Fractionation of wheat flour proteins by size exclusion-HPLC on an agarose-based matrix

Pasaribu, S.J.; Tomlinson, Jeff; McMaster, Graham

doi:10.1016/s0733-5210(09)80063-5

Cited by 6 publications

(4 citation statements)

References 6 publications

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“…Cunningham et al () and Tonnius () reported that freeze−thaw treatment disrupted yeast cells and increased protein extraction. Researchers also reported that sonication increased protein extraction in forage () and wheat flour ( , ). However, in our research, neither freeze−thaw nor sonication enhanced protein extraction from HDRB.…”

Section: Resultsmentioning

confidence: 99%

“…Sonication can break the cell walls and molecular bonds through the effects of the high temperature and its shock waves causing cavitational collapse of the bubble generated from ultrasound. It was used to aid in forage protein extraction () and to enhance wheat flour protein extractions ( , ). The freeze−thaw process was used to disrupt yeast cell walls to extract protein ( , ).…”

Section: Introductionmentioning

confidence: 99%

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Protein Extraction from Heat-Stabilized Defatted Rice Bran. 1. Physical Processing and Enzyme Treatments

Tang

Hettiarachchy

Shellhammer

2002

J. Agric. Food Chem.

103

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Physical processing with or without enzyme treatments on protein extraction from heat-stabilized defatted rice bran (HDRB) was evaluated. Freeze-thaw, sonication, high-speed blending, and high-pressure methods extracted 12%, 15%, 16%, and 11% protein, respectively. Sonication (0-100%, 750 W), followed by amylase and combined amylase and protease treatments, extracted 25.6-33.9% and 54.0-57.8% protein, respectively. Blending followed by amylase and protease treatment extracted 5.0% more protein than the nonblended enzymatic treatments. High-pressure treatments, 0-800 MPa, with water or amylase-protease combinations, extracted 10.5-11.1% or 61.8-66.6% protein, respectively. These results suggest that physical processing in combination with enzyme treatments can be effective in extracting protein from HDRB.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Protein Extraction from Heat-Stabilized Defatted Rice Bran. 1. Physical Processing and Enzyme Treatments

Tang

Hettiarachchy

Shellhammer

2002

J. Agric. Food Chem.

103

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“…The size-distribution of proteins in flour extracts was determined by size-exclusion high-performance liquid chromatography (SE-HPLC) as described previously (Tronsmo et al 2002), using a two-step sequential extraction (30 mL of 1% [w/v] SDS, 0.1M Na phosphate buffer at pH 6.9, 60°C) (Morel et al 2000) to analyze the SDS-soluble and sonicated extracts separately on a Superose-12 column. The elution solvent was a 0.05M Na phosphate buffer, pH 6.9, containing 0.08M NaCl and 0.1% SDS (Pasaribu et al 1992). Duplicate extractions were taken from each sample.…”

Section: Size-exclusion Separation Of Flour Proteinsmentioning

confidence: 99%

Comparison of Small and Large Deformation Rheological Properties of Wheat Dough and Gluten

Tronsmo¹,

Magnus²,

Baardseth³

et al. 2003

Cereal Chem

108

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Cereal Chem. 80(5):587-595The rheological properties of dough and gluten are important for enduse quality of flour but there is a lack of knowledge of the relationships between fundamental and empirical tests and how they relate to flour composition and gluten quality. Dough and gluten from six breadmaking wheat qualities were subjected to a range of rheological tests. Fundamental (small-deformation) rheological characterizations (dynamic oscillatory shear and creep recovery) were performed on gluten to avoid the nonlinear influence of the starch component, whereas large deformation tests were conducted on both dough and gluten. A number of variables from the various curves were considered and subjected to a principal component analysis (PCA) to get an overview of relationships between the various variables. The first component represented variability in protein quality, associated with elasticity and tenacity in large deformation (large positive loadings for resistance to extension and initial slope of dough and gluten extension curves recorded by the SMS/Kieffer dough and gluten extensibility rig, and the tenacity and strain hardening index of dough measured by the Dobraszczyk/Roberts dough inflation system), the elastic character of the hydrated gluten proteins (large positive loading for elastic modulus [G], large negative loadings for tan d and steady state compliance [J e 0 ]), the presence of high molecular weight glutenin subunits (HMW-GS) 5+10 vs. 2+12, and a size distribution of glutenin polymers shifted toward the high-end range. The second principal component was associated with flour protein content. Certain rheological data were influenced by protein content in addition to protein quality (area under dough extension curves and dough inflation curves [W]). The approach made it possible to bridge the gap between fundamental rheological properties, empirical measurements of physical properties, protein composition, and size distribution. The interpretation of this study gave indications of the molecular basis for differences in breadmaking performance.

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“…Size-exclusion HPLC (SE-HPLC) was performed on flour extracts as described previously (Tronsmo et al 2002), using a two-step sequential extraction procedure (Morel et al 2000) to analyze the SDS-soluble and sonicated extracts separately on a Superose-12 column (Pasaribu et al 1992). Duplicate extractions were made for each sample.…”

Section: Size-exclusion Separation Of Flour Proteinsmentioning

confidence: 99%

Relationships Between Gluten Rheological Properties and Hearth Loaf Characteristics

Tronsmo

Magnus²,

Færgestad³

et al. 2003

Cereal Chem

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Cereal Chem. 80(5):575-586The rheological properties of fresh gluten in small amplitude oscillation in shear (SAOS) and creep recovery after short application of stress was related to the hearth breadbaking performance of wheat flours using the multivariate statistics partial least squares (PLS) regression. The picture was completed by dough mixing and extensional properties, flour protein size distribution determined by SE-HPLC, and high molecular weight glutenin subunit (HMW-GS) composition. The sample set comprised 20 wheat cultivars grown at two different levels of nitrogen fertilizer in one location. Flours yielding stiffer and more elastic glutens, with higher elastic and viscous moduli (G and G) and lower tan d values in SAOS, gave doughs that were better able to retain their shape during proving and baking, resulting in breads of high form ratios. Creep recovery measurements after short application of stress showed that glutens from flours of good breadmaking quality had high relative elastic recovery. The nitrogen fertilizer level affected the protein size distribution by an increase in monomeric proteins (gliadins), which gave glutens of higher tan d and flatter bread loaves (lower form ratio).

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Fractionation of wheat flour proteins by size exclusion-HPLC on an agarose-based matrix

Cited by 6 publications

References 6 publications

Protein Extraction from Heat-Stabilized Defatted Rice Bran. 1. Physical Processing and Enzyme Treatments

Protein Extraction from Heat-Stabilized Defatted Rice Bran. 1. Physical Processing and Enzyme Treatments

Comparison of Small and Large Deformation Rheological Properties of Wheat Dough and Gluten

Relationships Between Gluten Rheological Properties and Hearth Loaf Characteristics

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