Molecular Weight Distribution of Polymeric Proteins in Wheat Grains: The Rheologically Active Polymers

被引:11
作者
Aussenac, Thierry [1 ,3 ]
Rhazi, Larbi [1 ,3 ]
Branlard, Gerard [2 ,4 ]
机构
[1] Univ dArtois, Institut PolyTech UniLaSalle, URL 7519, BP 30313, 19 rue Pierre Waguet, F-60026 Beauvais, France
[2] INRAE, UCA UMR1095 GDEC, 5 Chemin Beaulieu, Ferrand, F-63100 Clermont, France
[3] Univ Artois, Inst Polytech UniLaSalle, URL 7519, 19 Rue Pierre Waguet,BP 30313, F-60026 Beauvais, France
[4] INRAE, UCA UMR1095 GDEC, 5 Chemin Beaulieu, F-63100 Clermont Ferrand, France
关键词
wheat; bread making quality; MWD of polymeric proteins; environmental effects on HMW polymers; SULFHYDRYL-DISULFIDE CHANGES; GLUTENIN POLYMERS; BIOCHEMICAL BASIS; BREAD WHEATS; FUNCTIONAL-PROPERTIES; SIZE DISTRIBUTION; STORAGE PROTEINS; FLOUR PROPERTIES; GLUTATHIONE; QUALITY;
D O I
10.3390/foods9111675
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
We characterized the molecular weight distribution of polymeric proteins (PP) of bread wheat grains using asymmetric flow field flow fractionation (A4F). The experiment, involving six environmental conditions and 130 cultivars, offered the opportunity to approach the phenotypic values of the polymer characteristics and their contribution of the rheological properties of flours and/or doughs. The contents of high-molecular-weight polymers (M-W > 2 x 10(6) g center dot mol(-1)) that can be considered as "rheologically active polymers" (RAPP) for their major contribution to dough baking strength and mixing tolerance were mainly controlled by environmental factors. Under the influence of the growing conditions, at the cellular level, the redox status of non-protein free thiol, such as glutathione, is modified and leads to the formation of polymeric protein-bound glutathione conjugates (PPSSG). The accumulation of these conjugates reduces the formation of the RAPP by limiting the intermolecular interactions between PP in the grain during desiccation. This phenomenon is, therefore, potentially responsible for decreases in the technological properties of the wheat genotypes concerned. These first results invite us to continue our investigations to fully confirm this phenomenon, with emphasis on the behavior of wheat genotypes under various growing conditions.
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页数:17
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