Cereal Chem 52:823 - 831. | VIEW
Distribution of Lipids in Acid-Soluble Protein Components as Affected by Dough-Mixing and Surfactants.
O. K. Chung and C. C. Tsen. Copyright 1975 by the American Association of Cereal Chemists, Inc.
When dough was mixed to optimum development time on a farinograph and proteins were extracted with 0.05N acetic acid, mixing increased most the acid-extractability of glutenin proteins (I), followed in decreasing order by the nonprotein nitrogenous fraction (IV), the albumin proteins (III), and the gliadin proteins (II). Mixing greatly increased lipids associated with the glutenin fraction. Most lipids were in I, followed by IV, II, and III. The type of lipids associated with proteins depended on the protein components; they were mainly nonpolar in II and III and both polar and nonpolar in I and IV. Less proteins were extracted by acid from the ionic surfactant (sodium and calcium stearoyl-2-lactylate) doughs than from the control dough mainly due to a decrease in acid-soluble glutenin proteins. Less lipids were associated with the acid-extractable protein components of the ionic surfactant doughs than with components of the control dough. Dough mixed with nonionic surfactant ethoxylated monoglycerides contained slightly more I and substantially more lipids associated with I than the control dough.