LAPSE:2023.5624
Published Article
LAPSE:2023.5624
Changes in Hydrophobic Interactions among Gluten Proteins during Dough Formation
Sonoo Iwaki, Katsuyuki Hayakawa, Bin-Xiao Fu, Chikako Otobe
February 23, 2023
In this study, changes in hydrophobic interactions among gluten proteins were analyzed during dough mixing. Size-exclusion high-performance chromatography and two-dimensional fluorescence difference gel electrophoresis were performed on proteins extracted with 1-propanol by weakening the hydrophobic interaction. The amount of proteins extracted with 30% 1-propanol increased from the start of mixing to peak consistency, suggesting that the hydrophobic interactions among the strongly aggregated proteins weakened and resulted in disaggregation. The amount of proteins extracted with 10% 1-propanol decreased during hydration, indicating that these proteins aggregated through relatively weak hydrophobic interactions. The proteins that extractability decreased were mainly low molecular weight glutenin, α-gliadin, and γ-gliadin. The amount of monomeric proteins extracted with 30% 1-propanol decreased after peak consistency. The decreased protein was mainly ω-gliadin, indicating that ω-gliadin aggregated with other proteins through hydrophobic interactions. A front-face fluorescence analysis was performed on the dough with the addition of 8-anilino-1-naphthalenesulfonic acid or thioflavin T. The fluorescence intensity increased as a result of exposure to the hydrophobic groups of the gluten proteins and the formation of protein aggregates during dough mixing. These results indicate the importance of hydrophobic interactions in dough formation.
Keywords
aggregation, dough, flour, hydrophobic interaction, Mixing, wheat
Subject
Suggested Citation
Iwaki S, Hayakawa K, Fu BX, Otobe C. Changes in Hydrophobic Interactions among Gluten Proteins during Dough Formation. (2023). LAPSE:2023.5624
Author Affiliations
Iwaki S: Cereal Science Research Center of Tsukuba, Nisshin Flour Milling Inc., 13 Ohkubo Tsukuba, Ibaraki 300-2611, Japan; Degree Programs in Life and Earth Science, Graduate School of Science and Technology, University of Tsukuba, 1-1-1 Tennodai Tsukuba, Ibaraki
Hayakawa K: Cereal Science Research Center of Tsukuba, Nisshin Flour Milling Inc., 13 Ohkubo Tsukuba, Ibaraki 300-2611, Japan
Fu BX: Grain Research Laboratory, Canadian Grain Commission, 303 Main Street, Winnipeg, MB R3C 3G8, Canada [ORCID]
Otobe C: Degree Programs in Life and Earth Science, Graduate School of Science and Technology, University of Tsukuba, 1-1-1 Tennodai Tsukuba, Ibaraki 305-8577, Japan; Institute of Crop Science, National Agriculture and Food Research Organization, 2-1-2 Kannondai T
Journal Name
Processes
Volume
9
Issue
7
First Page
1244
Year
2021
Publication Date
2021-07-19
Published Version
ISSN
2227-9717
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Original Submission
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PII: pr9071244, Publication Type: Journal Article
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LAPSE:2023.5624
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doi:10.3390/pr9071244
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Feb 23, 2023
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Feb 23, 2023
 
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