Effects of wheat storage proteins on the functional properties of rice dough.
The objective of this work was to develop a rice flour based procedure for in vitro structure-function studies of wheat proteins. Rice flour has an advantage over wheat flour, because the signal/noise ratio should be higher after the incorporation of the wheat prolamins into the protein matrix of the dough. A reduction/oxidation procedure has been developed to incorporate glutenin subunits into the polymeric structure of rice dough protein. The results indicated that incorporation of bulk fractions of HMW and LMW glutenin subunits increased the mixing requirements of the dough, whereas simple addition resulted in weaker dough. The incorporation studies of individual HMW subunits (Bx6, Bx7, and By8) demonstrated that rice flour can be used to study and compare the functional properties of different glutenin subunits.
Oszvald
Mária
M
Department of Plant Physiology and Molecular Plant Biology, Eotvos Lorand University, Budapest, Hungary.
Tömösközi
Sándor
S
Tamás
László
L
Békés
Ferenc
F
D005433:Flour / Q000032:analysis; D005983:Glutens / Q000737:chemistry*; D008970:Molecular Weight; D012275:Oryza / Q000737:chemistry*; D010084:Oxidation-Reduction; D055315:Prolamins / Q000737:chemistry; D014908:Triticum / Q000737:chemistry*
D055315:Prolamins; D005983:Glutens; C037302:glutenin