NDLI: Dispersion in the presence of acetic acid or ammonia confers gliadin-like characteristics to the glutenin in wheat gluten.

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Dispersion in the presence of acetic acid or ammonia confers gliadin-like characteristics to the glutenin in wheat gluten.

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Dispersion in the presence of acetic acid or ammonia confers gliadin-like characteristics to the glutenin in wheat gluten.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Murakami, Tetsuya Kitabatake, Naofumi Tani, Fumito
Description	Country affiliation: Japan Author Affiliation: Murakami T ( Div. of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto Univ., Gokasho, Uji, Kyoto, 611-0011, Japan)
Abstract	Spray-dried gluten has unique properties and is commercially available in the food industry worldwide. In this study, we examined the viscoelastic properties of gluten powder prepared by dispersion in the presence of acetic acid or an ammonia solvent and then followed by lyophilization instead of a spray drying. Mixograph measurements showed that the acid- and ammonia-treated gluten powders had marked decreases in the time to peak dough resistance when compared with the control gluten powder. The integrals of the dough resistance and bandwidth for 3 min after peak dough resistance decreased in both treated gluten powders. Similar phenomena were observed when gliadin was supplemented to gluten powders. Basic and acidic conditions were applied to the acid- and ammonia-treated gluten powders, respectively, and the viscoelastic behaviors were found to depend on the pH in the gluten dispersion just before lyophilization. These behaviors suggest that gluten may assume a reversible change in viscoelasticity by a fluctuation in pH during gluten dispersion. SDS-PAGE showed that the extractable proteins substantially increased in some polymeric glutenins including the low molecular weight-glutenin subunit (LMW-GS) when the ammonia-treated gluten powder was extracted with 70% ethanol. In contrast, the extractable proteins markedly increased in many polymeric glutenins including the high molecular weight-glutenin subunit and/or the LMW-GS when the acid-treated gluten powder was extracted with 70% ethanol. It thus follows that the extractability of polymeric glutenin to ethanol increases similarly to gliadin when gluten is exposed to an acidic or a basic pH condition; therefore, glutenin adopts gliadin-like characteristics.
File Format	HTM / HTML
ISSN	00221147
Issue Number	2
Volume Number	80
e-ISSN	17503841
Journal	Journal of Food Science
Language	English
Publisher	Wiley (on behalf ofInstitute of Food Technologists)
Publisher Date	2015-02-01
Publisher Place	United States
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Food science Acetic Acid Metabolism Ammonia Gliadin Glutens Chemistry Triticum Electrophoresis, Polyacrylamide Gel Flour Food Handling Freeze Drying Drug Effects Molecular Weight Viscosity Journal Article
Content Type	Text
Resource Type	Article
Subject	Food Science

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Molecular Analysis of the Polymeric Glutenins with Gliadin-Like Characteristics That Were Produced by Acid Dispersion of Wheat Gluten.

Extractability and chromatographic characterization of wheat (triticum aestivum l.) bran protein.

Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat gluten.

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Effects of gliadin and glutenin on the hygroscopicity of freeze-dried apple powders

High-molecular-weight glutenin subunit-deficient mutants induced by ion beam and the effects of Glu-1 loci deletion on wheat quality properties.

Effect of Modified Wheat Gluten on Boiling Resistance Capacity of Pork Meatballs.

Effect of acetic acid deamidation-induced modification on functional and nutritional properties and conformation of wheat gluten.

Relationship between common wheat (Triticum aestivum L.) gluten proteins and dough rheological properties

Dispersion in the presence of acetic acid or ammonia confers gliadin-like characteristics to the glutenin in wheat gluten.

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Molecular Analysis of the Polymeric Glutenins with Gliadin-Like Characteristics That Were Produced by Acid Dispersion of Wheat Gluten.

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Dispersion in the presence of acetic acid or ammonia confers gliadin-like characteristics to the glutenin in wheat gluten.