Effect of Extraction Methods and Wheat Cultivars on Gluten Functionality

Dua, Snehil; Lukow, O. M.; Humphreys, Gavin; Adams, Kathy

doi:10.2174/1874256400903010084

Cited by 8 publications

(9 citation statements)

References 27 publications

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“…In addition increasing extraction time was accompanied by an increase in the dry matter content of vegetable milk. Many studies on other food stuffs revealed similar effects of extraction time and temperature (Dua et al 2009;Fikselová et al 2008). These results suggested that prolonged extraction time might have resulted in leaching out of high amount of compounds into water, and in particular proteins.…”

Section: Dry Mattermentioning

confidence: 71%

Optimization of vegetable milk extraction from whole and dehulled Mucuna pruriens (Var Cochinchinensis) flours using central composite design

et al. 2015

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Extraction conditions for maximum values of protein yield, protein content, sugar content and dry matter of vegetable milk extracts from dehulled Mucuna cochinchinensis bean flour and whole Mucuna cochinchinensis bean flour were investigated using response surface methodology. A Central Composite Design (CCFD) with three factors: temperature (25 to 95°C); extraction time (6 to 74 min.) and water to flour ratio (6 to 24 mL/ g) were used. Data analysis showed that all the factors significantly (p < 0.05) affected the responses variables. The optimal conditions determined for extraction were temperature 63-66°C, water to flour ratio 12-13 mL/g and extraction time of 57-67 min. At these optimum points the protein and sugar contents, extraction yield of protein and dry matter were respectively 14.0 g/100 mL, 4.8 g/100 mL, 53.8 g/100 g, 12.1 g/100 g for vegetable milk produced from dehulled M. cochinchinensis bean flour and 6.4 g/100 mL, 3.5 g/100 mL, 50.0 g/100 g and 8.0 g/ 100 g for vegetable milk extracted from whole M. cochinchinensis bean flour milk. The optimal condition was -Vegetable milks from whole and dehulled mucuna seeds flours were successfully produced by optimization using a central composite design; -Second polynomial models were established to significantly describe the variation in protein content and yield as a function of extraction time, temperature and water to flour ratio; -The protein content, protein yield and dry matter of the milk increased as the extraction time increase, while increase followed by decrease was observed when temperature and ratio increased; -Optimal conditions determined by superposition of response contours plot and by using desirability function did not varied significantly with dehulling; treatment; -The protein content of milk produced at optimal condition was 14 % for dehulled mucuna flour and 6.4 % for whole mucuna flour, while no consistent differences were observed on protein yield, dry matter and carbohydrates content. 145-157 DOI 10.1007145-157 DOI 10. /s13197-015-1765 verified at the optimum points for model validation and the response values were not significantly different from the predicted values.

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Section: Dry Mattermentioning

confidence: 71%

Optimization of vegetable milk extraction from whole and dehulled Mucuna pruriens (Var Cochinchinensis) flours using central composite design

et al. 2015

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“…To determine the differences in functionality of vital gluten, flour quality parameters such as farinograph parameters and determining the volume of bread are commonly used (Dua and others ). Several publications (Czuchajowska and Paszczynska ; Dobraszczyk and Morgenstern ; Song and Zheng ; Dhaka and others ; Marchetti and others ; MacRitchie ) have described the use of alveograph, farinograph, extensograph, and Mixolab ™ equipment to test the functionality of vital gluten obtained by different methods.…”

Section: Vital Wheat Gluten Quality Assessmentmentioning

confidence: 99%

Protein Characteristics that Affect the Quality of Vital Wheat Gluten to be Used in Baking: A Review

Ortolan

Steel

2017

Comp Rev Food Sci Food Safe

179

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The use of vital wheat gluten in the baking industry and wheat flour mills aims to improve the rheological characteristics of flour considered unsuitable to obtain products such as sliced bread, French bread, high-fiber breads, and other products that require strong flours. To improve characteristics such as flour strength, dough mixing tolerance, and bread volume, vital wheat gluten is added to flour at levels that can vary from 2% to 10% (flour basis), with 5% being a commonly used dosage. However, the vital wheat gluten commercialized in the market has few quality specifications, especially related to the characteristics of the proteins that constitute it and are responsible for the formation of the viscoelastic gluten network. Information on protein quality is important, because variations are observed in the technological quality of vital wheat gluten obtained from different sources, which could be associated to damage caused to proteins during the obtainment process. Several tests, either physical-chemical analyses, or rheological tests, are carried out to establish gluten quality; however, they are sometimes time-consuming and costly. Although these tests give good answers to specify gluten quality, flour mills, and the baking industries require fast and simple tests to evaluate the uses and/or dosage of vital gluten addition to wheat flour. This review covers the concepts, uses, obtainment processes, and quality analysis of vital wheat gluten, as well as simple tests to help identify details about protein quality of commercial vital wheat gluten.

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“…Wheat gluten is a complex protein composed primarily of a three-dimensional network of linearly cross-linked glutenin subunits and gliadin proteins through hydrogen, hydrophobic, and disulfide bonds (Margarida FalcaoRodrigues et al 2005;Korableva and Kasymova 2010;Dua et al 2009). Gluten proteins play a vital role in bread quality Khatkar 2015a, 2015b;Sivam et al 2010;Dong et al 2009).…”

Section: Introductionmentioning

confidence: 99%

Microstructural, thermal and IR spectroscopy characterisation of wheat gluten and its sub fractions

Dhaka

Khatkar

2016

J Food Sci Technol

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The gluten and its sub-fractions of good and poor bread quality wheat varieties were studied using scanning electron microscopy, differential scanning calorimetry (DSC) and IR spectroscopy techniques. The gluten of good bread quality wheat variety showed organized foam like matrix, whereas that of poor demonstrated an open gluten matrix. The glutenin of good bread quality wheat (HI 977) exhibited a more striated, organised texture in contrast to a dense, unorganised structure visible in C306. Gliadins of poor bread quality wheat were selfassembled to form a sheet like structure, whereas the gliadin proteins of good bread quality wheat variety showed more open microstructure. DSC thermal profiles of gluten and glutenin proteins of poor bread quality wheat showed exothermic peaks at around 200°C. A distinct endothermic peak was detected in the glutenin fraction of good bread quality wheat, suggesting greater thermostability. Amide I peak at *1668 cm -1 for gluten of good bread quality wheat variety showed higher relative intensities of b-turn as compared to observed for gluten of poor bread quality.

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Effect of Extraction Methods and Wheat Cultivars on Gluten Functionality

Cited by 8 publications

References 27 publications

Optimization of vegetable milk extraction from whole and dehulled Mucuna pruriens (Var Cochinchinensis) flours using central composite design

Optimization of vegetable milk extraction from whole and dehulled Mucuna pruriens (Var Cochinchinensis) flours using central composite design

Protein Characteristics that Affect the Quality of Vital Wheat Gluten to be Used in Baking: A Review

Microstructural, thermal and IR spectroscopy characterisation of wheat gluten and its sub fractions

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