Composition and Structure of Gluten Proteins

Graveland, A.; Henderson, M.H.; Pâques, Marcel; Zandbelt, P. A.

doi:10.1533/9781845698478.2.90

Cited by 3 publications

(10 citation statements)

References 3 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A faster rate of depolymerization of GMP in the weak cultivar and lower rate of depolymerization of GMP in the extra-strong cultivar have also been previously observed (Graveland et al1980;Weegles et al 1994;Skerritte et al 1996). But the enhanced rate of depolymerization of GMP observed in the present study could also be due to the presence of acetic acid, which causes splitting of disulfide bonds (Graveland et al 1997). Protein content in GMP of cv.…”

Section: Mixing Time For Fractionationmentioning

confidence: 50%

“…The time taken to stabilize the depolymerization of glutenin macropolymers in all the cultivars was considered to be the optimum mixing time for the fiactionation process. Mixing time was determined by using artificial dough as described in the fractionation technique suggested by Graveland et al (1997). Flour (50 g) was suspended in water (600 mL), and stmed for 15 min and centrifuged at 1500 g for 20 min.…”

Section: Determination Of Mixing Timementioning

confidence: 99%

“…Glutenin subfractions were isolated from the wheat cultivars using the fractionation technique developed by Graveland et al (1997). Defatted flour was dispersed in water, centrifuged and artificial dough was formed fiom the precipitate by the addition of extra starch and acetic acid and kneading for 7 min at 20C in a 50-g Henry Simon Minorpin Mixograph (Henry Simon Ltd., Stockport, England).…”

Section: Fractionation Of Gluteninmentioning

confidence: 99%

“…R, (starch) by centrifugation at 500 g for 10 min, and R2 by centrifugation for 20 min at 8000 g. NaCl was then added at the rate of 1 mg/mL of the supernatant and the dispersion was centrifuged (8000 g for 20 min) to sediment the precipitated material. Further fractions were precipitated in a similar way by adding sequential proportionate amounts of NaCl at the rate of 1 mg/mL of the supernatant according to the method of Graveland et al 1997. In this way, fractions R3, R+ & and & were collected.…”

Section: Fractionation Of Gluteninmentioning

confidence: 99%

“…Good bread-making cultivars contain higher amounts of HMW of glutenin polymers compared to poor bread-making cultivars (Gupta et al 1992;Khatkar and Schofield 1997). Consequently, a higher ratio of high to LMW glutenin subunits was reported in good bread-making wheat cultivars, whereas flour of poor bread-making wheat cultivars exhibited a low ratio of high to LMW subunits (Shewry and Miflin 1985;Graveland et al 1997). However, there is further need to fractionate and quantify glutenin polymers in terms of their relationships with rheological properties.…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Effect of Composition of Gluthnin Subfractions on Rheological Properties of Wheat

Jood¹,

Schofield²,

Tsiami³

et al. 2000

J Food Biochemistry

View full text Add to dashboard Cite

Gluten extracted from defatted flours of cv. Aubaine (extra‐strong), Hereward (strong) and Riband (weak) was separated into five different fractions (R2 to R6) by sequential centrifugation and addition of sodium chloride. A seven‐minute mixing time was used to carry out fractionation on the basis of depolymerization of glutenin macropolymers (GMP). Depolymerization of GMP occurred at much higher rates in dough of the weak cultivar compared to the strong and extra‐strong cultivars. Polypeptide compositions of different ghttenin fractions were determined by sodium dodecyl sulfate polyacrylamide gel electrophoresis under reduced and non‐reduced conditions, followed by densitometric scanning of stained patterns. The amount of HMW‐glutenin subunits decreased and LMW‐glutenin subunits increased correspondingly in each cultivar with the fractionation from R2 to R6. The rheological behavior of the fractions was analyzed by small deformation rheological tests (strain sweep and frequency tests). The high molecular weight fraction (R2) from extra‐strong wheat had a higher vahte of G' and a lower tan δ value as compared to strong and weak bread‐making wheats. The moduli of HMW glutenin fractions (R2 and R3) were frequency independent and promoted the network properties, whereas moduli of LMW glutenin fractions were frequency dependent and gave rise to a plasticizing effect. Therefore, it was concluded from the present studies that HMW‐glutenin subunits are not the only factors governing good bread‐making quality but their proportions in relation to low molecular weight glutenin subunits is equally important in sinking a balance between viscous and elastic properties essential for bread making performance.

