Protein interactions during flour mixing using wheat flour with altered starch

Wang, Xiaolong; Appels, R.; Zhang, Xiaoke; Diepeveen, Dean; Török, Kitti; Tömösközi, Sándor; Békés, F.; Ma, Wujun; Sharp, P. J.; Islam, Shahidul

doi:10.1016/j.foodchem.2017.03.115

Cited by 31 publications

(16 citation statements)

References 26 publications

(29 reference statements)

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“…According to Osborne, wheat proteins can be divided into three major types, depending on their functionality: simple, conjugated, and derived. In addition to this classification, single proteins can still be subdivided according to their solubility as previously mentioned …”

Section: Methods Of Starch Extractionmentioning

confidence: 99%

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Methods for Extracting Cereal Starches from Different Sources: A Review

et al. 2019

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The versatility of starch products is such that they are used as ingredients and functional supplements in a variety of food, nonfood, and feed applications. As starch is the largest constituent of cereal grains, there is an increasing interest in the isolation of the product from starch sources. Besides that, cereals are the main raw material used for the isolation and extraction of starch. The method of cereal starch isolation is influenced mainly by protein solubility, the level of protein-starch interaction, and characteristics of the starch granules. This review discusses traditional methods as well as recent advances in the extraction of cereal starches. The present review is important for understanding the effects of the particular characteristics of each cereal source in the starch extraction, including the size and morphology of starch granules, the composition of proteins with different solubilities, and protein-starch interactions. This information may avoid waste of reagents and unnecessary steps and facilitate the starch extraction process

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Section: Methods Of Starch Extractionmentioning

confidence: 99%

“…Protein solubility reflects the balance between protein–solvent (hydrophilic) and protein–protein (hydrophobic) interactions. The protein–starch interactions occur due to the electrostatic attraction of opposite charges—i.e., between the negatively charged protein molecules and the positively charged starch granules …”

Section: Introductionmentioning

confidence: 99%

Methods for Extracting Cereal Starches from Different Sources: A Review

et al. 2019

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“…For each protein band sample, 125 nanograms of trypsin were added for digestion. The protein spots identification by MS/MS were as previously described [53].…”

Section: Protein Identification By Ms/msmentioning

confidence: 99%

“…A recent proteomic study indicated that drought stress affects the expression of wheat storage proteins, such as gliadins, glutenins and ALPs as early as 3 days after pollination (DAP), moreover, the misregulated expression is associated with cytoskeleton organization and grain quality proteins in developing seeds [52]. Using Mixolab-dough analysis systems, Wang et al [53] reported that the starch surface proteins (gliadins, b-type ALPs, LMW-GSs, and partial globulins) in common wheat and waxy wheat displayed different performance to mixing and thermal treatment. Recently, many storage proteins, including HMW-GS, gliadins, globulins, ALPs, triticins, and ωsecalins have been identified in wheat endosperm and embryo, which displayed differential accumulation at the protein level between two wheat species that are distinct in grain weight and dough quality, suggesting that ALPs are responsible partly for the quality differences [54].…”

Section: Introductionmentioning

confidence: 99%

Characterising avenin-like proteins (ALPs) from albumin/globulin fraction of wheat grains by RP-HPLC, SDS-PAGE, and MS/MS peptides sequencing

