Damaged starch in pea versus wheat flours: Fragmentation behavior and contribution of fine and coarse fractions

2019 ◽  
Vol 96 (3) ◽  
pp. 465-477 ◽  
Author(s):  
Anne‐Flore Monnet ◽  
Alexandre Eurieult ◽  
Sophie Berland ◽  
Giana Almeida ◽  
Marie‐Hélène Jeuffroy ◽  
...  
Keyword(s):  
Fragmentation Behavior ◽  
Damaged Starch ◽  
Wheat Flours

Damaged Starch Determination in Wheat Flours in Relation to Dough Water Absorption

1971 ◽  
Vol 23 (1) ◽  
pp. 23-27 ◽  
Author(s):  
N. J. H. Dodds
Keyword(s):  
Water Absorption ◽  
Damaged Starch ◽  
Wheat Flours

A rapid method for the estimation of damaged starch in wheat flours

2004 ◽  
Vol 39 (1) ◽  
pp. 139-145 ◽  
Author(s):  
İsmail Hakkı Boyacı ◽  
Phil C. Williams ◽  
Hamit Köksel
Keyword(s):  
Rapid Method ◽  
Damaged Starch ◽  
Wheat Flours

NanoUPLC-MSE reveals differential abundance of gluten proteins in wheat flours of different technological qualities

2021 ◽  
Vol 239 ◽  
pp. 104181
Author(s):  
V.C. M. Victorio ◽  
T. O. Alves ◽  
G.H. M. F. Souza ◽  
L.C. Gutkoski ◽  
L.C. Cameron ◽  
...  
Keyword(s):  
Differential Abundance ◽  
Gluten Proteins ◽  
Wheat Flours

scholarly journals Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread Volume

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 228
Author(s):  
Marina Schopf ◽  
Katharina Anne Scherf
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Wheat Flour ◽  
Specific Volume ◽  
Disulfide Bonds ◽  
Protein Composition ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Water Addition ◽  
Wheat Flours

Vital gluten is often used in baking to supplement weak wheat flours and improve their baking quality. Even with the same recipe, variable final bread volumes are common, because the functionality differs between vital gluten samples also from the same manufacturer. To understand why, the protein composition of ten vital gluten samples was investigated as well as their performance in a microbaking test depending on the water content in the dough. The gluten content and composition as well the content of free thiols and disulfide bonds of the samples were similar and not related to the specific bread volumes obtained using two dough systems, one based on a baking mixture and one based on a weak wheat flour. Variations of water addition showed that an optimal specific volume of 1.74–2.38 mL/g (baking mixture) and 4.25–5.49 mL/g (weak wheat flour) was reached for each vital gluten sample depending on its specific water absorption capacity.

Acrylamide and 5-hydroxymethylfurfural in thermally treated non-wheat flours and respective breads

2021 ◽  
pp. 130491
Author(s):  
Zuzana Ciesarová ◽  
Kristína Kukurová ◽  
Aleksandra Torbica ◽  
Miona Belovic ◽  
Jana Horváthová ◽  
...  
Keyword(s):  
Wheat Flours ◽  
Thermally Treated

scholarly journals Characterization of a novel + 70 Da modification in rhGM-CSF expressed in E. coli using chemical assays in combination with mass spectrometry

Amino Acids ◽  
2021 ◽  
Author(s):  
Magdalena Widgren Sandberg ◽  
Jakob Bunkenborg ◽  
Stine Thyssen ◽  
Martin Villadsen ◽  
Thomas Kofoed
Keyword(s):  
Mass Spectrometry ◽  
Tandem Mass Spectrometry ◽  
Peptide Mapping ◽  
Covalent Modification ◽  
Peptide Fragmentation ◽  
Tandem Mass ◽  
E Coli ◽  
Gm Csf ◽  
Fragmentation Behavior ◽  
Macrophage Colony

AbstractGranulocyte-macrophage colony-stimulating factor (GM-CSF) is a cytokine and a white blood cell growth factor that has found usage as a therapeutic protein. During analysis of different fermentation batches of GM-CSF recombinantly expressed in E. coli, a covalent modification was identified on the protein by intact mass spectrometry. The modification gave a mass shift of + 70 Da and peptide mapping analysis demonstrated that it located to the protein N-terminus and lysine side chains. The chemical composition of C4H6O was found to be the best candidate by peptide fragmentation using tandem mass spectrometry. The modification likely contains a carbonyl group, since the mass of the modification increased by 2 Da by reduction with borane pyridine complex and it reacted with 2,4-dinitrophenylhydrazine. On the basis of chemical and tandem mass spectrometry fragmentation behavior, the modification could be attributed to crotonaldehyde, a reactive compound formed during lipid peroxidation. A low recorded oxygen pressure in the reactor during protein expression could be linked to the formation of this compound. This study shows the importance of maintaining full control over all reaction parameters during recombinant protein production.

Multi-mycotoxin LC-MS/MS method validation and its application to fifty-four wheat flours in Hungary

2021 ◽  
Vol 38 (4) ◽  
pp. 670-680
Author(s):  
Emese Varga ◽  
Péter Fodor ◽  
Csilla Soros
Keyword(s):  
Method Validation ◽  
Wheat Flours

scholarly journals Relation among different parameters of damaged starch content, falling number and mechanical damage level

2012 ◽  
Vol 49 (3) ◽  
pp. 282-287
Author(s):  
Zivancev Dragan ◽  
Torbica Aleksandra ◽  
Mastilovic Jasna ◽  
Knezevic Desimir ◽  
Djukic Nevena
Keyword(s):  
Starch Content ◽  
Mechanical Damage ◽  
Falling Number ◽  
Damage Level ◽  
Damaged Starch
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