Molecular insights into the role of amylose/amylopectin ratio on gluten protein organization

Davide Emide,Chiara Magni,Francesca Saitta,Gaetano Cardone,Ermelinda Botticella,Dimitrios Fessas,Stefania Iametti,Domenico Lafiandra,Francesco Sestili,Alessandra Marti,Alberto Barbiroli

Food Chemistry（2023）

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摘要

•Conventional, waxy and high amylose wheat lines were compared.•The protein and thiol patterns in the three wheat lines are almost identical.•Altered amylose/amylopectin ratio leads to differences in gluten development.•Starch/proteins competition for water impairs protein hydration.•Low hydration of proteins affects gluten formation in waxy and high amylose wheat.

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关键词

Waxy,High amylose,Gluten proteins,Protein hydration,Thiols,Rheological properties

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