Effect of the Hofmeister series on gluten aggregation measured using a high shear-based technique

Melnyk, John P.; Dreisoerner, Jens; Bonomi, Francesco; Marcone, Massimo F.; Seetharaman, Koushik

doi:10.1016/j.foodres.2011.01.053

Cited by 44 publications

(25 citation statements)

References 9 publications

(18 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Melnyk et al (2011) explored the Hofmeister anion and cation series on GlutoPeak gluten aggregation kinetics and observed the tendency for aggregation time to be reduced and torque to be increased with chaotropes such as CaCl 2 owing to the impact of water structure disruption on intramolecular hydrophobic interactions. This effect was observed even when comparing hard and soft wheat flours at equivalent protein contents.…”

Section: Resultsmentioning

confidence: 99%

Protein Structural Features in Winter Wheat: Benchmarking Diversity in Ontario Hard and Soft Winter Wheat

2017

View full text Add to dashboard Cite

A set of 32 winter wheat lines and varieties was selected to benchmark Ontario winter wheat as a first step toward improving quality. Protein secondary structure, total and accessible thiols, rheological properties, gluten aggregation kinetics, and network forming capabilities of different polymers were determined for each wheat line. Results revealed that there were statistically significant differences among the lines selected (P < 0.05). The differences between hard and soft wheat classes were not as large as would be expected, however, despite the range of quality parameters measured. Benchmarks revealed that several soft wheat lines outperformed hard wheat lines in standard breadmaking quality measures. Protein conformation changed significantly as the moisture content of the samples increased to mimic different model product systems: flour, dough, and batter. The conformation of the flour samples exhibited different patterns between hard and soft wheat classes, although these differences became narrower in the dough and batter states. Principal component analysis (PCA) factors included most quality parameters measured, with the notable exceptions of solvent retention capacity tests and total thiols. Protein conformation and accessible thiols were significant PCA factors that tended to override the rheological measures of quality they represented, suggesting that protein secondary structure and disulfide bonding patterns are fundamental aspects of rheological quality measures.

show abstract

Section: Resultsmentioning

confidence: 99%

Protein Structural Features in Winter Wheat: Benchmarking Diversity in Ontario Hard and Soft Winter Wheat

2017

View full text Add to dashboard Cite

show abstract

“…However, compared to small‐scale tests, these instrumental methods of analysis are labor‐intensive, time‐consuming, and expensive (Ram, Dawar, Singh, & Shoran, ) and use relatively large amounts of flour (Chandi & Seetharaman, ; Karaduman, Önder, Sayaslan, & Aydın, ). Even though GlutoPeak is a rapid test for measuring gluten aggregation (Melnyk, Dreisoerner, Bonomi, Marcone, & Seetharaman, ; Marti, Ulrici, Foca, Quaglia, & Pagani, ; Fu, Wang, & Dupuis, ), it requires at least 8.5 g of whole‐wheat flour (Karaduman et al, ), and the test time is nearly 10 min per sample. It is necessary for rapid and small‐scale methods to screen a great many genotypes in the initial breeding stages (Li et al, ).…”

Section: Introductionmentioning

confidence: 99%

Assessing gluten strength with a new small‐scale LASRC method useful for soft wheat breeding programs

Karaduman

2019

Cereal Chem

View full text Add to dashboard Cite

Background and objectives The gluten strength of soft wheat breeding materials can be categorized according to various quality tests. While weak gluten in flours is typically required for the production of soft‐dough biscuits, extensible dough with medium gluten strength is required from flours suitable for the production of other types of biscuits. Genotypes that have high gluten strength are ordinarily eliminated from soft wheat breeding programs. Therefore, small‐scale quality test methods that can predict the gluten strength of genotypes, especially in the early stages of breeding, are highly desirable. In the present study, the effectiveness and efficiency of a small‐scale lactic acid solvent retention capacity (LASRC) test, as a potential simplified means to evaluate gluten strength for soft wheat breeding programs, were investigated. Findings Soft wheat genotypes grown in different locations were categorized by the LASRC values of their flours. GlutoPeak, Mixolab, farinograph, mixograph, Zeleny sedimentation, and glutenin swelling index test results were also used for comparison, in order to assess the effectiveness and efficiency of LASRC. LASRC test results successfully discriminated between soft‐/weak‐ and hard‐/strong‐dough groups, but were sometimes less successful in discriminating between hard‐/strong‐ and medium‐strong‐dough groups. Mixograph development time and area, farinograph stability and degree of softening, Mixolab stability, GlutoPeak AM value, and Zeleny sedimentation parameters all showed strong correlations with LASRC. Conclusions This study confirmed that new a small‐scale LASRC has potential as a simplified, rapid, and effective small‐sample test. Significance and novelty This LASRC small‐sample flour test can be recommended for predicting gluten strength, especially for early‐generation selection of soft wheat breeding materials.

show abstract

“…These tests provide indicators of relative dough strength but are not ideal as quick screening tools to distinguish gluten strength of flour at early stages of wheat breeding mainly because of the requirement to mill large quantities of grain and the limited throughput. Different from traditional dough rheological measurements, the GlutoPeak instrument measures the aggregation of wheat gluten proteins in a flour-water suspension under high-speed shearing action (Melnyk et al 2011). Different from traditional dough rheological measurements, the GlutoPeak instrument measures the aggregation of wheat gluten proteins in a flour-water suspension under high-speed shearing action (Melnyk et al 2011).…”

mentioning

confidence: 99%

Gluten Aggregation Behavior in High‐Shear‐Based GlutoPeak Test: Impact of Flour Water Absorption and Strength

Wang¹,

Dupuis²,

Fu³

2017

Cereal Chem

View full text Add to dashboard Cite

Cereal Chem. 94(5):909-915Gluten aggregation behaviors of wheat flour were evaluated using a high-shear-based method with the GlutoPeak instrument and related to flour functional properties. GlutoPeak peak time (PT) and peak area (PA) were positively associated with gluten strength but negatively affected by farinograph absorption (FAB). GlutoPeak maximum torque (T max ) was highly positively (P < 0.001) correlated with FAB regardless of gluten strength. PT and PA increased with the decrease of FAB. This could result in overestimation of gluten strength owing to water absorption. To account for the impact of FAB, a new parameter GlutoPeak strength index (GSI) was introduced for predicting gluten strength. GSI was obtained by multiplying T max and PA. This arithmetic product was found to provide greater correlation (r = 0.91) with dough strength than those of PA (r = 0.84) or PT (r = 0.57) based on the analysis of 56 advanced breeding lines with wide range of FAB. Moreover, significant relationships were found between GSI and flour mixing and baking properties. Using 8 g of flour and with a test time of less than 10 min, the GlutoPeak instrument shows great potential as a rapid tool for gluten strength selection. † Corresponding author. Phone: 1.204.984.5605.

show abstract

Effect of the Hofmeister series on gluten aggregation measured using a high shear-based technique

Cited by 44 publications

References 9 publications

Protein Structural Features in Winter Wheat: Benchmarking Diversity in Ontario Hard and Soft Winter Wheat

Protein Structural Features in Winter Wheat: Benchmarking Diversity in Ontario Hard and Soft Winter Wheat

Assessing gluten strength with a new small‐scale LASRC method useful for soft wheat breeding programs

Gluten Aggregation Behavior in High‐Shear‐Based GlutoPeak Test: Impact of Flour Water Absorption and Strength

Contact Info

Product

Resources

About