Glutenin Macropolymer: a Gel Formed by Glutenin Particles

Don, Clyde; Lichtendonk, W.J.; Plijter, Johan J.; Hamer, R.J.

doi:10.1006/jcrs.2002.0481

Cited by 178 publications

(109 citation statements)

References 9 publications

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“…Taylor et al (2009) observed similar spherical structures during the formation of cast films from kafirin microparticles using acetic acid that formed short interlinked chains. Moreover, Don et al (2003) attributed the rheological properties and aggregative behaviour of wheat gluten to spherical glutenin macropolymer, which form particle networks. Such prolamin particles are presumably aggregated prolamin protein nanostructures (Wang and Padua, 2012).…”

Section: Clsm Of α-Zein and Total Zein Doughsmentioning

confidence: 99%

Formation of a viscoelastic dough from isolated total zein (α-, β- and γ-zein) using a glacial acetic acid treatment

King

Taylor

2016

Journal of Cereal Science

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Abbreviations: 2D-PAGE -Two dimensional polyacrylamide gel electrophoresis, CLSMConfocal laser scanning microscopy, FTIR -Fourier transform infrared spectroscopy, T gglass transition temperature 1 AbstractOnly predominantly α-type zein (commercial zein) has been shown to form a viscoelastic dough. In maize zein comprises α-, β-, γ-and δ-zein (total zein). Because glacial acetic acid can fully solubilise zein, its effect was investigated. Dissolving total zein (comprising α-, β-, γ-and δ-zein)_ in glacial acetic acid and casting a film, enabled a viscoelastic dough to be formed with water above zein's T g . The dough was stronger and less extensible than commercial zein dough made without film formation. When residual acetic acid was removed from the total zein film, a dough still formed.. CLSM showed that the total zein dough fibrils were shorter and less well-aligned than those of commercial zein dough and appeared as particles. Disulphide bond cross-linking was probably responsible, for total zein dough stiffness. FTIR showed that total zein wet doughs and total zein slurry with water were predominantly β-sheet, indicating that β-sheet conformation was not directly responsible for dough formation. It is suggested that acetic acid brings about chemical changes in zein, enabling it to better interact with water molecules, counteracting disulphide bonding effects, allowing total zein to form a dough. This is the first report of viscoelastic dough formation from total zein. 2

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Section: Clsm Of α-Zein and Total Zein Doughsmentioning

confidence: 99%

Formation of a viscoelastic dough from isolated total zein (α-, β- and γ-zein) using a glacial acetic acid treatment

King

Taylor

2016

Journal of Cereal Science

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“…GMP gel was extracted from wheat grain was performed to the methods of Graveland et al (1985) and Don et al (2003) with some adaptations. GMP gel was isolated by dispersing 1.5 g flour into 30 mL of 0.05 mol/L SDS and then centrifuged at 75 000 × g for 30 min at 20°C.…”

Section: Methodsmentioning

confidence: 99%

“…GMP particles size distribution analysis was carried out following by Don et al (2003) with some modifications. About 100 mg of GMP gel was weighed into the 10 mL tube and suspended with 5 mL of 1.5% (w/v) SDS solution.…”

Section: Methodsmentioning

confidence: 99%

Effects of sulphur fertilizer on glutenin macropolymer content and particle size distribution in wheat grain

Yan¹,

Dai²,

Chen³

et al. 2016

Plant Soil Environ.

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“…No existe reemplazante único para el gluten de trigo. Este se compone de dos fracciones principales de proteí-nas: gliadinas, que contribuyen a las propiedades viscosas y extensibilidad de la masa de trigo (Pomeranz, 1988;Don Lichtendonk, Pfijter y Hamer, 2003); y gluteninas, que tienen un papel prominente en las propiedades elásticas y el fortalecimiento de la masa (MacRitchie, 1987;Xu, Bietz y Carriere, 2007). El gluten juega un rol crítico en el desarrollo de la estructura de las células y en el volumen del pan, atributos reconocidos por los consumidores.…”

Section: Productos Libres De Glutenunclassified

Productos libres de gluten: un reto para la industria de los alimentos

Villanueva-Flores

2017

Ing. ind. (Lima)

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Recibido: 11 de enero del 2017 / Aprobado: 1 de febrero del 2017Resumen: Existe un mercado interesante para la industria de los alimentos en los consumidores intolerantes al gluten. Sin embargo, no es sencillo obtener productos libres de gluten con características similares a los que tienen gluten y con el mismo costo. Es importante que en las etiquetas de los alimentos se mencionen los alérgenos utilizados en la elaboración del producto o si se emplean líneas de producción en las que se procesan ingredientes alérgenos, de manera que el consumidor se encuentre mejor informado y evite productos que puedan hacerle daño. Palabras clave: alérgenos / trigo / gluten / industria de los alimentosGluten free products: a challenge for the food industry AbstRAct: There is an interesting market for the food industry in gluten free consumers. However, it is not easy to get gluten-free products with similar characteristics and cost to those with gluten. It is important that food labels mention the allergens used during production or if production lines, in which allergen ingredients are processed, are used, so that consumers will be well informed an avoid products that may be harmful.

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Glutenin Macropolymer: a Gel Formed by Glutenin Particles

Cited by 178 publications

References 9 publications

Formation of a viscoelastic dough from isolated total zein (α-, β- and γ-zein) using a glacial acetic acid treatment

Formation of a viscoelastic dough from isolated total zein (α-, β- and γ-zein) using a glacial acetic acid treatment

Effects of sulphur fertilizer on glutenin macropolymer content and particle size distribution in wheat grain

Productos libres de gluten: un reto para la industria de los alimentos

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