title: Fractionation of unreduced gluten proteins on SEC and their relationship with cookie quality characteristics.
abstract: The size distribution assessment of unreduced wheat gluten proteins of commercial Indian wheat varieties was examined using Size-Exclusion Fast Protein Liquid Chromatography. Elution profiles were fractionated into five peaks, with the molecular weights of eluting peaks as 130-30, 55-20, 28-10 and <10 kDa (IV and V), respectively. Peak I (glutenins) and II (gliadins) exhibited contrary results with AWRC (r = 0.928** and r = -0.831**), R/E ratio (r = 0.745** and r = -0.869**), gluten index (r = 0.959** and r = -0.994**), gliadin/glutenin ratio (r = -0.952** and r = 0.948**), dough development time (r = 0.830** and r = -0.930**), dough stability (r = 0.901** and r = -0.979**) and dough weakening (r = -0.969** and r = 0.986**). Significant statistical correlation was also observed for peak I and II with cookie hardness (r = 0.948** and r = -0.924**) and cookie spread (r = -0.837** and r = -0.743**) respectively. Peak III, IV and V occupied a minor fraction of whole and did not exhibit a statistically significant correlation with any of the quality parameters.
authors.affiliation: Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, Haryana 125001 India.
authors.forename: Nisha
authors.initials: N
authors.lastname: Chaudhary
authors.affiliation: Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, Haryana 125001 India.
authors.forename: Priya
authors.initials: P
authors.lastname: Dangi
authors.affiliation: Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, Haryana 125001 India.
authors.forename: B S
authors.initials: BS
authors.lastname: Khatkar
keywords: Cookie quality; Dough rheology; Gliadin; Glutenin; SEC