Wang Xiaolong, Appels Rudi, Zhang Xiaoke, Bekes Ferenc, Torok Kitti, Tomoskozi Sandor, Diepeveen Dean, Ma Wujun, Islam Shahidul
College of Agronomy, Northwest A & F University, Yangling, Shaanxi 712100, People's Republic of China; School of Veterinary and Life Sciences, Murdoch University, 90, South Street, Murdoch, WA 6150, Australia.
School of Veterinary and Life Sciences, Murdoch University, 90, South Street, Murdoch, WA 6150, Australia.
Food Chem. 2017 Feb 15;217:542-551. doi: 10.1016/j.foodchem.2016.08.060. Epub 2016 Aug 24.
Sequential protein behavior in the wheat dough matrix under continuous mixing and heating treatment has been studied using Mixolab-dough samples from two Australian wheat cultivars, Westonia and Wyalkatchem. Size exclusion high performance liquid chromatography (SE-HPLC) and two-dimensional gel electrophoresis (2-DGE) analysis indicated that 32min (80°C) was a critical time point in forming large protein complexes and loosing extractability of several protein groups like y-type high molecular weight glutenin subunits (HMW-GSs), gamma-gliadins, beta-amylases, serpins, and metabolic proteins with higher mass. Up to 32min (80°C) Westonia showed higher protein extractability compared to Wyalkatchem although it was in the opposite direction thereafter. Twenty differentially expressed proteins could be assigned to chromosomes 1D, 3A, 4A, 4B, 4D, 6A, 6B, 7A and 7B. The results expanded the range of proteins associated with changes in the gluten-complex during processing and provided targets for selecting new genetic variants associated with altered quality attributes of the flour.
利用来自两个澳大利亚小麦品种韦斯托尼亚（Westonia）和怀亚尔卡琴（Wyalkatchem）的Mixolab面团样品，研究了在连续混合和加热处理下小麦面团基质中蛋白质的连续行为。尺寸排阻高效液相色谱（SE-HPLC）和二维凝胶电泳（2-DGE）分析表明，32分钟（80°C）是形成大蛋白质复合物以及丧失几种蛋白质组（如y型高分子量谷蛋白亚基（HMW-GSs）、γ-醇溶蛋白、β-淀粉酶、丝氨酸蛋白酶抑制剂和较高分子量的代谢蛋白）可提取性的关键时间点。在32分钟（80°C）之前，韦斯托尼亚的蛋白质可提取性高于怀亚尔卡琴，但此后情况相反。20种差异表达蛋白可定位到1D、3A、4A、4B、4D、6A、6B、7A和7B染色体上。这些结果扩大了与加工过程中面筋复合物变化相关的蛋白质范围，并为选择与面粉品质属性改变相关的新基因变异提供了靶点。
