Glutenin structure

Ewart, J. A. D.

doi:10.1002/jsfa.2740300507

Cited by 63 publications

(25 citation statements)

References 18 publications

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“…The hydrated glutenin with a molecular weight above a certain value in wheat flour dough appears to determine its extensional properties (Singh and MacRitchie 2001). Ewart (1968Ewart ( , 1972Ewart ( , 1979 has proposed the structure of the glutenin in dough for dough development as linear (unbranched) glutenin molecules built up from subunits joined by disulfide linkage and continuity of the glutenin network depends on the secondary force (noncovalent cross-links). Ewart (1990) also pointed out that when the extensional stress is applied to the dough, the viscosity of the sheeted dough depends largely on cooperating intermolecular associations between protein molecules.…”

Section: Resultsmentioning

confidence: 99%

Biaxial Extensional Viscosity of Sheeted Noodle Dough

2007

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The flows encountered during the sheeting process contain a more extensional component and more stretching than simple shear. Evaluating the properties of the extensional rheological flow of wheat flour dough is essential to better understand the sheeting process and the final quality of the product. Our results show that the curves of biaxial extensional viscosity versus extensional strain rate for dough from different wheat cultivars including Dark Northern Spring (DNS), Hard Red Winter (HRW), and Western White Wheat (WW) with protein contents of 7.81–18.09% and water contents of 32–40% could be discriminated. During a lubricated compression test, the sheeted dough displayed a region of extensional thickening followed by a region of mild extensional thinning, giving rise to an s‐shaped extensional stress‐strain rate curve. The higher degree of extensional thinning was exhibited for the sheeted dough prepared from the flour of DNS and HRW wheat mixture with an extensional thinning index of n = 0.65–0.74; while the lower degree of extensional thinning was displayed for the DNS wheat with an extensional thinning index of n = 0.89–0.96. The data of biaxial extensional viscosity (ηBmax) versus water content and protein content could be described by power relationships. The results suggest that biaxial extensional viscosity can be a useful modeling and process design parameter that objectively represents the rheological properties during dough sheeting.

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Section: Resultsmentioning

confidence: 99%

Biaxial Extensional Viscosity of Sheeted Noodle Dough

2007

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“…Also a decrease in the size of gluten aggregates, due to the reduction of disulphide bridges, could result in increased viscosity (11). Ewart (12) has reported a decrease in Time H…”

Section: Reduction With 2-mercaptoethanolmentioning

confidence: 96%

Dispersions of Wheat Proteins Obtained by Alkali-Acid Treatment - Flow Properties

Wannerberger

Eliasson

1991

Journal of Dispersion Science and Technology

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Thc flow properties of alkali-acid treated wheat protein dispersions were studied. Wheat gluten was treated with NaOH and then HCI of different concentrations. The dispersions showed lower viscosity when increased alkali-acid concentrations were used. The viscosity was also measured at different protein concentrations and at different pH-values.Surfactnnts (ionic as well as non-ionic) were used with the purpose to reduce the viscosity in the alkali-acid treated dispersions. However, no further reduction in viscosity was obtained when adding tensides to the dispersions.Reduction of wheat protein was performed with 2-mercaptoethanol. The dispersions of reduced wheat protein showed an increase in viscosity compared to the unreduced. The difference between the dispersions of reduced and unreduced protein diminished with time.The study also included a comparison between the viscosity of alkali-acid treated defatted gluten and alkali-acid treated vital gluten. The defatted dispersions showed an increased viscosity.

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“…HMW-prolamins contain Cys located also in nonrepeated sequences and those domains present the globular a-helical secondary structures. These Cys residues participate in the formation of intermolecular -S-S-bonds, which stabilise the elastic network of protein complexes (Ewart 1979).…”

Section: Highmoiecular Weight (Hmw) Prolaminsmentioning

confidence: 99%

New aspects of the cereal storage protein synthesis and degradation including the role of thioredoxin, as well as its regulatory properties

Kaczkowski

2000

Acta Physiol Plant

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In this review the thioredoxin (TR) contribution to the multiple oxidoreductive processes, such as the transporting of protein in the electron and proton transfer, are presented. Also its cooperation with NADP+/NADPH, ferredoxin (Fd), TR-reductase and protein disulfide isomerase (PDI) are discussed. The main aspect of the review concerns the participation of TR system in the final oxidation of cereal storage proteins in grain maturation, as well as in the reduction of those proteins during grain germination, preceding their proteolysis. Therefore the newer information on the structure of cereal storage proteins and some aspects of their biosynthesis, are also presented.During the study concerning the TR s,~stem the existence of the mechanisms of its regulatory action are also shown. The regulation of enzymes containing SH groups in the active site, as well as those containing such groups in other regions of the molecule belong to them, the change of oxidation degree (by TR) causes in the latter case the conformation conversion, which regulates the catalysis rate. To this latter group some enzymes of photosynthetic Calvin cycle or the pentose phosphate pathway, could be included. The contribution of TR to those or some other mechanisms is also presented.List of abbreviations: DTT -dithiothreitol, ER-endoplasmic reticulum, Fd -feiTedoxin, MDH -malate dehydrogenase, 2-ME -2-mercaptoethanol, p.a. -post anthesis, PDI -protein disulfide isomerase, PPI -peptidyl-prolyl-cis-trans-isomerase, SDS -sodium salt of dodecylsulfate, TR -thioredoxin, TR-R -thioredoxin reductase, Mm -molecular mass.

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Glutenin structure

Cited by 63 publications

References 18 publications

Biaxial Extensional Viscosity of Sheeted Noodle Dough

Biaxial Extensional Viscosity of Sheeted Noodle Dough

Dispersions of Wheat Proteins Obtained by Alkali-Acid Treatment - Flow Properties

New aspects of the cereal storage protein synthesis and degradation including the role of thioredoxin, as well as its regulatory properties

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