title: [Influence of a moist-heat treatment on protein fractions of wheat].
abstract: Influence of different temperature modes of a moist-heat treatment on the protein fractions of wheat, grown in Uzbekistan, has been studied within a temperature range from 40 to 80 degrees C. Using inversed phase and exclusion chromatography, we have revealed that moist-heat treatment reduces the extract content and causes some changes in the ratio between high- and low-molecular components. If the treatment temperature exceeded 60 degrees C, then, in all cases, except the glutenin fraction, the content of high-molecular components decreased, whereas the content of low-molecular components increased. The glutenin fraction was more subjected to heat influence and demonstrated a higher ability to aggregation, occurring mainly due to the component whose molecular weight was 13.42 kDa. Reduction of the number of free sulfhydryl groups in wheat gluten and its fractions in the case of a temperature increase indicates the oxidation of these groups with formation of new intermolecular disulphide bonds, which, in turn, results in the aggregation of proteins and strengthening of gluten. The obtained results agree with data of our earlier studies of gluten microstructure and fractioning during a moist-heat treatment.
authors: N V
authors: NV
authors: Korableva
authors: T D
authors: TD
authors: Kasymova
mesh_terms: D005591:Chemical Fractionation; D002850:Chromatography, Gel; D002851:Chromatography, High Pressure Liquid; D056148:Chromatography, Reverse-Phase; D004220:Disulfides / Q000032:analysis; D002523:Edible Grain / Q000737:chemistry* / Q000378:metabolism; D005983:Glutens / Q000032:analysis* / Q000737:chemistry; D006358:Hot Temperature; D008970:Molecular Weight; D010084:Oxidation-Reduction; D013438:Sulfhydryl Compounds / Q000032:analysis* / Q000737:chemistry; D014908:Triticum / Q000737:chemistry* / Q000378:metabolism; D014610:Uzbekistan; D014867:Water / Q000737:chemistry; D017155:Wettability
chemical_list: D004220:Disulfides; D013438:Sulfhydryl Compounds; D014867:Water; D005983:Glutens; C037302:glutenin