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Immunochemical and Electrophoretic Analysis of the Modification of Wheat Proteins in Extruded Flour Products
- Source :
- Cereal Chemistry Journal. 80:791-798
- Publication Year :
- 2003
- Publisher :
- Wiley, 2003.
-
Abstract
- Antibodies specific for wheat proteins were used to identify protein fractions modified during extrusion of Hard Red Spring wheat flour (14% protein) under four different combinations of extrusion conditions (18 and 24% feed moisture and 145 and 175°C die temperature). Antibody binding was assessed on immunoblots of proteins extracted from flour and extrudates separated by SDS-PAGE. Antibodies to high molecular weight glutenin subunits (HMW-GS) and to B-group low molecular weight glutenin subunits (LMW-GS) recognized intact subunits from both flour and extrudates. Antibodies to C-group LMW-GS had diminished binding to extruded proteins. Glutenin-specific antibodies also recognized protein in the extrudates migrating as a smear at molecular weights higher than intact subunits, indicating cross-linked proteins. Antibodies recognized albumins or globulins in flour but not in extrudates, evidence that these fractions undergo significant modification during extrusion. Acid-PAGE and antibody reaction o...
Details
- ISSN :
- 00090352
- Volume :
- 80
- Database :
- OpenAIRE
- Journal :
- Cereal Chemistry Journal
- Accession number :
- edsair.doi...........11c0f45343c636621250b20de5f06691