Effects of wheat storage proteins on the functional properties of rice dough

Mária Oszvald, Sándo R. Tömösközi, László Tamás, Ferenc Békés

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

The objective of this work was to develop a rice flour based procedure for in vitro structure-function studies of wheat proteins. Rice flour has an advantage over wheat flour, because the signal/noise ratio should be higher after the incorporation of the wheat prolamins into the protein matrix of the dough. A reduction/oxidation procedure has been developed to incorporate glutenin subunits into the polymeric structure of rice dough protein. The results indicated that incorporation of bulk fractions of HMW and LMW glutenin subunits increased the mixing requirements of the dough, whereas simple addition resulted in weaker dough. The incorporation studies of individual HMW subunits (Bx6, Bx7, and By8) demonstrated that rice flour can be used to study and compare the functional properties of different glutenin subunits.

Original languageEnglish
Pages (from-to)10442-10449
Number of pages8
JournalJournal of Agricultural and Food Chemistry
Volume57
Issue number21
DOIs
Publication statusPublished - Nov 11 2009

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Keywords

  • Dough reconstitution
  • Functional properties
  • Incorporation
  • Rice dough
  • Wheat glutenin subunits

ASJC Scopus subject areas

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

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