Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 59, Issue 17, Pages 9664-9672Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf202399t
Keywords
rice; wheat; dough; HMW-GS; LMW-GS; incorporation; reconstituted dough
Funding
- Hungarian Scientific Research Fund (OTKA) [T 46703, PD 101330]
- OTKA-Mobility [MB08]
- OECD Co-operative Research Programme, Trade and Agriculture (TAD/PROG)
Ask authors/readers for more resources
The aim of this work was to compare the effects of incorporated wheat storage proteins on the functional properties of rice and wheat flours. The advantage of rice as a base flour compared to wheat is that it does not contain any wheat flour components and, therefore, has no interactive effect between wheat glutenin proteins. The incorporation of individual HMW glutenin subunit proteins (Bx6, Bx7, and By8) in different ratios had significant positive effects mixing requirements of both rice and wheat doughs. Reconstitution experiments using two x+y type HMW-GS pairs together with a bacterially expressed LMW-GS have been also carried out in this study. The largest effects of polymer formation and mixing properties of rice flour dough were observed when Bx and By subunits were used in a 1:1 ratio and HMW and LMW glutenin subunits in a :3 ratio However, using the same subunit ratios in wheat as the base flour, these synergistic effects were not observed.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available