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Surface properties and locations of gluten proteins and lipids revealed using confocal scanning laser microscopy in bread dough

Li, W., Dobraszczyk, B.J. and Wilde, P.J. (2004) Surface properties and locations of gluten proteins and lipids revealed using confocal scanning laser microscopy in bread dough. Journal of Cereal Science, 39 (3). pp. 403-411. ISSN 0733-5210

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To link to this item DOI: 10.1016/j.jcs.2004.02.004

Abstract/Summary

Surface properties of gluten proteins were measured in a dilation test and in compression and expansion tests. The results showed that monomeric gliadin was highly surface active, but polymer glutenin had almost no surface activity. The locations of those proteins in bread dough were investigated using confocal scanning laser microscopy and compared with polar and nonpolar lipids. Added gluten proteins participated in the formation of the film or the matrix, surrounding and separating individual gas cells in bread dough. Gliadin was found in the bulk of dough and gas 'cell walls'. Glutenin was found only in the bulk dough. Polar lipids were present in the protein matrix and in gas 'cell walls', as well as at the surface of some particles, which appeared to be starch granules. However, nonpolar lipid mainly occur-red on the surface of particles, which may be starch granules and small lipid droplets. It is suggested that the locations of gluten proteins in bread dough depends on their surface properties. Polar lipid participates the formation of gluten protein matrix and gas 'cell walls'. Nonpolar lipids may have an effect on the rheological properties by associating with starch granule surfaces and may form lipid droplets. (C) 2004 Published by Elsevier Ltd.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13207
Uncontrolled Keywords:confocal scanning laser microscopy, surface tension, rheological, properties, gliadin, glutenin, polar lipid, nonpolar lipid, bread dough, WHEAT-FLOUR DOUGHS, INTERFACIAL BEHAVIOR, MICROSTRUCTURE, ADSORPTION, ALPHA

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