Protein-transitions in and out of the dough matrix in wheat flour mixing.
Sequential protein behavior in the wheat dough matrix under continuous mixing and heating treatment has been studied using Mixolab-dough samples from two Australian wheat cultivars, Westonia and Wyalkatchem. Size exclusion high performance liquid chromatography (SE-HPLC) and two-dimensional gel electrophoresis (2-DGE) analysis indicated that 32min (80°C) was a critical time point in forming large protein complexes and loosing extractability of several protein groups like y-type high molecular weight glutenin subunits (HMW-GSs), gamma-gliadins, beta-amylases, serpins, and metabolic proteins with higher mass. Up to 32min (80°C) Westonia showed higher protein extractability compared to Wyalkatchem although it was in the opposite direction thereafter. Twenty differentially expressed proteins could be assigned to chromosomes 1D, 3A, 4A, 4B, 4D, 6A, 6B, 7A and 7B. The results expanded the range of proteins associated with changes in the gluten-complex during processing and provided targets for selecting new genetic variants associated with altered quality attributes of the flour.
College of Agronomy, Northwest A & F University, Yangling, Shaanxi 712100, People's Republic of China; School of Veterinary and Life Sciences, Murdoch University, 90, South Street, Murdoch, WA 6150, Australia.
Xiaolong
X
Wang
School of Veterinary and Life Sciences, Murdoch University, 90, South Street, Murdoch, WA 6150, Australia.
Rudi
R
Appels
College of Agronomy, Northwest A & F University, Yangling, Shaanxi 712100, People's Republic of China. Electronic address: zhangxiaoke66@126.com.
Xiaoke
X
Zhang
FBFD PTY LTD, Sydney, Australia.
Ferenc
F
Bekes
Department of Applied Biotechnology and Food Science, BUTE University, Budapest, Hungary.
Kitti
K
Torok
Department of Applied Biotechnology and Food Science, BUTE University, Budapest, Hungary.
Sandor
S
Tomoskozi
School of Veterinary and Life Sciences, Murdoch University, 90, South Street, Murdoch, WA 6150, Australia; Department of Agriculture and Food, Western Australia, 3 Baron-Hay Court, South Perth, WA 6151, Australia.
Dean
D
Diepeveen
School of Veterinary and Life Sciences, Murdoch University, 90, South Street, Murdoch, WA 6150, Australia.
Wujun
W
Ma
School of Veterinary and Life Sciences, Murdoch University, 90, South Street, Murdoch, WA 6150, Australia. Electronic address: S.Islam@murdoch.edu.au.
Shahidul
S
Islam
D001315:Australia; D001939:Bread / Q000032:analysis*; D005433:Flour / Q000032:analysis*; D005903:Gliadin / Q000032:analysis; D005983:Glutens / Q000032:analysis*; D008970:Molecular Weight; D040901:Proteomics; D014908:Triticum / Q000737:chemistry*
D005983:Glutens; D005903:Gliadin; C037302:glutenin
2-DGE; Mixolab; SE-HPLC; Wheat dough protein behavior