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United States Department of Agriculture

Agricultural Research Service

Title: Identification of Active Components from the Water-Soluble Extract of Wheat Flour That Catalyze Dityrosine Formation

Authors
item Tilley, Michael
item Tilley, K - KANSAS STATE UNIV.

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: June 19, 2002
Publication Date: October 13, 2002
Citation: Tilley, M., Tilley, K.A. 2002. Identification of active components from the water-soluble extract of wheat flour that catalyze dityrosine formation. Abstract No. 267 in: 2000 AACC Annual Meeting Program Book. p.127. Meeting Abstract.

Interpretive Summary: Abstract for AACC Annual Meeting to be held October 13-17, 2002 in Montreal, Canada.

Technical Abstract: The ability of a given wheat flour to form gluten determines its utilization quality. One of the most important aspects is the manner in which gluten proteins interact to form a cohesive, viscoelastic dough. Recently, dityrosine crosslinks were shown to be involved in dough formation and the water-soluble extract (WSE) of wheat flour was shown to catalyze their formation in vitro. The objective of this project was to identify the active component(s) of the WSE that are involved in catalyzing dityrosine. The WSE of flour (cv. Bronze Chief) was fractionated and tested for dityrosine forming activity. Initial fractionation of the WSE involved separation of components by the use of preparative isoelectric focusing. The resulting 20 fractions were collected and tested in a single blind assay for dityrosine formation with appropriate controls. The fraction causing the greatest formation of the crosslink was further fractionated into single components. The identification of components that catalyze crosslinking and determination of activity may provide an analytical scheme for the use of crosslink formation as a means of predicting breadmaking quality.

Last Modified: 12/17/2014
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