Heat and additive induced biochemical transitions in gluten from good and poor breadmaking quality wheats

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dc.authorwosidHAYTA, MEHMET/B-8244-2016
dc.contributor.authorHayta, M
dc.contributor.authorSchofield, JD
dc.date.accessioned2024-08-04T20:56:13Z
dc.date.available2024-08-04T20:56:13Z
dc.date.issued2004
dc.departmentİnönü Üniversitesien_US
dc.description.abstractGlutens from poor breadmaking quality wheat, cv. Riband, had a higher SDS extractability than glutens from good quality cv. Hereward. Heating of gluten, especially above 70 degreesC, caused a reduction in the amount of SDS-extractable gluten proteins. Treatment of gluten with redox additives (ascorbic acid, potassium bromate or glutathione) affected extractability, being highest for bromate treated glutens. The SH content of gluten was lower for poor breadmaking Riband and heating resulted in greater decrease in SH content of gluten from good breadmaking Hereward. Hereward gluten had a higher SS content than Riband. The alteration of SS content on heating was not significant and may indicate the heat-induced involvement of non-covalent interactions. SDS-PAGE revealed that oxidants, especially bromate, affect polypeptide composition leading to a more heat stable/tolerant protein structure. (C) 2004 Published by Elsevier Ltd.en_US
dc.identifier.doi10.1016/j.jcs.2004.06.006
dc.identifier.endpage256en_US
dc.identifier.issn0733-5210
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-8844244108en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage245en_US
dc.identifier.urihttps://doi.org/10.1016/j.jcs.2004.06.006
dc.identifier.urihttps://hdl.handle.net/11616/102136
dc.identifier.volume40en_US
dc.identifier.wosWOS:000225631200007en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAcademic Press Ltd Elsevier Science Ltden_US
dc.relation.ispartofJournal of Cereal Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectwheat glutenen_US
dc.subjectheatingen_US
dc.subjectredox additivesen_US
dc.subjectsulphydrylen_US
dc.subjectdisulphideen_US
dc.titleHeat and additive induced biochemical transitions in gluten from good and poor breadmaking quality wheatsen_US
dc.typeArticleen_US

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