Protein composition in different phases obtained by the ultracentrifugation of dough

Abstract

Ultracentrifugation was used as a non-destructive method to separate dough into liquid, gel, gluten, starch and bottom phases. The protein composition in the different phases was investigated for dough prepared from spring wheat (Triticum aestivum L.). The SDS-PAGE, SE-HPLC and RP-HPLC methods were used for the analysis.The wheat protein composition of the liquid and gel phases consisted of albumins, globulins and traces of gliadins and glutenins. The gluten phase contained proteins extractable with all the extraction buffers used. A similar protein composition was found in the starch and bottom phases, but in considerably lower amounts. Specific LMW glutenin subunits were identified in the gluten phase by RP-HPLC. The albumin composition differed in the gel phase compared to the gluten and bottom phases.Differences in protein composition due to mixing methods were detected only for the albumin composition in the liquid phases.

Amaranth, quinoa and oat doughs: Mechanical and rheological behaviour, polymeric protein size distribution and extractability

“…Polymeric proteins from doughs were fractionated through size exclusion high-performance liquid chromatography (SE-HPLC) (LC 10 AD Shimadzu; Shimadzu Corporation Instruments Division, Kyoto, Japan) using a Phenomenex Biosep TM SEC 4000 column (Phenomenex) (Kuktaite et al, 2000(Kuktaite et al, , 2003. The extracted proteins were separated on SE-HPLC according to Gupta et al (1993).…”

“…The percentages of total UPP were calculated as [peak 1 + 2 area (unextractable)/peak 1 + 2 area (total)] Â 100. Peak 1 + 2 area (total) refers to the total of peak 1 + 2 area (extractable) and peak 1 + 2 area (unextractable) (Johansson et al, 2001;Kuktaite et al, 2000Kuktaite et al, , 2003.…”

Study on the interactions between soy and semolina proteins during pasta making

“…Polimeric proteins from semolina, soy flours and milled spaghetti samples were fractionated through size exclusion-high-performance liquid chromatography (SE-HPLC) using a Phenomenex Biosep TM SEC 4000 column (Phenomenex) (Kuktaite, Johansson, & Juodeikiene, 2000;Kuktaite, Larsson, & Johansson, 2003). Proteins from semolina and milled spaghetti were extracted with a two step extraction procedure (Gupta et al, 1993).…”

“…Briefly, the percentage of total UPP was calculated as [peak 1 + 2 area (unextractable)/peak 1 + 2 area (total)] Â 100. Peak 1 + 2 area (total) refers to the total of peak 1 + 2 (extractable) and peak 1 + 2 (unextractable) area (Johansson, Prieto-Linde, & Jonsson, 2001;Kuktaite et al, 2000;Kuktaite et al, 2003).…”

Possibilities of using near infrared reflectance/transmittance spectroscopy for determination of polymeric protein in wheat

“…1): large polymeric proteins (LPP, peak 1), smaller polymeric proteins (SPP, peak 2), large monomeric proteins (LMP, peak 3) and smaller monomeric proteins (SMP, peak 4). 5,24 Molecular weight range and specific composition of the proteins within the SE-HPLC chromatograms are described by Larroque et al 25 Protein parameters were calculated as follows:…”