Extraction and fractionation of wheat flour proteins

Graveland, A.; Bongers, Piet; Bosveld, P.

doi:10.1002/jsfa.2740300112

Cited by 62 publications

(50 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This can be attributed to SDS-induced unfolding of the protein chains. In general, by disrupting hydrophobic interactions in proteins, SDS separates polypeptide chains into 'rod-shaped' units (Graveland et al, 1979). Therefore, the greater E could have resulted from a more linear orientation of protein molecules in SPI films containing SDS.…”

Section: Tensile Propertiesmentioning

confidence: 99%

“…Such treatments mainly promote cross-linking within the protein film network. Ionic surfactants, such as sodium dodecyl sulfate (SDS), are powerful denaturing and dissociating agents for proteins (Graveland et al, 1979;Cheftel et al, 1985). Strength reduction, and even re-solubilization, of protein gels in SDS buffers has been reported (Kitabatake and Doi, 1993;McClements et al, 1993;Kiosseoglou et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Sodium dodecyl sulfate treatment improves properties of cast films from soy protein isolate

Rhim

Gennadios

Weller

et al. 2002

Industrial Crops and Products

105

View full text Add to dashboard Cite

The manufacture of edible/biodegradable films or coatings can potentially add value to soy protein. This study was conducted to determine the effect of sodium dodecyl sulfate (SDS) on selected physical properties of glycerin-plasticized soy protein isolate (SPI) films. Films were cast from heated (70 °C for 20 min), alkaline (pH 10) aqueous solutions of SPI (5 g/100 ml water), glycerin (50% w/w of SPI), and SDS (0, 5, 10, 20, 30, or 40% w/w of SPI). Tensile strength (TS), elongation at break (E), moisture content (MC), total soluble matter (TSM), water vapor permeability (WVP), and color values (L, a, and b) were determined after conditioning film specimens at 25 °C and 50% relative humidity (RH) for 2 days. SDS reduced (P < 0.05) film TS by as much as 43% for films with 40% SDS (6.2 vs. 10.9 MPa for control SPI films). In contrast, film E increased (P < 0.05) notably with addition of SDS even at 5%. Films with SDS had smaller (P < 0.05) MC and larger (P < 0.05) TSM values than control SPI films. Films containing 10% or more SDS had lower WVP values than control SPI films by as much as 50%. Increased yellowness, evidenced by greater (P < 0.05) + b color values, was noted for films with high amounts (20, 30, or 40%) of SDS. Changes in tensile, solubility, and water vapor barrier properties of SPI films due to the addition of SDS were largely attributed to disruption of hydrophobic associations among neighboring protein molecules as the non-polar portions of the SDS molecules attached onto hydrophobic amino acid residues within the film structure. It was demonstrated that adding anionic surfactant SDS to film-forming solutions prior to casting could greatly modify the properties of SPI films. In particular, SDS improved the water vapor barrier ability and the extendibility of SPI films, both desirable attributes when assessing the potential of such films for packaging applications.

show abstract

Section: Tensile Propertiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Sodium dodecyl sulfate treatment improves properties of cast films from soy protein isolate

Rhim

Gennadios

Weller

et al. 2002

Industrial Crops and Products

105

View full text Add to dashboard Cite

show abstract

“…The definition of different classes of wheat proteins has been made according to the solubility and is by no means chemically strict [24]. Thus, it is possible that the gliadin preparation used in the present study also includes some contami nation from salt-soluble albumins or globulins, which in SDS-PAGE are localized below 20 kd and between 20 and 90 kd, respectively [25]. IgG-class antibodies against glutenin, subfractions of gliadin, wheat albu mins and globulins, measured by ELISA and immunofluroescent technique, have been reported in the sera of both GSE patients and healthy controls [24,26].…”

Section: Discussionmentioning

confidence: 99%

“…Three patients had no IgA antibodies, 1 of these had IgA de ficiency. With the remaining 4 GSE sera, in addition to the staining of the same major bands with both iso types, IgG staining of 1-5 polypeptides of those with MW of 14,15,16,17,19,20,25,26,53, 60 and 68 kd was seen.…”

Section: Comparison Of a G A Pattern To Jejunal Morphologymentioning

confidence: 99%

Immunoblotting Analysis of Antigliadin Antibodies in the Sera of Patients with Dermatitis herpetiformis and Gluten-Sensitive Enteropathy

