Solubility variation of wheat dough proteins: A practical way to track protein behaviors in dough processing

Xiaolong Wang; Rudi Appels; Xiaoke Zhang; Ferenc Bekes; Dean Diepeveen; Wujun Ma; Xinzhong Hu; Shahidul Islam

doi:10.1016/j.foodchem.2019.126038

Solubility variation of wheat dough proteins: A practical way to track protein behaviors in dough processing

Food Chem. 2020 May 15:312:126038. doi: 10.1016/j.foodchem.2019.126038. Epub 2019 Dec 19.

Authors

Xiaolong Wang¹, Rudi Appels², Xiaoke Zhang³, Ferenc Bekes⁴, Dean Diepeveen⁵, Wujun Ma⁶, Xinzhong Hu⁷, Shahidul Islam⁸

Affiliations

¹ College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China; Australia China Centre for Wheat Improvement, College of Science Health Engineering and Education, Murdoch University, 90, South Street, Murdoch, WA 6150, Australia.
² School of Bio Sciences, University of Melbourne, Parkville, VIC 3010, Australia. Electronic address: rudi.appels@unimelb.edu.au.
³ College of Agronomy, Northwest A & F University, Yangling, Shaanxi 712100, China.
⁴ FBFD PTY LTD, Sydney, Australia.
⁵ Australia China Centre for Wheat Improvement, College of Science Health Engineering and Education, Murdoch University, 90, South Street, Murdoch, WA 6150, Australia; Department of Primary Industries and Regional Development, Western Australia, 3 Baron-Hay Court, South Perth, WA 6151, Australia.
⁶ Australia China Centre for Wheat Improvement, College of Science Health Engineering and Education, Murdoch University, 90, South Street, Murdoch, WA 6150, Australia.
⁷ College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China.
⁸ Australia China Centre for Wheat Improvement, College of Science Health Engineering and Education, Murdoch University, 90, South Street, Murdoch, WA 6150, Australia. Electronic address: S.Islam@murdoch.edu.au.

PMID: 31896458
DOI: 10.1016/j.foodchem.2019.126038

Abstract

To understand wheat dough protein behavior under dual mixing and thermal treatment, solubility of Mixolab-dough proteins were investigated using nine extraction buffers of different dissociation capacities. Size exclusion high performance liquid chromatography (SE-HPLC) and two-dimensional gel electrophoresis (2-DGE) demonstrated that overall changes of protein fractions and dynamic responses of specific proteins during dough processing were well reflected by their solubility variations. After starch pasting, the abundance of 0.5 M NaCl extractable proteins were decreased except for six protein groups including α-amylase inhibitors and superoxide dismutase (SOD). The solubility loss of glutenin proteins at C3 (32 min; 80 ℃) was mainly ascribed to the un-extractable HMW-GSs, LMW-GSs, globulin and triticin, while the extract yield of α-, β-, γ-gliadins and avenin-like proteins (ALPs) increased after starch pasting. Differential responses of dough proteins to extraction systems provides the basis for further exploring wheat protein dynamics in processing.

Keywords: 2-DGE; Gluten proteins; Non-gluten proteins; Protein behavior; SE-HPLC.

MeSH terms

Bread / analysis*
Chromatography, High Pressure Liquid
Electrophoresis, Gel, Two-Dimensional
Flour / analysis*
Gliadin / chemistry
Glutens / chemistry
Solubility
Starch / chemistry
Triticum / chemistry*

Substances

Glutens
Starch
Gliadin
glutenin