Changes in SDS Solubility of Glutenin Polymers During Dough Mixing and Resting

Abstract

An on-line coupling of HPSEC-MALLS and a RP-HPLC procedure were used to characterize and to reveal the polydispersity of the glutenin polymers of doughs during mixing and resting. Experiments involved doughs prepared from several samples of a common French wheat cultivar (Soissons) differing in total amount of SDS-unextractable glutenin polymers. During dough mixing the amounts, the size distribution of protein and the glutenin subunit composition within the SDS-unextractable polymers changed. However, the major changes in SDS-unextractable glutenin content and size distribution occurred before the peak MT was reached, while detectable changes in subunit composition occurred also after the peak MT. Even if sonication, which was used to solubilize the total wheat glutenin, can narrow down the glutenin size distribution, HPSEC-MALLS revealed a close relationship between the SDS solubility of the glutenin polymers and their size distribution confirming a depolymerization and repolymerization hypothesis. During the depolymerization of the SDSunextractable polymers, glutenin subunits were released in nonrandom order, which was indicative of the polymers' having a hierarchical structure. Some HMW-GS (specially HMW-GS 1Dx5) were particularly resistant to the depolymerization mechanism. This suggested that the subunit plays a major role in forming the backbone of the SDS-unextractable polymers consistent with its potential to form branched structure. These studies suggest that the SDSunextractable polymers in flours have a well-ordered structure that can be modified by dough mixing and resting. Cereal ChemistryT. Aussenac et al. 3

The Effects of Ovine Whey Powders on Durum Wheat-Based Doughs

“…It is worth noting that the mixing time was significantly higher in the 48T samples compared with their homologous 4T samples at each percentage of whey powder (Table 3); furthermore the mixing time increased as the amount of OWP increased. The longer mixing time may have been responsible for the disruption of the protein aggregates in the gluten network, as reported by other authors [28,29], thereby explaining the decrease of the leavening volume in the 48T samples upon OWP addition. This was reflected by the increase in random coil and unordered structures, which increased from 12% in the control 48TC sample to 20% in the 48TA15 (+66%) sample.…”

About the use of different sweeteners in baked goods. Influence on the mechanical and rheological properties of the doughs

“…Although many studies have dealt with the effect of mixing on dough (Aussenac, Carceller, & Kleiber, 2001;Bushuk et al, 1997;Calderon-Dominguez, Neyra-Guevara, Farrera-Rebollo, AranaErrasquin, & Mora-Escobedo, 2003;Charun et al, 2000;TlapaleValdivia et al, 2010), as well as with the effect of sugar replacers on cookies dough rheology (Gallagher, O'Brien, Scannell, & Arendt, 2003;Pareyt, Goovaerts, Broekaert, & Delcour, 2011;Savitha, Indrani, & Prakash, 2008;Taylor, Fasina, & Bell, 2008;Zoulias, Piknis, & Oreopoulou, 2000), none has referred to sweet yeast doughs containing sugar substitutes.…”

Effect of Foliar Sulfur and Nitrogen Fertilization on Wheat Storage Protein Composition and Dough Mixing Properties

“…To solubilize the glutenins, the UPP was sonicated for 15 sec at 50% power (output 10W, 23 kHz) in 2% (w/v) SDS-phosphate buffer (1 mL) using a stepped microtip probe (3 mm diameter) (Branson Sonifier, model B-12) and centrifuged for 30 min at 12,500 × g as described by Aussenac et al (2001). The extract was then filtered through a 0.45-µm filter before injection into two PL aquagel-OH 60 SE columns (300 × 7.5 mm, i.d., 8 µm) (Polymer Laboratories Ltd., Shropshire, UK).…”