Cereal Chem 47:607 - 614.  |  VIEW ARTICLE
Use of 14C-Labeled Flour Proteins to Assess the Effect of Dough Mixing on Their Mobility in Gel Electrophoresis.

H. E. Herrick and J. M. Lawrence. Copyright 1970 by the American Association of Cereal Chemists, Inc. 

A technique has been developed for using radioactive tracer to study changes in electrophoretic mobility of wheat-flour proteins during dough mixing. 14C-labeled flour was prepared from two varieties of wheat injected with either lysine-14C or leucine-14C. Labeled proteins were isolated by extracting the flour with 0.005M acetic acid. To obtain labeled fractions, the solubilized proteins were subjected to polyacrylamide gel electrophoresis, gel sections containing four of the principal band groups were extracted with 0.005M acetic acid, and the extracts were lyophilized. Changes in electrophoretic mobility of these fractions with increasing dough-mixing time were then studied. The labeled fractions were added to nonradioactive flour which was made into undermixed, optimally mixed, and overmixed flour-water dough. Aluminum lactate extracts of the dough and of the flour before mixing were used for comparative gel electrophoresis. A small change in the amount of the glutenin fraction with mixing was noted for both varieties. Also, dough mixing seemed to lessen the extractability of the labeled material, particularly the less mobile (gluten) material.