What is it about?
The protein aggregation characteristics of three types of freshly milled wheat flour with high, medium or low gluten were investigated during 90 days of maturation. Changes in the content and particle size of the glutenin macropolymer (GMP), contents of sulfhydryl groups and disulfide bonds (SS), and secondary structure and molecular weight distribution of the protein were determined.
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Why is it important?
Previous studies have emphasized the physicochemical and rheological properties of flour in the process of maturation. Analyses of protein accumulation during maturation are mostly concentrated on wheat and have rarely involved flour. Protein aggregation in wheat flour during maturation has not received much attention and the mechanism of protein aggregation in freshly milled wheat flour during maturation remains unclear.
Perspectives
This article made a discussion about the aggregation characteristics of protein during wheat flour maturation. Aggregation was most pronounced at approximately day 40.
Sen Ma
Henan University of Technology
Read the Original
This page is a summary of: Aggregation characteristics of protein during wheat flour maturation, Journal of the Science of Food and Agriculture, August 2018, Wiley,
DOI: 10.1002/jsfa.9239.
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