The effect of heat treatment of flour on the extractability characteristics of wheat protein

Abstract EN

The effect of heat treatment of wheat flour on the protein components by monitoring changes in protein extractability, SDS sedimentation volume and electrophoretic patterns was investigated.

In this study the moisture content of flour was adjusted to 6 % and heated in a convection oven at 75, 100 or 125 °C for 30 mins.

The results showed that heat treatment of wheat flour at 75 °C had no effect on the total amount of protein extractability.

When flour was heated at 100 and 125 °C the total amount of protein extractability decreased.

The significant effect (P < 0.05) of heat treatment was observed on albumins and SDS-extractable glutenins comparing to globulins and gliadins.

Heating at 100 and 125 °C increased the amount of protein extracable by SDS and β-mercaptoethonal. The results also showed that the SDS-sedimentation volume of wheat flour increased after heating at 100 and 125 °C due to the aggregation of protein induced by heating.

SDS-PAGE showed that heat treatment resulted in changes in the total amount of the extractability of protein from wheat flour with the most significant effect being occur after heating at 125 °C.

Also SDS-PAGE confirmed that gliadin fraction was less sensitive than SDS-extractable glutenin proteins.