Browsing by Subject "Protein Interactions"
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Item Structural modification of gluten proteins in wheat dough: the role of mixing conditions and kernel texture(2016-06) Quayson, EnochABSTRACT Protein-protein interactions in wheat dough as affected by mixing conditions (temperature and time) and kernel hardness and their impact on dough rheology were investigated. The effect of mixing temperature was different at the molecular level between hard and soft wheat flours. Regardless of the type of flour, non-covalent interactions appeared to drive protein network at low temperatures (4°C and 15°C), while covalent interactions were important at standard mixing (30°C). Protein features of hard wheat did not change as mixing temperature decreased, except an increase in SDS-accessible thiols. Whereas, decreasing mixing temperature from 30 to 4°C significantly affected protein interactions in soft wheat, evident in the high levels of SDS-soluble proteins and β-turn structures. Of flours from grains of different kernel hardness (Branson