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ARS Home » Plains Area » Fargo, North Dakota » Edward T. Schafer Agricultural Research Center » Cereal Crops Research » Research » Publications at this Location » Publication #324710

Research Project: Enhancement of Hard Spring Wheat, Durum, and Oat Quality

Location: Cereal Crops Research

Title: Effect of mahlep on molecular weight distribution of cookie flour gluten proteins

item HERKEN, EMINE NUR - Pamukkale University
item SIMSEK, SENAY - North Dakota State University
item Ohm, Jae-Bom
item YURDUNUSEVEN, AYSUN - Pamukkale University

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 4/1/2016
Publication Date: 4/18/2016
Citation: Herken, E.N., Simsek, S., Ohm, J.-B., Yurdunuseven, A. 2016. Effect of mahlep on molecular weight distribution of cookie flour gluten proteins [abstract]. 15th International Cereal and Bread Congress, April 18-21, 2016, Istanbul, Turkey. p. 269.

Interpretive Summary:

Technical Abstract: Size Exclusion-High performance Chromatography (SE-HPLC) has been extensively used in molecular weight distribution analysis of wheat proteins. In this study the protein analysis was conducted on different cookie dough blends with different percentages of some ingredients. The mean chromatography elution profiles of protein extracts were obtained. SE-HPLC profiles of both SDS buffer extractable and unextractable proteins were divided into four fractions in the order of their molecular weight decrease. The first fraction had large polymeric proteins (>130 kDa), the second fraction had small polymeric proteins (80-130 kDa), the third fraction had monomeric proteins (10-80 kDa) and the forth fraction had very low molecular weight components (<5 kDa). The response values were greater for the soluble than for the insoluble proteins. HPLC detected an increase in SDS buffer soluble polymeric proteins in cookies with plant seed flour and Absorbance Area Percentage (A%) of Protein Fractions of soluble polymeric proteins and total proteins significantly different. These results show that plant seed flour used in this study caused depolymerization of polymeric proteins and partial hydrolysis of protein subunits into soluble fractions even at very low levels but, as the total protein content increased, the A% of the polymeric fractions of insoluble proteins also increased.