Solubility variation of wheat dough proteins: A practical way to track protein behaviors in dough processing
Xiaolong Wang, Rudi Appels, Xiaoke Zhang, Ferenc Bekes, Dean Diepeveen, Wujun Ma, Xinzhong Hu, Shahidul Islam
Food Chemistry | Elsevier | Published : 2020
To understand wheat dough protein behavior under dual mixing and thermal treatment, solubility of Mixolab-dough proteins were investigated using nine extraction buffers of different dissociation capacities. Size exclusion high performance liquid chromatography (SE-HPLC) and two-dimensional gel electrophoresis (2-DGE) demonstrated that overall changes of protein fractions and dynamic responses of specific proteins during dough processing were well reflected by their solubility variations. After starch pasting, the abundance of 0.5 M NaCl extractable proteins were decreased except for six protein groups including α-amylase inhibitors and superoxide dismutase (SOD). The solubility loss of glute..View full abstract
Awarded by National Natural Science Foundation of China
Awarded by Key Research and Development Program of Shaanxi
Awarded by Fundamental Research Funds for the Central Universities
This work was supported by the National Natural Science Foundation of China, (Grant No.: 31801460), Key Research and Development Program of Shaanxi (Grant No.: 2019NY-145), Fundamental Research Funds for the Central Universities (Grant No.: GK201803072), and Australia China Centre for Wheat Improvement (ACCWI), Murdoch University, Australia.