Cereal Chem 68:641-644   |  VIEW ARTICLE

Differences Between Flours in the Rate of Wheat Protein Solubility.

H. He, G. H. Feng, and R. C. Hoseney. Copyright 1991 by the American Association of Cereal Chemists, Inc. 

Extraction of flour with 1% sodium dodecyl sulfate (SDS), pH 7.0, showed that the proteins in poor-quality flour were solubilized at a faster rate than were those in good-quality flour, and the protein solubility of both flours increased with extraction time. When a sufficient extraction time was used, essentially all the flour proteins were solubilized. The relative viscosity of protein per milliliter of the protein solution from a strong flour was slightly higher (6%) than that of a similar extract from a weak flour. This indicates that the average molecular weight of the proteins in the strong flour was slightly larger. The relative viscosity per milligram of protein per milliliter of the protein solutions decreased with additional extraction time. A study of SDS-polyacrylamide gel electrophoresis and relative viscosity of unheated and heated protein samples showed that the decrease in viscosity was caused mainly by further dissociation of solubilized but still aggregated protein.