Vainio¹

1986

Int Arch Allergy Immunol

View full text Add to dashboard Cite

Antigliadin antibodies (AGA) were analyzed by immunoblotting from the sera of 30 patients with dermatitis herpetiformis (DH) and of 13 patients with gluten-sensitive enteropathy (GSE). The results were correlated to the jejunal morphology and to the serum AGA values as quantified with an enzyme-linked immunosorbent assay (ELISA). Immunoblotting analysis disclosed a distinct pattern of AGA which was similar in patients with DH and GSE. In both diseases individual variation in IgG class AGA patterns was large, suggesting that several antigenic determinants are involved in the AGA response. The IgA class AGA pattern was clearly more homogeneous. The sera with several bands in immunoblotting had the highest AGA levels in ELISA. Strong staining in the main gliadin area (bands from 31 to 38 kd) indicated severely damaged intestinal mucosa whereas the serum of DH patients with partial villous atrophy or normal mucosa showed usually weaker staining. The immunoblotting pattern of sera from healthy controls was even weaker but was directed against the same polypeptides as in the patients suggesting a quantitative rather than qualitative difference between healthy and diseased subjects. This difference was, however, more obvious in the IgA than in the IgG class AGA pattern possibly indicating a more fundamental defect in the regulation of synthesis of IgA isotype in DH and GSE.

show abstract

“…Z rozdziału chromatograficznego w kolumnach HPSEC (wyników nie zamieszczono) wynika, że objętość elucji albuminy pokrywała się z objętością elucji wzorcowej albuminy woło-wej, o masie cząsteczkowej 6,6 × 10 4 g/mol i mieściła się w zakresie zmienności podanym w literaturze, charakterystycznym dla albuminy pszenicy, wyznaczonym techniką SEC [11] i żyta, oznaczonym techniką SDS Page [21].…”

Section: Właściwości Białka Rozpuszczalnego (Albuminy) Oraz Nierozpusunclassified

Composing Rye Flour to Bake Model Rye Breads by Direct Method

Buksa

2014

ZNTJ

View full text Add to dashboard Cite

KOMPONOWANIE SKŁADU MĄKI ŻYTNIEJ SŁUŻĄCEJ DO WYPIEKU MODELOWYCH CHLEBÓW ŻYTNICH METODĄ BEZPOŚREDNIĄS t r e s z c z e n i e Celem pracy było skomponowanie modelowej mąki żytniej, złożonej z wyizolowanej skrobi żytniej, dostępnego w handlu preparatu pszennych arabinoksylanów i białka -stanowiącego mieszaninę albuminy jaja kurzego i komercyjnego glutenu pszennego witalnego -oraz określenie warunków fermentacji i wypieku modelowych chlebów żytnich metodą bezpośrednią.Na podstawie wyników badań, do sporządzenia ciasta na modelowe chleby żytnie wybrano mieszankę o składzie: 83 % skrobi żytniej, 6 % preparatu pszennych arabinoksylanów rozpuszczalnych w wodzie (Naxus) oraz 6 % mieszaniny albuminy i glutenu (w proporcji 7 : 3). Stwierdzono, że taką mieszankę można uznać za modelową mąkę żytnią, którą uzupełniono dodatkami technologicznymi w postaci: 1,5 % soli, 1 % cukru, 2,5 % drożdży i 1 M roztworu kwasu mlekowego w ilości potrzebnej do uzyskania pH = 4,3. Ciasto sporządzono przy użyciu farinografu, uzyskując konsystencję 150 j.Br. Fermentację ciasta przeprowadzono w foremkach, w ciągu 60 min, w komorze fermentacyjnej o temp. 35°C, natomiast wypiek w piecu o temp. 230 °C w ciągu 20 min.Arabinoksylany wchodzące w skład preparatu Naxus (o znacznie mniejszej masie cząsteczkowej niż arabinoksylany żytnie), jak również białko użyte w ww. proporcjach, do sporządzenia ciasta poddawanego fermentacji, pozwoliły uzyskać produkt w dużym stopniu zbliżony do chleba żytniego.

show abstract

Extraction and fractionation of wheat flour proteins

Cited by 62 publications

References 11 publications

Sodium dodecyl sulfate treatment improves properties of cast films from soy protein isolate

Sodium dodecyl sulfate treatment improves properties of cast films from soy protein isolate

Immunoblotting Analysis of Antigliadin Antibodies in the Sera of Patients with Dermatitis herpetiformis and Gluten-Sensitive Enteropathy

Composing Rye Flour to Bake Model Rye Breads by Direct Method

Contact Info

Product

Resources

About