Research on the Separation and Reorganization of Wheat Protein and the Quality of Wheat Noodles
This study uses Polyacrylamide gel electrophoresis (SDS-PAGE) and acid polyacrylamide gel electrophoresis (A-PAGE) to identify the composition of high molecular weight glutenin subunits (HMW-GS)and the translocation of gliadin 1BL/1RS in two high quality wheat flour. The gliadin and glutenin are sep...
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| Format: | Article |
| Language: | English |
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Academy of National Food and Strategic Reserves Administration
2021-09-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210513?st=article_issue |
| _version_ | 1797813497097093120 |
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| author | LI Ting LI Shuang ZHOU Xiao-ling WANG Fa-xiang YU Jian LIU Yong-le LI Xiang-hong |
| author_facet | LI Ting LI Shuang ZHOU Xiao-ling WANG Fa-xiang YU Jian LIU Yong-le LI Xiang-hong |
| author_sort | LI Ting |
| collection | DOAJ |
| description | This study uses Polyacrylamide gel electrophoresis (SDS-PAGE) and acid polyacrylamide gel electrophoresis (A-PAGE) to identify the composition of high molecular weight glutenin subunits (HMW-GS)and the translocation of gliadin 1BL/1RS in two high quality wheat flour. The gliadin and glutenin are separated and extracted from wheat flour by separating and recombining, then re-proportionated with proportions. The cooking quality and texture of reconstituted noodles are analyzed to identify the relationship between gliadin, glutenin and noodle’s quality. The results show that when the protein content is constant, the water absorption of recombinant noodles is negatively correlated with (gluten: alcohol) (P＜0.05), while the dry matter loss rate is not highly relevant to gluten: alcohol. The hardness, firmness and tensile strength of recombinant noodles are positively correlated with gluten: alcohol (P＜0.05). The viscosity is negatively correlated with gluten: alcohol (P＜0.05). Meanwhile, it is found that when the properties of high molecular weight glutenin and gliadin are the same, only the composition of low molecular weight glutenin is different from the precipitation value, but the properties of reconstituted noodles are similar. Therefore, we conclude that high molecular weight glutenin has a greater impact on the quality of noodles. |
| first_indexed | 2024-03-13T07:53:43Z |
| format | Article |
| id | doaj.art-0e56f05e86a64bf1af8a8c918456f40d |
| institution | Directory Open Access Journal |
| issn | 1007-7561 |
| language | English |
| last_indexed | 2024-03-13T07:53:43Z |
| publishDate | 2021-09-01 |
| publisher | Academy of National Food and Strategic Reserves Administration |
| record_format | Article |
| series | Liang you shipin ke-ji |
| spelling | doaj.art-0e56f05e86a64bf1af8a8c918456f40d2023-06-02T07:27:00ZengAcademy of National Food and Strategic Reserves AdministrationLiang you shipin ke-ji1007-75612021-09-01295717710.16210/j.cnki.1007-7561.2021.05.009Research on the Separation and Reorganization of Wheat Protein and the Quality of Wheat NoodlesLI Ting0LI Shuang1ZHOU Xiao-ling2WANG Fa-xiang3YU Jian4LIU Yong-le5LI Xiang-hong6School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha,Hunan 410114, ChinaSchool of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha,Hunan 410114, ChinaHunan Kemen Noodle Manufacturing Co., Ltd., Changsha, Hunan 410116, ChinaSchool of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha,Hunan 410114, ChinaSchool of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha,Hunan 410114, ChinaSchool of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha,Hunan 410114, ChinaSchool of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha,Hunan 410114, ChinaThis study uses Polyacrylamide gel electrophoresis (SDS-PAGE) and acid polyacrylamide gel electrophoresis (A-PAGE) to identify the composition of high molecular weight glutenin subunits (HMW-GS)and the translocation of gliadin 1BL/1RS in two high quality wheat flour. The gliadin and glutenin are separated and extracted from wheat flour by separating and recombining, then re-proportionated with proportions. The cooking quality and texture of reconstituted noodles are analyzed to identify the relationship between gliadin, glutenin and noodle’s quality. The results show that when the protein content is constant, the water absorption of recombinant noodles is negatively correlated with (gluten: alcohol) (P＜0.05), while the dry matter loss rate is not highly relevant to gluten: alcohol. The hardness, firmness and tensile strength of recombinant noodles are positively correlated with gluten: alcohol (P＜0.05). The viscosity is negatively correlated with gluten: alcohol (P＜0.05). Meanwhile, it is found that when the properties of high molecular weight glutenin and gliadin are the same, only the composition of low molecular weight glutenin is different from the precipitation value, but the properties of reconstituted noodles are similar. Therefore, we conclude that high molecular weight glutenin has a greater impact on the quality of noodles.http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210513?st=article_issuegluten proteinhigh molecular weight gluteninseparation and recombinationnoodle quality |
| spellingShingle | LI Ting LI Shuang ZHOU Xiao-ling WANG Fa-xiang YU Jian LIU Yong-le LI Xiang-hong Research on the Separation and Reorganization of Wheat Protein and the Quality of Wheat Noodles Liang you shipin ke-ji gluten protein high molecular weight glutenin separation and recombination noodle quality |
| title | Research on the Separation and Reorganization of Wheat Protein and the Quality of Wheat Noodles |
| title_full | Research on the Separation and Reorganization of Wheat Protein and the Quality of Wheat Noodles |
| title_fullStr | Research on the Separation and Reorganization of Wheat Protein and the Quality of Wheat Noodles |
| title_full_unstemmed | Research on the Separation and Reorganization of Wheat Protein and the Quality of Wheat Noodles |
| title_short | Research on the Separation and Reorganization of Wheat Protein and the Quality of Wheat Noodles |
| title_sort | research on the separation and reorganization of wheat protein and the quality of wheat noodles |
| topic | gluten protein high molecular weight glutenin separation and recombination noodle quality |
| url | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210513?st=article_issue |
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