Jump to Main Content
Fractionation of unreduced gluten proteins on SEC and their relationship with cookie quality characteristics
- Chaudhary, Nisha, Dangi, Priya, Khatkar, B. S.
- Journal of food science and technology 2017 v.54 no.2 pp. 342-348
- cookies, dough, dough development, fractionation, gliadin, glutenins, hardness, liquid chromatography, molecular weight, wheat, wheat gluten
- The size distribution assessment of unreduced wheat gluten proteins of commercial Indian wheat varieties was examined using Size-Exclusion Fast Protein Liquid Chromatography. Elution profiles were fractionated into five peaks, with the molecular weights of eluting peaks as 130–30, 55–20, 28–10 and <10 kDa (IV and V), respectively. Peak I (glutenins) and II (gliadins) exhibited contrary results with AWRC (r = 0.928** and r = −0.831**), R/E ratio (r = 0.745** and r = −0.869**), gluten index (r = 0.959** and r = −0.994**), gliadin/glutenin ratio (r = −0.952** and r = 0.948**), dough development time (r = 0.830** and r = −0.930**), dough stability (r = 0.901** and r = −0.979**) and dough weakening (r = −0.969** and r = 0.986**). Significant statistical correlation was also observed for peak I and II with cookie hardness (r = 0.948** and r = −0.924**) and cookie spread (r = −0.837** and r = −0.743**) respectively. Peak III, IV and V occupied a minor fraction of whole and did not exhibit a statistically significant correlation with any of the quality parameters.