Size Characterisation of Glutenin Polymers by HPSEC-MALLS

Carceller, Jean-Luc; Aussenac, Thierry

doi:10.1006/jcrs.2000.0356

Cited by 61 publications

(27 citation statements)

References 21 publications

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“…These polymers cover a broad range of molecular mass with very high values up to several million Dalton in the case of glutenins (Carceller & Assenac, 2001). The film forming solutions were obtained with a dispersion of gluten proteins in an acetic and ethanolic liquid phase.…”

Section: Resultsmentioning

confidence: 99%

Influence of relative humidity on carbon dioxide sorption in wheat gluten films

Pochat-Bohatier

Sánchez

Gontard

2006

Journal of Food Engineering

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Section: Resultsmentioning

confidence: 99%

Influence of relative humidity on carbon dioxide sorption in wheat gluten films

Pochat-Bohatier

Sánchez

Gontard

2006

Journal of Food Engineering

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“…Gluten proteins comprise a highly polydisperse system of polymers, classically divided into two groups based on their extractability in alcohols: gliadins and glutenins. The gliadins are single-chain polypeptides with molecular weight (MW) ranging from 2 × 10 4 to 7 × 10 4 , whilst the glutenins are multiple-chain polymeric proteins in which individual polypeptides are thought to be linked into a network by intermolecular disulphide and hydrogen bonds to give a wide MWD [2] ranging between 10 5 to well beyond 10 8 . It is only recently that it has been possible to measure and quantify the high MW glutenin polymers known to responsible for variations in breadmaking quality using techniques such as dynamic light scattering [3][4][5][6], and their conformation and structure by techniques such as X-ray and electron scattering [7], NMR [8,9] and FTIR spectroscopy [10], hydrodynamic studies in solution [11] and AFM [12].…”

Section: Dough Rheology -Its Relationships With Quality and Gluten Pomentioning

confidence: 99%

The physics of baking: rheological and polymer molecular structure–function relationships in breadmaking

Dobraszczyk

2004

Journal of Non-Newtonian Fluid Mechanics

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Molecular size and structure of the gluten polymers that make up the major structural components of wheat are related to their rheological properties via modern polymer rheology concepts. Interactions between polymer chain entanglements and branching are seen to be the key mechanisms determining the rheology of HMW polymers. Recent work confirms the observation that dynamic shear plateau modulus is essentially independent of variations in MW amongst wheat varieties of varying baking performance and is not related to variations in baking performance, and that it is not the size of the soluble glutenin polymers, but the structural and rheological properties of the insoluble polymer fraction that are mainly responsible for variations in baking performance.The rheological properties of gas cell walls in bread doughs are considered to be important in relation to their stability and gas retention during proof and baking, in particular their extensional strain hardening properties. Large deformation rheological properties of gas cell walls were measured using biaxial extension for a number of doughs of varying breadmaking quality at constant strain rate and elevated temperatures in the range 25-60 • C. Strain hardening and failure strain of cell walls were both seen to decrease with temperature, with cell walls in good breadmaking doughs remaining stable and retaining their strain hardening properties to higher temperatures (60 • C), whilst the cell walls of poor breadmaking doughs became unstable at lower temperatures (45-50 • C) and had lower strain hardening. Strain hardening measured at 50 • C gave good correlations with baking volume, with the best correlations achieved between those rheological measurements and baking tests which used similar mixing conditions. As predicted by the Considere failure criterion, a strain hardening value of 1 defines a region below which gas cell walls become unstable, and discriminates well between the baking quality of a range of commercial flour blends of varying quality. This indicates that the stability of gas cell walls during baking is strongly related to their strain hardening properties, and that extensional rheological measurements can be used as predictors of baking quality.

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“…Gliadins have a MW distribution ranging from 3 to 8 Â 10 4 Da, whereas the glutenin fraction is comprised of aggregated proteins in which individual polypeptides are thought to be linked via interchain disulfide bonds to give a wide MW distribution that ranges from 10 5 to 10 7 Da (Carceller and Aussenac, 2001;Wahlund et al, 1996). A gluten network is formed on hydration of its protein fractions and input of mechanical energy, processes which are responsible for the rheological properties of dough.…”

Section: Introductionmentioning

confidence: 99%