TY - JOUR
T1 - Proteomic Characterization of Wheat Protein Fractions Taken at Different Baking Conditions
AU - Schirmer, Tanja Miriam
AU - Ludwig, Christina
AU - Scherf, Katharina Anne
N1 - Publisher Copyright:
© 2023 The Authors. Published by American Chemical Society.
PY - 2023/8/30
Y1 - 2023/8/30
N2 - Food processing conditions affect the structure, solubility, and therefore accurate detection of gluten proteins. We investigated the influence of dough, bread, and pretzel making on the composition of different wheat protein fractions obtained by Osborne fractionation. The albumin/globulin, gliadin, and glutenin fractions from flour, dough, crispbread, bread, and pretzel were analyzed using RP-HPLC, SDS-PAGE, and untargeted nanoLC-MS/MS. This approach enabled an in-depth profiling of the fractionated proteomes and related compositional changes to processing conditions (mixing, heat, and alkali treatment). Overall, heat treatment demonstrated the most pronounced effect. Label-free quantitation revealed significant changes in the relative abundances of 82 proteins within the fractions of bread crumb and crust in comparison to flour. Certain gluten proteins showed shifts or reductions in particular fractions, indicating their incorporation into the gluten network through SS and non-SS cross-links. Other gluten proteins were enriched, suggesting their limited involvement in the gluten network formation.
AB - Food processing conditions affect the structure, solubility, and therefore accurate detection of gluten proteins. We investigated the influence of dough, bread, and pretzel making on the composition of different wheat protein fractions obtained by Osborne fractionation. The albumin/globulin, gliadin, and glutenin fractions from flour, dough, crispbread, bread, and pretzel were analyzed using RP-HPLC, SDS-PAGE, and untargeted nanoLC-MS/MS. This approach enabled an in-depth profiling of the fractionated proteomes and related compositional changes to processing conditions (mixing, heat, and alkali treatment). Overall, heat treatment demonstrated the most pronounced effect. Label-free quantitation revealed significant changes in the relative abundances of 82 proteins within the fractions of bread crumb and crust in comparison to flour. Certain gluten proteins showed shifts or reductions in particular fractions, indicating their incorporation into the gluten network through SS and non-SS cross-links. Other gluten proteins were enriched, suggesting their limited involvement in the gluten network formation.
KW - baking
KW - foodomics
KW - gluten
KW - label-free quantitation
KW - mass spectrometry
UR - http://www.scopus.com/inward/record.url?scp=85169164138&partnerID=8YFLogxK
U2 - 10.1021/acs.jafc.3c02100
DO - 10.1021/acs.jafc.3c02100
M3 - Article
C2 - 37582505
AN - SCOPUS:85169164138
SN - 0021-8561
VL - 71
SP - 12899
EP - 12909
JO - Journal of agricultural and food chemistry
JF - Journal of agricultural and food chemistry
IS - 34
ER -