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Protein composition in different phases obtained by the ultracentrifugation of dough.

Kukhaite, R; Larsson, Helena LU and Johansson, E (2003) In Acta Agronomica Hungarica 51(2). p.163-172
Abstract
Ultracentrifugation was used as a non-destructive method to separate dough into liquid, gel, gluten, starch and bottom phases. The protein composition in the different phases was investigated for dough prepared from spring wheat (Triticum aestivum L.). The SDS-PAGE, SE-HPLC and RP-HPLC methods were used for the analysis. The wheat protein composition of the liquid and gel phases consisted of albumins, globulins and traces of gliadins and glutenins. The gluten phase contained proteins extractable with all the extraction buffers used. A similar protein composition was found in the starch and bottom phases, but in considerably lower amounts. Specific LMW glutenin subunits were identified in the gluten phase by RP-HPLC. The albumin composition... (More)
Ultracentrifugation was used as a non-destructive method to separate dough into liquid, gel, gluten, starch and bottom phases. The protein composition in the different phases was investigated for dough prepared from spring wheat (Triticum aestivum L.). The SDS-PAGE, SE-HPLC and RP-HPLC methods were used for the analysis. The wheat protein composition of the liquid and gel phases consisted of albumins, globulins and traces of gliadins and glutenins. The gluten phase contained proteins extractable with all the extraction buffers used. A similar protein composition was found in the starch and bottom phases, but in considerably lower amounts. Specific LMW glutenin subunits were identified in the gluten phase by RP-HPLC. The albumin composition differed in the gel phase compared to the gluten and bottom phases. Differences in protein composition due to mixing methods were detected only for the albumin composition in the liquid phases. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Acta Agronomica Hungarica
volume
51
issue
2
pages
163 - 172
publisher
Akademiai Kiado
external identifiers
  • scopus:3042840169
ISSN
0238-0161
DOI
language
English
LU publication?
yes
id
93eac756-2ff2-4bcd-8b35-0034986cc945 (old id 128271)
date added to LUP
2007-07-18 15:25:30
date last changed
2018-05-29 10:05:13
@article{93eac756-2ff2-4bcd-8b35-0034986cc945,
  abstract     = {Ultracentrifugation was used as a non-destructive method to separate dough into liquid, gel, gluten, starch and bottom phases. The protein composition in the different phases was investigated for dough prepared from spring wheat (Triticum aestivum L.). The SDS-PAGE, SE-HPLC and RP-HPLC methods were used for the analysis. The wheat protein composition of the liquid and gel phases consisted of albumins, globulins and traces of gliadins and glutenins. The gluten phase contained proteins extractable with all the extraction buffers used. A similar protein composition was found in the starch and bottom phases, but in considerably lower amounts. Specific LMW glutenin subunits were identified in the gluten phase by RP-HPLC. The albumin composition differed in the gel phase compared to the gluten and bottom phases. Differences in protein composition due to mixing methods were detected only for the albumin composition in the liquid phases.},
  author       = {Kukhaite, R and Larsson, Helena and Johansson, E},
  issn         = {0238-0161},
  language     = {eng},
  number       = {2},
  pages        = {163--172},
  publisher    = {Akademiai Kiado},
  series       = {Acta Agronomica Hungarica},
  title        = {Protein composition in different phases obtained by the ultracentrifugation of dough.},
  url          = {http://dx.doi.org/},
  volume       = {51},
  year         = {2003},
}