show abstract

Section: Mixing Time For Fractionationmentioning

confidence: 50%

Section: Determination Of Mixing Timementioning

confidence: 99%

Section: Fractionation Of Gluteninmentioning

confidence: 99%

Section: Fractionation Of Gluteninmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Effect of Composition of Gluthnin Subfractions on Rheological Properties of Wheat

Jood¹,

Schofield²,

Tsiami³

et al. 2000

J Food Biochemistry

View full text Add to dashboard Cite

show abstract

Effect of glutenin subfractions on bread‐making quality of wheat

Jood

Schofield

Tsiami

et al. 2001

Int J of Food Sci Tech

View full text Add to dashboard Cite

Five glutenin subfractions (R2–R6) were extracted by sequential centrifugation and addition of sodium chloride, from defatted flours of three wheat cultivars viz. Aubaine (extra‐strong), Hereward (strong) and Riband (weak). Seven minutes mixing time was used to carry out fractionation on the basis of depolymerization of glutenin macropolymers (GMP) by using a 2‐g Mixograph traces. Depolymerization of GMP occurred at much higher rates in dough of weak cultivars compared with strong and extra‐strong cultivars. Protein content was also estimated in GMP (SDS‐unextractable) and supernatant (SDS‐extractable). Extra‐strong cv. Aubaine contained maximum amount of all the glutenin fractions (R2–R6) followed by strong cv. Hereward and weak cv. Riband. Polypeptide compositions of different glutenin fractions were determined by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS–PAGE) under reduced and unreduced conditions, followed by densitometric scanning of stained patterns. The pattern areas of reduced fractions were divided into subareas representative of three main protein classes: high molecular weight (HMW) glutenin subunits; ω‐gliadins and a mixture of low molecular (LMW) glutenin subunits and α, β and γ‐gliadins. The amounts of various subunits were proportionate according to the molecular weight of the fractions in each cultivar. The ratio of HMW‐glutenin subunits to the LMW‐glutenin subunits in each cultivar were found to decrease with the fractionation from R2 to R6. Bread‐making quality of three cultivars was also assessed by adding various fractions to a base flour and measuring mixograph peak development time and loaf volume in an optimized baking test. The quality of bread prepared from flour of weak cv. Riband was improved significantly by the addition of HMW fraction (R2) when measured in terms of loaf volume. However, the addition of LMW fraction (R5 + R6) did not cause any appreciable improvement in bread quality over control. On the other hand, addition of HMW fraction (R2) in the flour of good bread wheat cv. Hereward caused adverse effects on the bread‐making quality by disturbing the viscoelastic properties. Supplementation of R2 fractions in extra strong wheat cv. Aubaine caused marginal reduction in loaf volume over control. Therefore, the precise proportion present of the two classes of subunit is essential to achieving a proper balance between elastic and viscous properties.

show abstract

The effect of organic and conventional growing systems on quality and storage protein composition of winter wheat

Krejčířová¹,

Capouchová²,

Petr³

et al. 2007

PLANT SOIL ENVIRON

View full text Add to dashboard Cite

Protein composition of the grain storage proteins (evaluation using electrophoresis in polyacrylamide gel – the SDS-PAGE method) and selected parameters of bread-making quality in a set of 6 winter wheat varieties from organic and conventional growing in Central Bohemia (elevation 295 m a.s.l.) were evaluated during a two-year experiment (2004 and 2005). In comparison with the varieties from organic growing, wheat varieties from the conventional growing were characterized by twice the percentage of High Molecular Weight (HMW) glutenins, responsible for dough elasticity (conventional wheat in average 25.22%, organic wheat 12.71%). At the same time, varieties from conventional growing generally reached higher, more positive values of crude protein content and wet gluten content in grain dry matter, sedimentation index by Zeleny and yield of bread. On the other hand, wheat varieties from organic growing were mainly characterized by significantly higher percentage of nutritionally valuable albumins and globulins (organic wheat in average 17.69%, conventional wheat 7.33%). In both systems of growing the highest percentage of HMW glutenins was determined in varieties from the quality group E (elite, the most suitable for bread-making), while the varieties from the quality group C (wheat unsuitable for bread-making) reached the highest percentage of residual albumins and globulins.

show abstract

Composition and Structure of Gluten Proteins

Cited by 3 publications

References 3 publications

Effect of Composition of Gluthnin Subfractions on Rheological Properties of Wheat

Effect of Composition of Gluthnin Subfractions on Rheological Properties of Wheat

Effect of glutenin subfractions on bread‐making quality of wheat

The effect of organic and conventional growing systems on quality and storage protein composition of winter wheat

Contact Info

Product

Resources

About