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Gluten protein molecular weight dist...

Wang, Wei.

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Gluten protein molecular weight distribution effects on bread-making quality.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Gluten protein molecular weight distribution effects on bread-making quality./
Author:	Wang, Wei.
Description:	189 p.
Notes:	Adviser: Khalil Khan.
Contained By:	Dissertation Abstracts International67-09B.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3234092
ISBN:	9780542877247

Gluten protein molecular weight distribution effects on bread-making quality.
Wang, Wei.

Gluten protein molecular weight distribution effects on bread-making quality. - 189 p.

Adviser: Khalil Khan.

Thesis (Ph.D.)--North Dakota State University, 2006.

Ten glutenin fractions (R1-RR) were separated by sequential extraction of wheat gluten protein by dilute hydrochloric acid from defatted and glutenin-rich wheat gluten of the Canadian hard red spring wheat (HRSW) cultivar Glenlea. The molecular weight distribution (MWD) of the ten different soluble glutenin fractions was determined by multi-stacking sodium dodecyl sulphate polyacrylamide gel electrophoresis (MS-SDS-PAGE) under unreduced conditions. Also, the subunit composition of different glutenin fractions was determined by SDS-PAGE under reduced conditions, respectively, followed by quantitative densitometric scanning of both the unreduced and reduced stained patterns. The pattern areas of reduced fractions were divided into sub-areas representative of three main protein classes: high molecular weight (HMW), medium molecular weight (MMW) and low molecular weight (LMW) glutenin subunits.

ISBN: 9780542877247Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Gluten protein molecular weight distribution effects on bread-making quality.
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020 $a 9780542877247
035 $a (UMI)AAI3234092
035 $a AAI3234092
040 $a UMI $c UMI
100 1 $a Wang, Wei. $3 895950
245 1 0 $a Gluten protein molecular weight distribution effects on bread-making quality.
300 $a 189 p.
500 $a Adviser: Khalil Khan.
500 $a Source: Dissertation Abstracts International, Volume: 67-09, Section: B, page: 4774.
502 $a Thesis (Ph.D.)--North Dakota State University, 2006.
520 $a Ten glutenin fractions (R1-RR) were separated by sequential extraction of wheat gluten protein by dilute hydrochloric acid from defatted and glutenin-rich wheat gluten of the Canadian hard red spring wheat (HRSW) cultivar Glenlea. The molecular weight distribution (MWD) of the ten different soluble glutenin fractions was determined by multi-stacking sodium dodecyl sulphate polyacrylamide gel electrophoresis (MS-SDS-PAGE) under unreduced conditions. Also, the subunit composition of different glutenin fractions was determined by SDS-PAGE under reduced conditions, respectively, followed by quantitative densitometric scanning of both the unreduced and reduced stained patterns. The pattern areas of reduced fractions were divided into sub-areas representative of three main protein classes: high molecular weight (HMW), medium molecular weight (MMW) and low molecular weight (LMW) glutenin subunits.
520 $a The MWD of the fractions (especially HMW glutenins) varied from fraction to fraction. The early extracted fractions contained more LMW glutenin and less HMW glutenin subunits. From fraction 1 to the residue, the proportion of total HMW glutenin polymers retained at the stacking gels (4-14%) increased. From early to later fractions, the molecular weight distribution shifted from low to high. The later extracted fractions and the residue fraction contained much more HMW subunits (2*, 5 and 7 subunits) than the early extracted fractions. The trend in the amount of 2*, 5 and 7 subunits in each fraction from lowest to highest amount matched the extraction sequence.
520 $a Bread-making quality of Glenlea was assessed by enriching (by 1%) a weak HRSW McVey base flour with protein components from Glenlea. The mixograph peak development times and loaf volumes were of enriched flour were measured in an optimized baking test. The results indicated that the higher content of HMW glutenin subunits with higher molecular weight, such as 2*, 5 and 7, may be the critical factor causing the strong mixing properties of Glenlea. It seems the higher the content of higher molecular weight glutenin subunits, the stronger the flour.
590 $a School code: 0157.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 $a North Dakota State University. $3 1021724
773 0 $t Dissertation Abstracts International $g 67-09B.
790 $a 0157
790 1 0 $a Khan, Khalil, $e advisor
791 $a Ph.D.
792 $a 2006
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3234092