Cereal Chem 50:590 - 596.  |  VIEW ARTICLE
Changes in Flour Proteins During Dough-Mixing. I. Solubility Results.

K. Tanaka and W. Bushuk. Copyright 1973 by the American Association of Cereal Chemists, Inc. 

Changes in solubility of flour proteins during mixing under a variety of conditions were studied, using three flours of widely different mixing properties. Extended mixing in the presence of relative high concentrations of N-ethylmaleimide and potassium iodate was used to produce accentuated mixing breakdown. Exhaustive extraction of the proteins from freeze-dried doughs with 0.05N acetic acid indicated that under mixing conditions where dough showed a marked decrease in consistency, the amount of protein soluble in this solvent increased markedly. This was attributed to the depolymerization of the high- molecular-weight glutenin. Results of Osborne-type solubility fractionation were consistent with the depolymerization hypothesis. Concomitantly with the decrease in the amount of the insoluble protein, increases were observed in the amount of the alcohol-soluble and the acetic acid-soluble protein fractions.