The glutenin macropolymer of wheat flour doughs

Lindsay, Megan P.; Skerritt, John H.

doi:10.1016/s0924-2244(00)00004-2

Cited by 192 publications

(125 citation statements)

References 26 publications

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“…Different investigations have reported that the unique viscoelastic properties of wheat grains reside primarily in the gluten forming storage proteins of its endosperm (Gianibelli et al, 2001;Greenwood and Ewart, 1975;Lindsay and Skerritt, 1999). Many parameters such as the quality of flour protein, the amount of gluten, proportion of gluten proteins, and the type of subunits present in the flour are evaluated to predict the quality of dough and bakery products (Saxena et al, 1997).…”

Section: Introductionmentioning

confidence: 99%

Viscoelastic properties of tablets from Osborne fractions, pentosans, flour and bread evaluated by creep tests

Escalante‐Aburto¹,

Figueroa‐Cárdenas²,

Velés‐Medina³

et al. 2017

International Agrophysics

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A b s t r a c t. Little attention has been given to the influence of non-gluten components on the viscoelastic properties of wheat flour dough, bread making process and their products. The aim of this study was to evaluate by creep tests the viscoelastic properties of tablets manufactured from Osborne solubility fractions (globulins, gliadins, glutenins, albumins and residue), pentosans, flour and bread. Hard and soft wheat cultivars were used to prepare the reconstituted tablets. Sintered tablets (except flour and bread) showed similar values to those obtained from the sum of the regression coefficients of the fractions. Gliadins and albumins accounted for about 54% of the total elasticity. Gliadins contributed with almost half of the total viscosity (45.7%), and showed the highest value for the viscosity coefficient of the viscous element. When the effect of dilution was evaluated, the residue showed the highest instantaneous elastic modulus (788.2 MPa). Retardation times of the first element (λ 1 ̴ 3.5 s) were about 10 times lower than the second element (λ 2 ̴ 39.3 s). The analysis of compliance of data corrected by protein content in flour showed that the residue fraction presented the highest values. An important contribution of non-gluten components (starch, albumins and globulins) on the viscoelastic performance of sintered tablets from Osborne fractions, flour and bread was found.

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Section: Introductionmentioning

confidence: 99%

Viscoelastic properties of tablets from Osborne fractions, pentosans, flour and bread evaluated by creep tests

Escalante‐Aburto¹,

Figueroa‐Cárdenas²,

Velés‐Medina³

et al. 2017

International Agrophysics

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“…Most of the gliadins contain six or eight cysteine residues forming intrachain disulfide bonds. [10][11][12] Furthermore, while the molar mass of gliadins ranges from 30,000 to 60,000 g/mol, the molar mass of glutenins extend from around 500,000 g/mol to above 10 7 g/mol. In a previous study, the adhesive properties of wheat gluten were compared and found to be inferior to those of soy protein isolate.…”

Section: Introductionmentioning

confidence: 99%

Wheat gluten fractions as wood adhesives—glutenins versus gliadins

Nordqvist

Thedjil

Khosravi

et al. 2011

J of Applied Polymer Sci

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Plant proteins, such as wheat gluten, constitute attractive raw materials for sustainable wood adhesives. In this study, alkaline water dispersions of the protein classes of wheat gluten, glutenin, and gliadin were used as adhesives to bond together wood substrates of beech. The aim of the study is to measure the tensile shear strength of the wood substrates to compare the adhesive performance of glutenin and gliadin and to investigate the influence of application method and penetration of the dispersions into the wood material. A sodium hydroxide solution (0.1M) was used as dispersing and denaturing agent. Dispersions with different protein concentrations and viscosities were used, employing wheat gluten dispersions as references. Two different application methods, a press temperature of 110 C and a press time of 15 min, were employed. The tensile shear strength and water resistance of the wood substrates were compared, using a slightly modified version of the European Standard EN 204. The bond lines of the substrates were examined by optical microscopy to study the penetration and bond-line thickness. The results reveal that the adhesive properties of gliadin are inferior to that of both glutenin and wheat gluten, especially in terms of water resistance. However, the tensile shear strength and the water resistance of gliadin are significantly improved when over-penetration of the protein into the wood material is avoided, rendering the adhesive performance of gliadin equal to that of glutenin and wheat gluten. V C 2011 Wiley Periodicals, Inc. J Appl

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“…SDS-insoluble glutenin polymers which have higher content of HMW-GS and LMW-GS, were larger in size compared with SDS-soluble polymers (Lindsay and Skerritt 1999). Liang et al (2008) reported that the HMW-GS contents were negatively correlated with volume percentage of GMP particles < 100 μm, but positively correlated with that of particles > 100 μm.…”

Section: Discussionmentioning

confidence: 99%