: Combinations of proline and glutamine significantly increased the functional properties of soft wheat that were unseen when added individually. To hard wheat, proline contributed more positively than glutamine on most dough and bread properties, which is different from the observations with soft wheat. Addition of glutamine to hard wheat increased the amount of gluten and glutenin after mixing, whereas proline hinders gluten formation despite the increase in glutenin. The ability of proline and glutamine to modify the functional properties of dough and bread appears to be interdependent. Addition of either proline or glutamine appears to have a protective effect on the retention of the other amino acid during breadmaking.
A rapid pre-column derivatization process before ultraviolet chromatographic analysis using a PicoTag C 18 column was developed in combination with modified gradient elution techniques for the analysis of key amino acids (proline and glutamine) in wheat flour. With use of a vacuum concentrator at 45°C, the pre-column derivatization process was significantly accelerated before entering a reverse-phase high-performance liquid chromatography. When running at an optimized scheme-in which the gradient elution started at a flow rate of 1 mL/ min and then gradually increased to 1.3 mL/min in 22 min, followed by reset to 1 mL/min at 45 min-the profiled mobile phase mixture was able to yield chromatograms with desirable retention factor and resolution.
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