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Gluten Protein Composition in Several Fractions Obtained by Shear Induced Separation of Wheat Flour

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posted on 2010-10-13, 00:00 authored by Elizabeth E. J. van der Zalm, Katarzyna J. Grabowska, Maurice Strubel, Atze J. van der Goot, Rob J. Hamer, Remko M. Boom
Recently, it was found that applying curvilinear shear flow in a cone−cone shearing device to wheat flour dough induces separation, resulting in a gluten-enriched fraction in the apex of the cone and gluten-depleted fraction at the outer part. This article describes whether fractionation of the various proteineous components occurs during and after separation of Soissons wheat flour. Sodium dodecyl sulfate−polyacrylamide gel electrophoresis (SDS−PAGE) and size-exclusion high performance liquid chromatography (SE-HPLC) were found to be suitable techniques for this. It is concluded that all protein fractions migrate to the center of the cone as a result of which the composition of the gluten-enriched fraction remains rather similar to that in the original flour. However, the larger glutenin polymer fraction migrated faster, as a result of which the concentration of large polymers was increased with a factor 2.4 compared to that of Soissons flour. The concentration of monomers in the gluten-enriched fraction was decreased to 70% of the original concentration in the original wheat flour.

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