Protein concentration and composition in wheat flour mill streams

Okrajková, A. and Prieto-Linde, M.-L. and Muchová, Z. and Johansson, E. (2007) Protein concentration and composition in wheat flour mill streams. Cereal Research Communications, 35 (1). pp. 119-128. ISSN 0133-3720

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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.

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