Mixing dynamics and molecular interactions of HMW glutenins, LMW glutenins, and gliadins analyzed by fluorescent co-localization and protein network quantification

Gluten proteins and their impact affecting the texture and rheology of wheat-based food products is well-known. We are now using newly developed antibodies for LMW and HMW glutenins along with gliadin antibodies, all of them conjugated with Quantum Dots to visualize these gluten subunits in wheat dough during dough mixing. We are also using Confocal Laser Scanning Microscopy and image analysis software from to obtain quantitative analysis regarding the degree of co-localization of the different gluten subunits in the same dough area and the quantification of the gluten network branches. The co-localization coefficient is shown as a promising technique to evaluate the interaction between different components in dough samples. We are linking the qualitative observations and quantitative data of gliadins, LMW glutenins, and HMW glutenins to dough physical characteristics at different stages of mixing in a Brabender farinograph. During dough mixing the three gluten subunits associate together to form a strong gluten network however, with continuous mixing, LMW glutenins dissociate from the network first, followed by a later dissociation of the HMW glutenins. Visualizing the distribution of the gluten subunits during mixing is helping us advance our understanding of the mechanism of dough development.