Journal article

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

Abstract

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

University of Melbourne Researchers

Grants

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


Funding Acknowledgements

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.