The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough
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2015
Authors
Janković, MarijanaBarać, Miroljub

Pešić, Mirjana

Dodig, Dejan

Kandić, Vesna

Žilić, Sladjana
Article (Published version)

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The aim of this study was to compare five bread and five durum wheat genotypes for gliadins and glutenins profiles, the concentration of free sulphhydryl groups and disulphide bonds, antioxidant capacity of gluten proteins and their bread-making performance. On average, bread wheat had significantly higher concentration of total sulphur-rich (S-rich) and sulphur-poor (S-poor) subunits of gliadins, as well as total low molecular weight (LMW) and high molecular weight (HMW) subunits of glutenins than durum wheat. However, durum wheat had higher concentration of S-rich gamma-gliadins and S-poor D-LMW-glutenins, but did not possess S-poor omega-gliadins. The concentration of disulphide bonds and total cysteine was higher in the durum gluten than that in the bread gluten, as well as antioxidant capacity (on average 90.6 vs. 85.9 mmol Trolox Eq kg(-1), respectively). In contrast to the bread wheat, the concentration of HMW-glutenins was negatively associated with extensibility, as well as re...sistance to extension in durum wheat flour dough.
Keywords:
Antioxidant capacity / bread and durum wheat / disulphide bonds / free sulphhydryl groups / protein compositions / rheological properties of doughSource:
International Journal of Food Science and Technology, 2015, 50, 10, 2236-2245Publisher:
- Wiley-Blackwell, Hoboken
Funding / projects:
- Utilization of plant sources of protein, dietary fiber and antioxidants in food production (RS-31069)
DOI: 10.1111/ijfs.12894
ISSN: 0950-5423
WoS: 000362954100013
Scopus: 2-s2.0-84941733364
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Poljoprivredni fakultetTY - JOUR AU - Janković, Marijana AU - Barać, Miroljub AU - Pešić, Mirjana AU - Dodig, Dejan AU - Kandić, Vesna AU - Žilić, Sladjana PY - 2015 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/3680 AB - The aim of this study was to compare five bread and five durum wheat genotypes for gliadins and glutenins profiles, the concentration of free sulphhydryl groups and disulphide bonds, antioxidant capacity of gluten proteins and their bread-making performance. On average, bread wheat had significantly higher concentration of total sulphur-rich (S-rich) and sulphur-poor (S-poor) subunits of gliadins, as well as total low molecular weight (LMW) and high molecular weight (HMW) subunits of glutenins than durum wheat. However, durum wheat had higher concentration of S-rich gamma-gliadins and S-poor D-LMW-glutenins, but did not possess S-poor omega-gliadins. The concentration of disulphide bonds and total cysteine was higher in the durum gluten than that in the bread gluten, as well as antioxidant capacity (on average 90.6 vs. 85.9 mmol Trolox Eq kg(-1), respectively). In contrast to the bread wheat, the concentration of HMW-glutenins was negatively associated with extensibility, as well as resistance to extension in durum wheat flour dough. PB - Wiley-Blackwell, Hoboken T2 - International Journal of Food Science and Technology T1 - The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough EP - 2245 IS - 10 SP - 2236 VL - 50 DO - 10.1111/ijfs.12894 ER -
@article{ author = "Janković, Marijana and Barać, Miroljub and Pešić, Mirjana and Dodig, Dejan and Kandić, Vesna and Žilić, Sladjana", year = "2015", abstract = "The aim of this study was to compare five bread and five durum wheat genotypes for gliadins and glutenins profiles, the concentration of free sulphhydryl groups and disulphide bonds, antioxidant capacity of gluten proteins and their bread-making performance. On average, bread wheat had significantly higher concentration of total sulphur-rich (S-rich) and sulphur-poor (S-poor) subunits of gliadins, as well as total low molecular weight (LMW) and high molecular weight (HMW) subunits of glutenins than durum wheat. However, durum wheat had higher concentration of S-rich gamma-gliadins and S-poor D-LMW-glutenins, but did not possess S-poor omega-gliadins. The concentration of disulphide bonds and total cysteine was higher in the durum gluten than that in the bread gluten, as well as antioxidant capacity (on average 90.6 vs. 85.9 mmol Trolox Eq kg(-1), respectively). In contrast to the bread wheat, the concentration of HMW-glutenins was negatively associated with extensibility, as well as resistance to extension in durum wheat flour dough.", publisher = "Wiley-Blackwell, Hoboken", journal = "International Journal of Food Science and Technology", title = "The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough", pages = "2245-2236", number = "10", volume = "50", doi = "10.1111/ijfs.12894" }
Janković, M., Barać, M., Pešić, M., Dodig, D., Kandić, V.,& Žilić, S.. (2015). The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough. in International Journal of Food Science and Technology Wiley-Blackwell, Hoboken., 50(10), 2236-2245. https://doi.org/10.1111/ijfs.12894
Janković M, Barać M, Pešić M, Dodig D, Kandić V, Žilić S. The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough. in International Journal of Food Science and Technology. 2015;50(10):2236-2245. doi:10.1111/ijfs.12894 .
Janković, Marijana, Barać, Miroljub, Pešić, Mirjana, Dodig, Dejan, Kandić, Vesna, Žilić, Sladjana, "The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough" in International Journal of Food Science and Technology, 50, no. 10 (2015):2236-2245, https://doi.org/10.1111/ijfs.12894 . .