2011
DOI: 10.1016/j.foodres.2011.01.053
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Effect of the Hofmeister series on gluten aggregation measured using a high shear-based technique

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Cited by 44 publications
(25 citation statements)
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“…Melnyk et al (2011) explored the Hofmeister anion and cation series on GlutoPeak gluten aggregation kinetics and observed the tendency for aggregation time to be reduced and torque to be increased with chaotropes such as CaCl 2 owing to the impact of water structure disruption on intramolecular hydrophobic interactions. This effect was observed even when comparing hard and soft wheat flours at equivalent protein contents.…”
Section: Resultsmentioning
confidence: 99%
“…Melnyk et al (2011) explored the Hofmeister anion and cation series on GlutoPeak gluten aggregation kinetics and observed the tendency for aggregation time to be reduced and torque to be increased with chaotropes such as CaCl 2 owing to the impact of water structure disruption on intramolecular hydrophobic interactions. This effect was observed even when comparing hard and soft wheat flours at equivalent protein contents.…”
Section: Resultsmentioning
confidence: 99%
“…However, compared to small‐scale tests, these instrumental methods of analysis are labor‐intensive, time‐consuming, and expensive (Ram, Dawar, Singh, & Shoran, ) and use relatively large amounts of flour (Chandi & Seetharaman, ; Karaduman, Önder, Sayaslan, & Aydın, ). Even though GlutoPeak is a rapid test for measuring gluten aggregation (Melnyk, Dreisoerner, Bonomi, Marcone, & Seetharaman, ; Marti, Ulrici, Foca, Quaglia, & Pagani, ; Fu, Wang, & Dupuis, ), it requires at least 8.5 g of whole‐wheat flour (Karaduman et al, ), and the test time is nearly 10 min per sample. It is necessary for rapid and small‐scale methods to screen a great many genotypes in the initial breeding stages (Li et al, ).…”
Section: Introductionmentioning
confidence: 99%
“…These tests provide indicators of relative dough strength but are not ideal as quick screening tools to distinguish gluten strength of flour at early stages of wheat breeding mainly because of the requirement to mill large quantities of grain and the limited throughput. Different from traditional dough rheological measurements, the GlutoPeak instrument measures the aggregation of wheat gluten proteins in a flour-water suspension under high-speed shearing action (Melnyk et al 2011). Different from traditional dough rheological measurements, the GlutoPeak instrument measures the aggregation of wheat gluten proteins in a flour-water suspension under high-speed shearing action (Melnyk et al 2011).…”
mentioning
confidence: 99%