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Stability of the molecular weight distribution in wheat flour proteins during dough making
Author(s) -
Meredith O. B.,
Wren J. J.
Publication year - 1969
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740200411
Subject(s) - glutenin , chemistry , size exclusion chromatography , sephadex , chromatography , molar mass distribution , wheat flour , solvent , urea , food science , polymer , organic chemistry , biochemistry , enzyme , protein subunit , gene
The dissociating solvent 'AUC, consisting of urea (3 M), acetic acid (0.1 M), and cetyllrimethylammonium bromide (0.01 M) dissolved in water, facilitates comparison of the molecular weight distributions in wheat flour and doughs by means of gel filtration on Sephadex G‐200. Dough making raises protein extract‐ability from about 95% to nearly 100%. the increase is found in the high molecular weight (glutenin) fractions. No other measurable change is found in the molecular weight distribution, even after over‐mixing or after the use of several chemical additives. Hence, intermolecular disulphide reactions between glutenins and the other proteins appear to be insignificant in normal doughs. However, thiols and sodium sulphite do shift the distribution to lower values and give a new peak corresponding to a molecular weight between 80,000 and 100,000. Continuous speetrorphotometric measurement of the effluent from a gel column can be made accurately by using a siphoning cell of simple design.