H. Demiralp et al., Effects of oxidizing agents and defatting on the electrophoretic patterns of flour proteins during dough mixing, EUR FOOD RE, 211(5), 2000, pp. 322-325
Flours of two bread wheat varieties, Bezostaya and Kirac, were used to prep
are lyophilized optimum mixed and overmixed doughs with potassium bromare (
KBrO3) or ascorbic acid at levels of 50, 100 and 150 mg/kg. The effects of
mixing, lipid extraction and additives on dough proteins were studied using
electrophoresis. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis
results for the 50 % 1-propanol insoluble fractions of both varieties show
ed that the relative band intensities of the flours were more intense than
those of the optimum mixed control doughs. KBrO3 did not affect the extract
ability of protein in optimum mixed dough, while ascorbic acid reduced the
extractability. Generally, overmixing caused a decrease in relative band in
tensities. The reductions in the relative band intensities were especially
noticeable in the oxidant-added doughs. The relative band intensities of th
e defatted samples were more intense than those of the undefatted ones.