Cereal Research Communications
Volume/Issue:
Volume 35: Issue 1
Protein concentration and composition in wheat flour mill streams
Authors: A. Okrajková 1 , M. Prieto-Linde 2 , Z. Muchová 1 , and E. Johansson 2
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  • 1 Slovak University of Agricultural Department of Storing and Processing Plant Products Tr. A. Hlinku 2 949 01 Nitra Slovakia
  • 2 The Swedish University of Agricultural Sciences Department of Crop Science P.O. Box 44 SE-230 53 Alnarp Sweden
DOI:
https://doi.org/10.1556/crc.35.2007.1.14
Page Count:
119–128
Publication Date:
01 Mar 2007
Online Publication Date:
23 Mar 2007
Article Category:
Research Article
Restricted access

Protein concentration and composition varies in different part of the wheat grain and also in different mill streams. This investigation aimed at determining protein concentration, composition and disulfide crosslinkings in different wheat flour mill streams. Flour mill streams were obtained by milling grains of two Slovakian bread wheat cultivars in a Brabender Quadromat Senior test mill. Protein concentration, amount of protein groups, amount and size distribution of polymeric and monomeric proteins, free thiol groups and disulfide crosslinkings were measured. The results showed that the break flour contained high amounts of gliadins and glutenin subunits, SDS-extractable large polymeric proteins and disulfide crosslinkings. The shorts contained high amounts of SDS-extractable and SDS-unextractable smaller monomeric proteins, SDS-unextractable larger monomeric proteins and free thiol groups. The bran contained high protein concentration, high amounts of high-molecular-weight glutenin subunits, SDS-extractable and SDS-unextractable smaller monomeric proteins and SDS-unextractable larger monomeric proteins.

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Cover Cereal Research Communications
Cereal Research Communications A Quarterly of the Cereal Research Non-Profit Ltd. Company
Print ISSN:
0133-3720
Online ISSN:
1788-9170
Keywords:
disulfide crosslinkings; protein concentration; protein composition; wheat mill streams

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