Superoxide involvement in the reduction of disulfide bonds of wheat gel proteins

Graveland, A.; Bosveld, P.; Lichtendonk, W.J.; Moonen, J.H.E.

doi:10.1016/0006-291x(80)90615-4

Cited by 46 publications

(23 citation statements)

References 5 publications

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“…In extraction experiments, Graveland et al [25] observed that the gluten proteins do not experience any significant breakdown if the dough is mixed in a nitrogen atmosphere. They proposed that the SS bonds are cleaved and turned into thiyl radicals in the presence of O -2 .…”

Section: Extensional Testsmentioning

confidence: 99%

“…At this point the dough is optimally developed. Upon prolonged mixing, the gluten protein sheets get dispersed, and partial disaggregation or even depolymerisation may occur [22,23,24,25,26,27]. Microstructural studies have indeed established that during mixing the gluten proteins undergo significant morphological changes [28,29,30,31].…”

Section: Introductionmentioning

confidence: 99%

“…There is, however, no consensus yet on the exact mechanism by which the SS cross-links are broken during overmixing. Tanaka and Bushuk [24] suggested that SH/SS interchange reactions might be involved, whereas Graveland et al [25] attributed the cleavage of SS bonds to a radical mechanism involving O 2 (see further). For more details regarding the chemical composition of gluten and hypotheses on its network structure, the reader is referred to Wieser [33], MacRitchie [34], Belton [35], van Vliet and Hamer [36], and Kontogiorgos [37].…”

Section: Introductionmentioning

confidence: 99%

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The Impact of Water Content and Mixing Time on the Linear and Non-Linear Rheology of Wheat Flour Dough

et al. 2017

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The viscoelastic properties of wheat flour dough are known to be very sensitive to small changes in water content and mixing time. In this study the simple scaling law originally proposed by [Rheol. Acta 9, 497-500] to capture the water dependency of the dynamic moduli in small amplitude oscillatory shear, was also applied to creep-recovery shear tests and extensional tests. The scaling law turns out to be valid not only in the linear region, but to a certain extent also in the non-linear region. At sufficiently high water levels, a 'free' water phase exists in dough, which attenuates the starch-starch and gluten-starch interactions. Dough characterisation after different mixing times shows that overmixing may cause a disaggregation or even depolymerisation of the gluten network. The network breakdown, as well as the subsequent (partial) recovery, are clearly reflected in the value of the strain-hardening index, for which a maximum is reached at a mixing time close to the optimum as determined with the Mixograph. Finally, the gluten proteins turn out to be much less susceptible to overmixing in an oxygen-lean environment, which demonstrates the significant role of oxygen in the degradation process.

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Section: Extensional Testsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The Impact of Water Content and Mixing Time on the Linear and Non-Linear Rheology of Wheat Flour Dough

et al. 2017

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“…Larré et al (2000) postularon que la TG convierte a las proteínas solubles en polímeros proteicos de alto peso molecular insolubles. Graveland et al (1980) observaron que mediante el uso de detergentes (como dodecil sulfato de sodio) se podía separar una fracción de las proteínas del gluten que llamaron gel de proteínas insolubles en SDS (que más tarde fue renombrado como macropolímero de gluteninas, GMP) y concluyeron que su insolubilidad se debía principalmente al gran tamaño y al elevado grado de polimerización. Cuando se estudió el efecto de la enzima TG sobre el macropolímero de gluteninas, la enzima causó una disminución del contenido de GMP a medida que se incrementó la dosis; es decir, las proteínas del GMP fueron más solubles (Steffolani et al, 2008), contrariamente a lo observado por Larré et al (2000).…”

Section: Uso De Enzimas Para Polimerizar Proteínasunclassified

El rol del gluten en la panificación y el desafío de prescindir de su aporte en la elaboración de pan

Sciarini

Steffolani

León

2016

AgriS

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El rol del gluten en la panificación y el desafío de prescindir de su aporte en la elaboración de pan Sciarini L.S.; M.E. Steffolani y A.E. León resumen La enfermedad celíaca es una enteropatía crónica del intestino delgado inmunomediada y promovida por la exposición a una dieta con gluten en individuos genéticamente predispuestos. La interacción de factores genéticos y ambientales provoca la pérdida de tolerancia a ciertas proteínas presentes en algunos cereales. Recientemente se estableció una prevalencia de celiaquía del 1% en el mundo, con grandes variaciones entre los países. El único tratamiento eficaz es adoptar una dieta libre de gluten. El gluten es una red proteica que se estructura al hidratar la harina y se refuerza mediante el amasado. Está conformado fundamentalmente por dos fracciones proteicas: prolaminas y glutelinas. Estas proteínas juegan un rol preponderante en la calidad de los más tradicionales productos de panificación, por lo que es un gran desafío para investigadores y tecnólogos elaborar estos productos sin contar con esta red. La polimerización de proteínas para simular la red de gluten ha mostrado sus limitaciones, por lo que se profundizó en el estudio de las interacciones entre diferentes componentes como un factor determinante para el desarrollo de productos. Sobre esa base se obtuvieron mejores resultados usando almidón de mandioca y harina de soja activa, gracias a las interacciones específicas establecidas entre ambos componentes.

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“…13,28 During dough fermentation, further changes in the gluten protein network are evident from the observation that gluten proteins become less extractable again. 29,30 During dough fermenting, the gluten protein network plays a major role in retaining the carbon dioxide produced during fermentation and during the initial stages of baking. Gas retention properties in turn determine the loaf volume and crumb structure of the resulting bread.…”

Section: Introductionmentioning

confidence: 99%

The effect of the combination of reducing and oxidising agents on the viscoelastic properties of dough and sensory characteristics of buns

Pečivová

Pavlı́nek

Hrabě

2010

J. Sci. Food Agric.

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Superoxide involvement in the reduction of disulfide bonds of wheat gel proteins

Cited by 46 publications

References 5 publications

The Impact of Water Content and Mixing Time on the Linear and Non-Linear Rheology of Wheat Flour Dough

The Impact of Water Content and Mixing Time on the Linear and Non-Linear Rheology of Wheat Flour Dough

El rol del gluten en la panificación y el desafío de prescindir de su aporte en la elaboración de pan

The effect of the combination of reducing and oxidising agents on the viscoelastic properties of dough and sensory characteristics of buns

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