title: Relationship of molecular weight distribution profile of unreduced gluten protein extracts with quality characteristics of bread.
abstract: A statistical correlation was established among the molecular weight distribution patterns of unreduced gluten proteins and physicochemical, rheological and bread-making quality characteristics of wheat varieties. Size exclusion chromatography fractionated the gluten proteins apparently into five peaks. Peak I signified glutenins (30-130kDa), peak II as gliadins (20-55kDa), peak III as very low molecular weight monomeric gliadins (10-28kDa), peak IV and V, collectively, as albumins and globulins (<10kDa). Peaks I and II had appreciable effects on dough development time (r=0.830(∗∗) and r=-0.930(∗∗)) and dough stability (r=0.901(∗∗) and r=-0.979(∗∗)). Peak I was associated with R/E ratio (r=0.745(∗∗)), gluten index (r=0.959(∗∗)), and gliadin/glutenin ratio (r=-0.952(∗∗)), while peak II influenced inversely as expected. Peak I exhibited positive statistical significance with bread loaf volume (r=0.848(∗∗)); however, peak II had negative (r=-0.818(∗∗)) impact. Bread firmness increased with increment in peak II (r=0.625(∗∗)), and decreased with accretion in peak I (r=-0.623(∗∗)).
authors.affiliation: Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, Haryana, India.
authors.forename: Nisha
authors.initials: N
authors.lastname: Chaudhary
authors.affiliation: Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, Haryana, India.
authors.forename: Priya
authors.initials: P
authors.lastname: Dangi
authors.affiliation: Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, Haryana, India. Electronic address: bhupendarkhatkar@gmail.com.
authors.forename: B S
authors.initials: BS
authors.lastname: Khatkar
mesh_terms: D001939:Bread / Q000032:analysis*; D005903:Gliadin / Q000737:chemistry*; D005983:Glutens / Q000737:chemistry*; D008970:Molecular Weight
chemical_list: D005983:Glutens; D005903:Gliadin
keywords: Bread quality; Dough rheology; Gliadins; Glutenins; Molecular weight distribution; Size exclusion chromatography