Quality and thermal characterization of glutenin-rich fractions of wheat flour (Triticum aestivum) obtained by different extraction methods

Savi, L. K. and Goltz, C. and Kaspchak, E. and Oliveira, M. A. S. and Igarashi-Mafra, L. and Mafra, M. R. (2019) Quality and thermal characterization of glutenin-rich fractions of wheat flour (Triticum aestivum) obtained by different extraction methods. Acta Alimentaria, 48 (3). pp. 332-340. ISSN 0139-3006 (print); 1588-2535 (online)

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Abstract

Wheat gluten is mainly responsible for the structural characteristics of bakery products. When studying wheat proteins, it is important to use reliable extraction methods. Four different methods of wheat protein extraction were studied, with emphasis on the glutenin-rich fractions. The final quality of the protein fractions was evaluated in terms of denaturation, indirect yield, molecular weight, secondary structure, and thermal profile. Our results indicate that addition of dithiothreitol improves glutenin extraction without interfering with protein secondary structure and denaturation. Different thermal profiles were evidenced for different extraction methods, indicating the selectivity of the processes. Denaturation temperatures of the samples showed differences within about 3 °C, while denaturation enthalpies (ΔH) differed by about 14 kJ µg⁻¹. Data in this paper may provide a broader perspective on how wheat proteins are affected by the extraction method.

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