Comparative study of the effect of incorporated individual wheat storage proteins on mixing properties of rice and wheat doughs

Mária Oszvald, Gábor Balázs, Sándor Tömösközi, Ferenc Békés, László Tamás

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14 Citations (Scopus)

Abstract

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 on the 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 1:3 ratio. However, using the same subunit ratios in wheat as the base flour, these synergistic effects were not observed.

Original languageEnglish
Pages (from-to)9664-9672
Number of pages9
JournalJournal of Agricultural and Food Chemistry
Volume59
Issue number17
DOIs
Publication statusPublished - Sep 14 2011

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Keywords

  • HMW-GS
  • LMW-GS
  • dough
  • incorporation
  • reconstituted dough
  • rice
  • wheat

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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