Gluten protein composition in several fractions obtained by shear induced separation of wheat flour.
Recently, it was found that applying curvilinear shear flow in a cone-cone shearing device to wheat flour dough induces separation, resulting in a gluten-enriched fraction in the apex of the cone and gluten-depleted fraction at the outer part. This article describes whether fractionation of the various proteineous components occurs during and after separation of Soissons wheat flour. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and size-exclusion high performance liquid chromatography (SE-HPLC) were found to be suitable techniques for this. It is concluded that all protein fractions migrate to the center of the cone as a result of which the composition of the gluten-enriched fraction remains rather similar to that in the original flour. However, the larger glutenin polymer fraction migrated faster, as a result of which the concentration of large polymers was increased with a factor 2.4 compared to that of Soissons flour. The concentration of monomers in the gluten-enriched fraction was decreased to 70% of the original concentration in the original wheat flour.
van der Zalm
Elizabeth E J
EE
Laboratory of Food Process Engineering, Wageningen University, PO Box 8129, 6700 EV Wageningen, The Netherlands.
Grabowska
Katarzyna J
KJ
Strubel
Maurice
M
van der Goot
Atze J
AJ
Hamer
Rob J
RJ
Boom
Remko M
RM
D005591:Chemical Fractionation / Q000379:methods; D002850:Chromatography, Gel; D004591:Electrophoresis, Polyacrylamide Gel; D005433:Flour / Q000032:analysis*; D005511:Food Handling / Q000379:methods; D005983:Glutens / Q000032:analysis* / Q000302:isolation & purification; D014908:Triticum / Q000737:chemistry*
D005983:Glutens