Wang Xiaolong, Appels Rudi, Zhang Xiaoke, Diepeveen Dean, Torok Kitti, Tomoskozi Sandor, Bekes Ferenc, Ma Wujun, Sharp Peter, 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 Sep 15;231:247-257. doi: 10.1016/j.foodchem.2017.03.115. Epub 2017 Mar 23.
Wheat grain proteins responses to mixing and thermal treatment were investigated using Mixolab-dough analysis systems with flour from two cultivars, Ventura-26 (normal amylose content) and Ventura-19 (reduced amylose content). Size exclusion high performance liquid chromatography (SE-HPLC) and two-dimensional gel electrophoresis (2-DGE) analysis revealed that, stress associated and metabolic proteins largely interacted with dough matrix of Ventura-26 after 26min (56°C); gliadins, avenin-like b proteins, LMW-GSs, and partial globulins showed stronger interactions within the dough matrix of Ventura-26 at 32min/C3 (80°C), thereafter, however, stronger protein interactions were observed within the dough matrix of Ventura-19 at 38min/C4 (85°C) and 43min (80°C). Thirty-seven proteins associated with changes in dough matrix due to reduced amylose content were identified by mass spectrometry and mainly annotated to the chromosome group 1, 4, and 6. The findings provide new entry points for modifying final product attributes.
利用Mixolab面团分析系统，以Ventura - 26（正常直链淀粉含量）和Ventura - 19（降低直链淀粉含量）两个品种的面粉，研究了小麦籽粒蛋白质对混合和热处理的反应。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，胁迫相关蛋白和代谢蛋白在26分钟（56℃）后主要与Ventura - 26的面团基质相互作用；醇溶蛋白、类燕麦蛋白b、低分子量谷蛋白亚基和部分球蛋白在32分钟/C3（80℃）时在Ventura - 26的面团基质中表现出更强的相互作用，然而，此后在38分钟/C4（85℃）和43分钟（80℃）时在Ventura - 19的面团基质中观察到更强的蛋白质相互作用。通过质谱鉴定了37种因直链淀粉含量降低而与面团基质变化相关的蛋白质，主要注释在第1、4和6染色体组上。这些发现为改变最终产品属性提供了新的切入点。
