Fractionation of unreduced gluten proteins on SEC and their relationship with cookie quality characteristics

Abstract

The size distribution assessment of unreduced wheat gluten proteins of commercial Indian wheat varieties was examined using Size-Exclusion Fast Protein Liquid Chromatography. Elution profiles were fractionated into five peaks, with the molecular weights of eluting peaks as 130-30, 55-20, 28-10 and <10 kDa (IV and V), respectively. Peak I (glutenins) and II (gliadins) exhibited contrary results with AWRC (r = 0.928** and r = -0.831**), R/E ratio (r = 0.745** and r = -0.869**), gluten index (r = 0.959** and r = -0.994**), gliadin/glutenin ratio (r = -0.952** and r = 0.948**), dough development time (r = 0.830** and r = -0.930**), dough stability (r = 0.901** and r = -0.979**) and dough weakening (r = -0.969** and r = 0.986**). Significant statistical correlation was also observed for peak I and II with cookie hardness (r = 0.948** and r = -0.924**) and cookie spread (r = -0.837** and r = -0.743**) respectively. Peak III, IV and V occupied a minor fraction of whole and did not exhibit a statistically significant correlation with any of the quality parameters.

Incorporation of gluten and hydrolysed gluten proteins has different effects on dough rheology and cookie characteristics

“…In fact, Chaudhary et al . () reported that the wheat varieties with proteins with lower molecular weight were better for cookie making. Furthermore, the use of proteases can also improve the quality of cookies (Kara et al ., ).…”

“…Goel et al (1999) and Ribotta et al (2012) found that incorporation of enzymatically hydrolysed proteins decreased the viscosity and rheological profiles of starchy pastes. In fact, Chaudhary et al (2017) reported that the wheat varieties with proteins with lower molecular weight were better for cookie making. Furthermore, the use of proteases can also improve the quality of cookies (Kara et al, 2005).…”

Extraction and purification of low molecular weight glutenin subunits using size exclusion chromatography

“…SDS-PAGE was carried out for 40% and 80% acetone precipitated fractions and SEC eluted protein fractions by using electrophoretic assembly of M/S Genetix Scientific (India) as described previously by Chaudhary et al (2016aChaudhary et al ( , 2017. Electrophoresis was performed on 12% separating gel and 4% stacking gel.…”

Secondary structure, thermal and functional characterization of low molecular weight glutenin subunits in relation to instant noodle quality

“…The gluten proteins have been strongly acknowledged to personate a prominent act in defining the functional properties and processability of wheat flour (N. Chaudhary et al, 2016aChaudhary et al, , 2016cChaudhary et al, , 2017. The protein functionality is linked to its conformational state, which is predominantly restrained by the processing parameters (Chaudhary et al, 2022;Dewan et al, 2022).…”