Cereal Chem 59:249 - 253.  |  VIEW ARTICLE
Changes in Flour Proteins During Dough Mixing.

G. Danno and R. C. Hoseney. Copyright 1982 by the American Association of Cereal Chemists, Inc. 

Changes in extractability and gel filtration of wheat flour proteins during dough mixing were studied. Protein was extracted from flours and doughs with 1% sodium dodecyl sulfate (SDS, pH 7.0). Only 72.6% of the total nitrogen was extracted from a high-protein flour, but dough mixing increased the extractability of its protein to 95%. The additional protein extracted as a result of mixing was mainly glutenin, as shown by SDS-polyacrylamide gel electrophoresis. The molecular size distribution of the SDS-soluble protein was studied by gel filtration on a Sepharose CL-4B column with 0.05M Tris-HCl buffer (pH 7.0) containing 0.1% SDS for elution. The material eluted at the void volume on the column contained no protein. Glutenin extracted as a result of optimum mixing was eluted near but not at the void volume of the column. Similar elution profiles were obtained from SDS extracts of doughs that were mixed with rheologically active compounds such as N-ethylmaleimide, potassium iodate, fumaric acid, or ferulic acid. The increase in extractability of protein during dough mixing was not related to a decrease in protein size.