Physicochemical properties of protein from pearling fractions of wheat kernels

文献类型： 外文期刊

第一作者： Dai, Meiyao

作者： Dai, Meiyao;Zhang, Yingquan;Zhang, Bo;Guo, Boli;Wei, Yimin;Pan, Weichun

作者机构：

关键词： pearling fraction; physicochemical properties; protein; protein conformation; wheat

期刊名称：CEREAL CHEMISTRY （ 影响因子：1.984； 五年影响因子：2.043 ）

ISSN： 0009-0352

年卷期： 2020 年 97 卷 5 期

页码：

收录情况： SCI

摘要： Backgrounds and objectives The protein from various parts of the wheat kernel has different physicochemical properties, which is one of the reasons for the different processing characteristics of the corresponding flour made from these parts. In this study, wheat kernels were pearled into seven fractions from the outermost to the innermost layers to evaluate the quantitative and conformational properties of protein fractions from different pearling fractions. Findings The crude protein and protein fraction content was lower in the corresponding pearling fractions that were closer to the center of the endosperm. The albumin and SDS-soluble protein contents in the total protein from the pearling fractions exhibited a similar trend, whereas the dry gluten content exhibited an opposite trend. The average molar mass (M-w), polydispersity index (M-w/M-n), and density (rho) of the SDS-soluble protein were decreased, but there was no significant difference in theR(gz). And the G ' plateau values of glutenin macropolymer (GMP) were increased. Conclusions Protein conformation of the inner endosperm was looser than the other pearling fractions. Loose network wrapped more protein that led to the increased proportion of dry gluten. And it may increase aggregate entanglement that attributed to GMP became more elastic. Significance and novelty The changes in protein conformation in pearling fractions of wheat kernels further explained changes in physicochemical properties of protein from different pearling fractions.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序