title: Relationship between the dough quality and content of specific glutenin proteins in wheat mill streams, and its application to making flour suitable for instant Chinese noodles.
abstract: The content of specific proteins such as high-molecular-weight glutenin subunits HMW-GS 5+10 and low-molecular-weight glutenin subunits LMW-GS KS2 in wheat mill streams of extra-strong Kachikei 33 wheat was quantified by SDS-PAGE and 2D-PAGE. The mill streams showed varied quantities of HMW-GS 5+10 (0.077 to 2.007 mg/g of mill stream), LMW-GS KS2 (0.018 to 0.586 mg/g of mill stream) and total protein (9.42% to 18.98%). The contents of these specific proteins in the mill streams were significantly correlated with the SDS sedimentation volume and the mixing properties, which are respective indices of specific loaf volume and dough strength. The contents of these specific glutenin proteins in the mill streams were therefore found to be significantly important for improving the dough quality suitable for bread and Chinese noodles. Accordingly, we present here the application of this information to the development of an effective method for producing mill streams with high quality and yield that are suitable for instant Chinese noodles.
authors.affiliation: Hokkaido Green-Bio Institute, Hokkaido, Japan.
authors.forename: Eriko
authors.initials: E
authors.lastname: Yahata
authors.forename: Wakako
authors.initials: W
authors.lastname: Maruyama-Funatsuki
authors.forename: Zenta
authors.initials: Z
authors.lastname: Nishio
authors.forename: Yoshihiko
authors.initials: Y
authors.lastname: Yamamoto
authors.forename: Akihiro
authors.initials: A
authors.lastname: Hanaoka
authors.forename: Hisashi
authors.initials: H
authors.lastname: Sugiyama
authors.forename: Masatoshi
authors.initials: M
authors.lastname: Tanida
authors.forename: Haruo
authors.initials: H
authors.lastname: Saruyama
mesh_terms: D002681:China; D015180:Electrophoresis, Gel, Two-Dimensional; D004591:Electrophoresis, Polyacrylamide Gel; D005433:Flour / Q000032:analysis*; D005502:Food / Q000592:standards*; D005525:Food-Processing Industry; D005983:Glutens / Q000032:analysis / Q000378:metabolism*; D008970:Molecular Weight; D012967:Sodium Dodecyl Sulfate; D014908:Triticum / Q000737:chemistry*
chemical_list: D012967:Sodium Dodecyl Sulfate; D005983:Glutens; C037302:glutenin