Influence of a hydrothermal treatment on protein fractions of wheat
Annotatsiya
Influence of different temperature modes of a hydrothermal treatment on the protein fractions of wheat, grown in Uzbekistan, has been studied within a temperature range from 40 to 80°C. Using inversed phase and exclusion chromatography, we have revealed that hydrothermal treatment reduces the extract content and causes some changes in the ratio between high- and low-molecular components. If the treatment temperature exceeded 60°C, then, in all cases, except the glutenin fraction, the content of high-molecular components decreased, whereas the content of low-molecular components increased. The glutenin fraction was more subjected to heat influence and demonstrated a higher ability to aggregation, occurring mainly due to the component whose molecular weight was 113.42 kDa. Reduction of the number of free sulfhydryl groups in wheat gluten and its fractions in the case of a temperature increase indicates the oxidation of these groups with formation of new intermolecular disulphide bonds, which, in turn, results in the aggregation of proteins and strengthening of gluten. The obtained results agree with data of our earlier studies of gluten microstructure and fractioning during a hydrothermal treatment.