Cereal Chem. 70:362-364   |  VIEW ARTICLE

NOTE: Effect of Wheat Flour Aging on Starch-Granule Surface Proteins.

M. Seguchi. Copyright 1993 by the American Association of Cereal Chemists, Inc. 

Prime starch was isolated from aged wheat flours by acetic acid extraction (pH 3.5). Starch-granule surface proteins were extracted from these starch samples with 1% sodium dodecyl sulfate (SDS) containing 1% 2- mercaptoethanol at room temperature (15-25 C) and quantified by the Lowry method. The amount of starch-granule surface proteins from aged flours was three to four times greater than the control samples. The SDS-polyacrylamide gel electrophoresis pattern of these extracted starch-granule surface proteins was different between the control and aged samples. High-performance liquid chromatography clearly showed that the higher molecular mass proteins (22-150 kDa) increased with aging of the wheat flour.