Changes in protein size distribution during wheat flour cake processing
2017
Dewaest, Marine | Villemejane, Cindy | Berland, Sophie | Michon, Camille | Verel, Aliette | Morel, Marie Helene | Ingénierie, Procédés, Aliments (GENIAL) ; Institut National de la Recherche Agronomique (INRA)-AgroParisTech | Mondelez International | Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE) ; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)
Aggregation of egg and wheat proteins during cake mixing and baking was monitored by SE-HPLC after sequential extraction of dough and baked cakes in SDS-buffer first and then in SDS/DTE buffer. Three cake recipes were compared, including either only egg, only flour, or both flour and egg proteins. Dough mixing did not result in any changes in protein solubility or size distribution. Baking promoted protein aggregation and quickly resulted in the solubility loss of all proteins within the first extracting solvent with the exception of wheat omega gliadins. Upon baking similar kinetics of proteins solubility loss in SDS-buffer were observed regardless of cake recipes. Extraction of the remaining SDS-insoluble proteins with SDS/DTE buffer allowed total protein recovery but only in the case of cakes made on the basis of only flour. For cakes including eggs and despite the presence of DTE a disulfide reducing agent, very large polymers were release into solution, contrarily to the only flour cakes where only small polypeptides (>70,000 g/mol) were mostly recovered. Protein sequential extraction combined with SE-HPLC analysis highlighted the critical role of egg proteins in triggering wheat and egg proteins complexation into SDS-insoluble aggregates stabilized through disulfide but also non-reducible covalent bonds.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Institut national de la recherche agronomique