The interactive effects of wheat storage proteins in a gluten free model system
The aim of this work was to compare the effects of incorporated wheat storage proteins on the functional properties of rice and wheat flour.The advantage of rice as a base flour compared to wheat is that it does not contain any wheat flour components, and therefore has no interactive effect between wheat glutenin proteins.The incorporation of individual high molecular weight (HMW)glutenin subunit proteins (Bx6, Bx7, and By8) in different ratios had significant positive effects on the mixing requirements of both rice and wheat doughs.Reconstitution experiments using two x+y type high molecular weight glutenin subunits (HMW-GS) pairs together with a bacterially expressed low molecular weight glutenin subunit (LMW-GS) was also carried out in this study.The largest effects of polymer formation and mixing properties of rice flour dough were observed when Bx and By subunits were used in 1:1 ratios and when LMW-GS were in 1:3 ratios.However, with the same ratios when using wheat flour (instead of rice flour) as the base flour, these synergistic effects were not observed.
M.Oszvald G.Balazs S.T(o)m(o)sk(o)zi F.Békés L.Tamás
Deptartment of Plant Physiology and Molecular Plant Biology, E(o)tv(o)s University, Hungary Dept of Applied Biotech and Food Science, Budapest University of Technology and Economics, Hungary FBFD Pty.Ltd.,Beecroft, NS W 2119, Australia
国际会议
The 11th International Gluten Workshop(第十一届国际谷蛋白学术研讨会)
北京
英文
62-66
2012-08-12（万方平台首次上网日期，不代表论文的发表时间）