Zhang

Juhász

et al. 2020

BMC Plant Biol

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Background: Wheat grain avenin-like proteins (ALPs) belong to a recently discovered class of wheat grain storage protein. ALPs in wheat grains not only have beneficial effects on dough quality but also display antifungal activities, which is a novel observation for wheat storage proteins. Previous studies have shown that ALPs are likely present in the albumin/globulin fractions of total protein extract from wheat flour. However, the accumulation characteristics of these ALPs in the mature wheat grain remains unknown. Results: In the present study, a total of 13 ALPs homologs were isolated and characterized in the albumin/globulin fractions of the wheat protein extract. A combination of multiple techniques including RP-HPLC, SDS-PAGE, MALDI-TOF and peptide sequencing were used for accurate separation and identification of individual ALP homolog. The C-terminal TaALP-by-4AL/7DS, TaALP-by-4AL/7AS/7DS, TaALP-bx/4AL/7AS/7DS, TaALP-ay-7DS, TaALP-ay-4AL, TaALPax-4AL, TaALP-ax-7AS, and TaALP-ax-7DS, were separated as individual protein bands from wheat flour for the first time. These unique ALPs peptides were mapped to the latest wheat genome assembly in the IWGSC database. The characteristic defence related proteins present in albumin and globulin fractions, such as protein disulfide-isomerase (PDI), grain softness protein (GSP), alpha-amylase inhibitors (AAIs) and endogenous alpha-amylase/subtilisin inhibitor were also found to co-segregate with these identified ALPs, avenin-3 and α-gliadins. The molecular weight range and the electrophoresis segregation properties of ALPs were characterised in comparison with the proteins containing the tryp_alpha_amyl domain (PF00234) and the gliadin domain (PF13016), which play a role in plant immunity and grain quality. We examined the phylogenetic relationships of the AAIs, GSP, avenin-3, α-gliadins and ALPs, based on the alignment of their functional domains. MALDI-TOF profiling indicated the occurrence of certain post-translations modifications (PTMs) in some ALP subunits. Conclusions: We reported for the first time the complete profiling of ALPs present in the albumin/globulin fractions of wheat grain protein extracts. We concluded that majority of the ALPs homologs are expressed in wheat grains. We found clear evidence of PTMs in several ALPs peptides. The identification of both gliadin domain (PF13016) and Tryp_alpha_amyl domain (PF00234) in the mature forms of ALPs highlighted the multiple functional properties of ALPs in grain quality and disease resistance.

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“…Baking quality of wheat products such as cookies and bread are depending on the starch molecular structure and its properties [24]. Lipids, protein and starch are main component of wheat flour [25]. Despite of being world's leading food component, high consumption of wheat-based product can result in a negative health impact such as obesity and type 2 diabetes [26].…”

Section: Starchmentioning

confidence: 99%

Application of Starch and Starch-Based Products in Food Industry

Yazid

Abdullah

Muhammad

et al. 2018

JST

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Starch is an edible polymer derived from plant basis. It is commonly used in food industry as it offers good stabilising effect. Moreover, starch can be easily modified either physically or chemically making it a very versatile source. For instance, its capability to be easily modified and coming from low cost source making starch as one of the most important ingredient in food preparation. There are currently varieties of commercially modified starch available in Malaysian market. For example, potato, corn, wheat and tapioca starch are presently on the top list. However, there are also numbers of unexplored native starch for example from fruits processing waste. Besides, these fruit by-products are considered as underutilised source of starch. Although there are few existing reported studies on starch extracted from fruits seed and other waste products, more new sources are believed to be explored in future according to particular starchbased products industries and demands. Therefore, this review discusses current starch based-products developments and application of unconventional starch in food industry. Acetylationacetic anhydride [153] Esterification -Dodecenyl succinic anhydride [154] Maize Acetylated (Ac) [156] Cross-linked [157] Acha (Digitaria exilis) Cross-linked with citric acid [158] Banana (green/unripe) Hydrochloric acid [159] Mango kernel (Mangifera indica L.) Hydrochloric acid [160] Rice (Oryza sativa L.) Citric acid, lactic acid and acetic acid [161] Acetylationacetic anhydride [162, 163] Cross linkingcitric acid [166] Sago Acid hydrolysis and hydroxypropylation [167] Acetylationacetic anhydride [168] Esterification -Octenyl succinic anhydride (OSA) [169] Durian (Durio zibethinus) seed starch Acetic acid [170] Cross-linking [171] Avocado (Persea americana, Miller) Acetic acid [172] Cross-linking [173] Black eyed pea (Vigna unguiculata) Acid hydrolysis -Concentrated hydrochloric acid (36% by weight) [174] Carioca beans (Phaseolus vulgaris L.; cv. Pérola)

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Protein interactions during flour mixing using wheat flour with altered starch

Cited by 31 publications

References 26 publications

Methods for Extracting Cereal Starches from Different Sources: A Review

Methods for Extracting Cereal Starches from Different Sources: A Review

Characterising avenin-like proteins (ALPs) from albumin/globulin fraction of wheat grains by RP-HPLC, SDS-PAGE, and MS/MS peptides sequencing

Application of Starch and Starch-Based Products in Food Industry

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