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Cereal Research Communications

, Volume 35, Issue 1, pp 119–128 | Cite as

Protein Concentration and Composition in Wheat Flour Mill Streams

  • A. OkrajkováEmail author
  • M.-L. Prieto-Linde
  • Z. Muchová
  • E. Johansson
Article

Abstract

Protein concentration and composition varies in different part of the wheat grain and also in different mill streams. This investigation aimed at determining protein concentration, composition and disulfide crosslinkings in different wheat flour mill streams. Flour mill streams were obtained by milling grains of two Slovakian bread wheat cultivars in a Brabender Quadromat Senior test mill. Protein concentration, amount of protein groups, amount and size distribution of polymeric and monomeric proteins, free thiol groups and disulfide crosslinkings were measured. The results showed that the break flour contained high amounts of gliadins and glutenin subunits, SDS-extractable large polymeric proteins and disulfide crosslinkings. The shorts contained high amounts of SDS-extractable and SDS-unextractable smaller monomeric proteins, SDS-unextractable larger monomeric proteins and free thiol groups. The bran contained high protein concentration, high amounts of high-molecular-weight glutenin subunits, SDS-extractable and SDS-unextractable smaller monomeric proteins and SDS-unextractable larger monomeric proteins.

Keywords

disulfide crosslinkings protein concentration protein composition wheat mill streams 

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Copyright information

© Akadémiai Kiadó, Budapest 2007

Authors and Affiliations

  • A. Okrajková
    • 1
    Email author
  • M.-L. Prieto-Linde
    • 2
  • Z. Muchová
    • 1
  • E. Johansson
    • 2
  1. 1.Department of Storing and Processing Plant ProductsSlovak University of AgriculturalNitraSlovakia
  2. 2.Department of Crop ScienceThe Swedish University of Agricultural SciencesAlnarpSweden

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