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Section: Resultssupporting

confidence: 93%

Methodologies for Symmetrical‐flow Field‐flow Fractionation Analysis of Polymeric Glutenin

Daqiq

Fellows

Békés

et al. 2007

Journal of Texture Studies

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“…As a consequence, elastic properties come from the tendency of those chains to refold to the lowest free energy states. This hypothesis is consistent with the dominant linear molecular structure of glutenin proven by Ewart [ 157 ].…”

Section: Functional and Technological Propertiessupporting

confidence: 90%

The 10,000-Year Success Story of Wheat!

Sousa

Ribeiro

Sabença

et al. 2021

Foods

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Wheat is one of the most important cereal crops in the world as it is used in the production of a diverse range of traditional and modern processed foods. The ancient varieties einkorn, emmer, and spelt not only played an important role as a source of food but became the ancestors of the modern varieties currently grown worldwide. Hexaploid wheat (Triticum aestivum L.) and tetraploid wheat (Triticum durum Desf.) now account for around 95% and 5% of the world production, respectively. The success of this cereal is inextricably associated with the capacity of its grain proteins, the gluten, to form a viscoelastic dough that allows the transformation of wheat flour into a wide variety of staple forms of food in the human diet. This review aims to give a holistic view of the temporal and proteogenomic evolution of wheat from its domestication to the massively produced high-yield crop of our day.

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“…Estimates of 5 × 10 6 have been made for the largest glutenins based on gel-permeation chromatography (Schofield et al 1983). All these measurements are roughly in agreement with a size distribution of glutenin calculated by Ewart (1987) based on standard theory of high polymers assuming linear molecules. The most probable weight fraction had a molecular weight of ≈1 × 10 6 , and molecular weights extended to >5 × 10 6 .…”

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confidence: 67%

Molecular Weight Distribution of Wheat Proteins

Southan¹,

MacRitchie

1999

Cereal Chem

162

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The molecular weight distribution (MWD) of wheat proteins is becoming recognized as the main determinant of physical dough properties. Studies of high polymers have shown that properties such as tensile strength are related to a fraction of polymer with molecular weight above a critical value and the MWD of this fraction. Elongation to break is treated as a kinetic process with energies of activation for breaking noncovalent bonds and for chain slippage through entanglements. These considerations are related to tensile properties of wheat flour doughs such as those measured by the extensigraph. The MWD of wheat proteins is determined by the relative amounts of monomeric and polymeric proteins and the MWD of the polymeric proteins. The latter, in turn, depends on the ratio of high molecular weight glutenin subunits (HMW‐GS) to low molecular weight glutenin subunits (LMW‐GS), the specific HMW‐GS that result from allelic variation, and the presence of modified gliadins that act as chain terminators. The role of these compositional variables in determining dough extensional properties is discussed in terms of present knowledge. Determination of MWD of wheat proteins is hindered by the difficulty of their solubilization and the lack of methods for reliably measuring very high molecular weights. Among the promising techniques for achieving these measurements are multiangle laser light scattering (MALLS) and field flow fractionation (FFF).

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Calculated molecular weight distribution for glutenin

Cited by 20 publications

References 25 publications

Methodologies for Symmetrical‐flow Field‐flow Fractionation Analysis of Polymeric Glutenin

Methodologies for Symmetrical‐flow Field‐flow Fractionation Analysis of Polymeric Glutenin

The 10,000-Year Success Story of Wheat!

Molecular Weight Distribution of Wheat Proteins

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