Breadmaking stability of wheat flours: Relation between mixing properties and molecular weight distribution of polymeric glutenins

• Published in: Journal of cereal science Vol. 42; no. 3; pp. 317 - 326
• Main Authors: Lemelin, E., Aussenac, T., Violleau, F., Salvo, L., Lein, V.
• Format: Journal Article
• Language: English
• Published: Elsevier 01-11-2005
• Subjects: Food and Nutrition; Life Sciences
• ISSN: 0733-5210; 1095-9963
• DOI: 10.1016/j.jcs.2005.03.009

ABSTRACT The use of multi‐angle laser light scattering (MALLS) in conjunction with asymmetrical flow field‐flow fractionation (A‐FFFF) was investigated for the determination of the molecular weight distribution (MWD) of wheat proteins. The wheat flour proteins were dissolved by sonication in 0.1 M sodium phosphate (pH 6.9) containing 2% SDS. The results presented make it evident that efficient separation and size characterization of monomeric ( M < 10 5 g/mol) and polymeric protein (10 5 ≤ M < 10 8 g/mol) wheat proteins can be achieved with A‐FFFF/MALLS/UV in a single run. Therefore, this method appears to be able to detect significant modifications of MWD of wheat protein, whatever the factor inducing these alterations (i.e., genetic or environmental) and whatever the nature of these alterations (i.e., monomeric‐to‐polymeric ratio or MWD of polymeric protein). In the present study, we have indeed demonstrated that the MWD of wheat proteins can be altered from one cultivar to another in three main ways: by changing the relative amounts of monomeric and polymeric proteins, by changing the MWD of polymeric protein, and then by changing both the monomeric‐to‐polymeric ratio and the MWD of polymeric protein.