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Polymerization of wheat gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed bread.
Food Chem. 2016 Jun 15; 201:275-83.FC

Abstract

Polymerization of gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed bread (CSB) were investigated, providing a theoretical basis to improve and regulate the quality of CSB. Protein extractability and free sulfhydryl (SH) contents increased to some degree during the dough preparation stage, but significantly (P<0.05) decreased during steaming. Remarkable protein aggregates were observed in sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) patterns. The microstructure study of the gas cell and the protein network by confocal laser scanning microscopy (CLSM) further revealed the formation of a continuous and three-dimensional gluten network. The loss and recovery of GMP wet weight during dough processing were significant (P<0.05). Glutenin depolymerization negatively correlated with GMP wet weight and the contents of high molecular weight glutenin subunits (HMW-GS) and low molecular weight glutenin subunits (LMW-GS). Gluten polymerization led to a decrease in G' and G″ of GMP while gluten depolymerization induced a slight recovery in G' and G″ of GMP.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Wang XY
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
Guo XN
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China. Electronic address: xiaonaguo@jiangnan.edu.cn.
Zhu KX
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China. Electronic address: kxzhu@jiangnan.edu.cn.

MeSH

BreadElectrophoresis, Polyacrylamide GelGlutensPolymerizationSteamTriticum

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

26868577

Citation

Wang, Xiang-Yu, et al. "Polymerization of Wheat Gluten and the Changes of Glutenin Macropolymer (GMP) During the Production of Chinese Steamed Bread." Food Chemistry, vol. 201, 2016, pp. 275-83.
Wang XY, Guo XN, Zhu KX. Polymerization of wheat gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed bread. Food Chem. 2016;201:275-83.
Wang, X. Y., Guo, X. N., & Zhu, K. X. (2016). Polymerization of wheat gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed bread. Food Chemistry, 201, 275-83. https://doi.org/10.1016/j.foodchem.2016.01.072
Wang XY, Guo XN, Zhu KX. Polymerization of Wheat Gluten and the Changes of Glutenin Macropolymer (GMP) During the Production of Chinese Steamed Bread. Food Chem. 2016 Jun 15;201:275-83. PubMed PMID: 26868577.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Polymerization of wheat gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed bread. AU - Wang,Xiang-Yu, AU - Guo,Xiao-Na, AU - Zhu,Ke-Xue, Y1 - 2016/01/18/ PY - 2015/09/12/received PY - 2015/12/05/revised PY - 2016/01/18/accepted PY - 2016/2/13/entrez PY - 2016/2/13/pubmed PY - 2016/11/2/medline KW - 5,5′-Dithio-2-nitrobenzoic acid (PubChem CID: 6254) KW - Acetonitrile (PubChem CID: 6342) KW - Acrylamide (PubChem CID: 6579) KW - Chinese steamed bread KW - Dithiothreitol (PubChem CID: 446094) KW - Fluorescein isothiocyanate (PubChem CID: 18730) KW - GMP KW - Gluten KW - Microstructure KW - Polymerization KW - Protein extractability KW - Rhodamin B (PubChem CID: 13806) KW - Sodium dodecyl sulfate (PubChem CID: 3423265) KW - Trifluoroacetic acid (PubChem CID: 6422) KW - Tris (PubChem CID: 6503) KW - Urea (PubChem CID: 1176) SP - 275 EP - 83 JF - Food chemistry JO - Food Chem VL - 201 N2 - Polymerization of gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed bread (CSB) were investigated, providing a theoretical basis to improve and regulate the quality of CSB. Protein extractability and free sulfhydryl (SH) contents increased to some degree during the dough preparation stage, but significantly (P<0.05) decreased during steaming. Remarkable protein aggregates were observed in sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) patterns. The microstructure study of the gas cell and the protein network by confocal laser scanning microscopy (CLSM) further revealed the formation of a continuous and three-dimensional gluten network. The loss and recovery of GMP wet weight during dough processing were significant (P<0.05). Glutenin depolymerization negatively correlated with GMP wet weight and the contents of high molecular weight glutenin subunits (HMW-GS) and low molecular weight glutenin subunits (LMW-GS). Gluten polymerization led to a decrease in G' and G″ of GMP while gluten depolymerization induced a slight recovery in G' and G″ of GMP. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/26868577/Polymerization_of_wheat_gluten_and_the_changes_of_glutenin_macropolymer__GMP__during_the_production_of_Chinese_steamed_bread_ DB - PRIME DP - Unbound Medicine ER -