Effects of oxidizing agents and defatting on the electrophoretic patterns of flour proteins during dough mixing

Demiralp H., Celik S., Koksel H.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.211, sa.5, ss.322-325, 2000 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 211 Sayı: 5
  • Basım Tarihi: 2000
  • Doi Numarası: 10.1007/s002170000177
  • Dergi Adı: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.322-325
  • Hacettepe Üniversitesi Adresli: Hayır

Özet

Flours of two bread wheat varieties, Bezostaya and Kirac, were used to prepare lyophilized optimum mixed and overmixed doughs with potassium bromare (KBrO3) or ascorbic acid at levels of 50, 100 and 150 mg/kg. The effects of mixing, lipid extraction and additives on dough proteins were studied using electrophoresis. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis results for the 50 % 1-propanol insoluble fractions of both varieties showed that the relative band intensities of the flours were more intense than those of the optimum mixed control doughs. KBrO3 did not affect the extractability of protein in optimum mixed dough, while ascorbic acid reduced the extractability. Generally, overmixing caused a decrease in relative band intensities. The reductions in the relative band intensities were especially noticeable in the oxidant-added doughs. The relative band intensities of the defatted samples were more intense than those of the undefatted ones.