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METHODOLOGIES FOR SYMMETRICAL‐FLOW FIELD‐FLOW FRACTIONATION ANALYSIS OF POLYMERIC GLUTENIN
Author(s) -
DAQIQ LAILA,
FELLOWS CHRISTOPHER M.,
BEKES FERENC,
LEES EDITH
Publication year - 2007
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.2007.00098.x
Subject(s) - glutenin , fractionation , field flow fractionation , molar mass distribution , polymer , materials science , biological system , wheat flour , flow (mathematics) , mathematics , chromatography , chemistry , food science , composite material , biology , biochemistry , geometry , protein subunit , gene
Symmetrical‐flow field‐flow fractionation analysis was used to estimate the molecular size distribution (MSD) of glutenin from Australian wheat cultivars. The high molecular weight end of the MSD is important for predicting dough quality, but is difficult to measure by most characterization methods. Two parameters were considered to quantify the high molecular part of the distribution. A measure of the ratio of the rates of chain extension and termination, Λ , was adopted from methods introduced for synthetic polymers. The molecular weight below which 99% of total signal intensity should be observed, A99 , was also estimated. It was hypothesized that Λ would not be sensitive to extraction conditions, but it was found to be dependent on the sonication time used in isolation of the glutenin. Λ and A99 showed strong positive correlations with mixing time and maximum resistance to extension, parameters related to dough quality.PRACTICAL APPLICATIONS The goal of this work was to develop structure–property relations allowing prediction of dough quality properties important in bread manufacture (e.g., maximum resistance of dough to extension) from measurements of the size distribution of the glutenins present in the flour. Two parameters were derived enabling such predictions that do not require accurate measurement of the peak size or measurement of the entire glutenin size distribution. These parameters may be of use in assessing wheat cultivars for bread and pasta manufacture.