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Effect of different treatment methods on protein aggregation characteristics in wheat flour maturation

Ma, Sen, Wang, Zhen, Zheng, Xueling, Li, Li, Li, Limin, Wang, Na, Wang, Xiaoxi
International journal of food science & technology 2020 v.55 no.5 pp. 2011-2019
glucose oxidase, glutenins, lipoxygenases, polymers, protein content, sugars, unsaturated fatty acids, wheat flour, xylanases
The effects of flour treatment methods, including with glucose oxidase (GOX), lipoxygenase (LOX), xylanase and heating for 1 h at 37 °C (HEAT), on protein aggregation during the flour maturation were investigated. GOX has strong oxidising effects; LOX not only oxidises, but also may affect unsaturated fatty acids; xylanase degrades sugar molecules; HEAT can accelerate the thermal motion of molecules. Data analysis after treatment with GOX, LOX, xylanase and HEAT revealed that the glutenin macropolymer content increased by 0.43%, 0.87%, 0.39% and 0.62%, and the median size of the sample (D₅₀) increased by 1.56, 1.64, 0.52 and 0.74 μm, respectively. In addition, the proportion of a random coil and β‐sheet increased and that of α‐helix and β‐turns decreased, while the polymeric protein content increased. This study contributes to our understanding of the protein changes during flour maturation and helps to predict the quality of wheat flour.