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Probing thermal transitions and structural properties of gluten proteins using ultrasound

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Abstract

Purpose

To probe the thermal and structural properties of gluten proteins using ultrasound.

Methods

A new ultrasonic approach for characterizing the quality of wheat gluten proteins is described. Low frequency (50 kHz) longitudinal ultrasonic velocity, v L, measurements were performed on gluten samples extracted from three wheat flours differing in protein content and in wheat endosperm hardness.

Results

At room temperature, v L for gluten extracted from soft flowers (Fielder) was found to be (870 ± 92) m/s, while for gluten extracted from extra strong flours (Glenlea) it was found to be (1,940 ± 90) m/s. In the second set of experiments, which aimed at probing thermal properties of gluten proteins, the variation in the numerical value of v L propagating in the wet gluten was found to be substantial (about 1,000 m/s) when the temperature of the gluten was raised from 20 to 90 °C, and also when gluten from different flour types was investigated. A continuous structural phase transition was observed, which was different for glutens extracted from different flours. Upon cooling, the velocity also varied depending on wheat type.

Conclusions

These experiments demonstrate that ultrasonic velocity measurements can be used as a selection tool and study changes in properties of wheat proteins, particularly the thermal transitions that are critical to the quality of end products such as noodles, pasta, and bread. It was also shown that v L is sensitive to gluten class (strength or protein content), showing the potential of such measurements as an early-generation selection tool in wheat breeding programs.

Riassunto

Obiettivo

Sondare le proprietà termiche e strutturali di proteine di glutine che usano l’ultrasuono.

Materiali e Metodi

Un nuovo approccio ultrasonico per caratterizzare la qualità di proteine di glutine di frumento è descritta. La frequenza bassa (50 kHz) la velocità longitudinale ultrasonica, il v L, le misure sono state eseguite sui campioni di glutine estratti da tre farine di frumento che differisce nel contenuto di proteina e nella durezza di endosperm di frumento.

Risultati

Alla temperatura ambiente, il v L per il glutine estratto dai fiori morbidi (l’Esterno) è stato trovato per essere (870 ± 92) il m/s, mentre per il glutine estratto dalle farine extra forti (Glenlea) è stato trovato per essere (1940 ± 90) il m/s. Nella seconda serie di esperimenti, che ha mirato a sondare le proprietà termiche di proteine di glutine, la variazione nel valore numerico di v L che propaga nel glutine bagnato è stata trovata per essere sostanzioso (circa 1000 m/s) quando la temperatura del glutine è stata alzata da 20 a 90 °C ed anche quando il glutine dai tipi di farina diversi sono stati investigati. Una transizione di fase continua strutturale è stata osservata, che era diverso per i glutini estratti dalle farine diverse. Sul raffreddamento, la velocità il tipo di frumento di dipendere da anche vario.

Conclusioni

Questi esperimenti dimostrano che le misure di velocità ultrasoniche possono essere usate come uni cambiamenti di attrezzo di selezione e studio nelle proprietà di proteine di frumento, particolarmente le transizioni termiche che sono critico alla qualità di prodotti finiti come i sempliciotti, la pasta ed il pane. È stato anche mostrato che il v L è sensibile alla classe di glutine (il contenuto di forza o proteina), mostrando il potenziale di tali misure come un attrezzo di selezione di prima-generazione nei programmi di allevare di frumento.

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Acknowledgments

The authors are grateful to the Natural Sciences and Engineering Research Council of Canada (NSERC), the Cereal Research Centre of Agriculture & Agri-Food Canada and the College of Graduate Studies and Scientific Research at the University of Sharjah, for providing funds for this research.

Conflict of interest

Hussein Mohamed Elmehdi, Martin G. Scanlon, John H. Page, and Miklos I. P. Kovacs declare that they have no conflict of interest.

Informed consent

No patient information was included in this study.

Human and animal studies

The study described in this article did not include any procedures involving humans or animals.

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Authors and Affiliations

  1. Department of Applied Physics, University of Sharjah, Sharjah, PO Box 27272, United Arab Emirates

    H. M. Elmehdi

  2. Department of Food Science, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada

    M. G. Scanlon

  3. Department of Physics and Astronomy, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada

    J. H. Page

  4. Agriculture and Agri-Food Canada, 195 Dafoe Rd, Winnipeg, MB, R3T 2M9, Canada

    M. I. P. Kovacs

Authors
  1. H. M. Elmehdi
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  2. M. G. Scanlon
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  3. J. H. Page
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  4. M. I. P. Kovacs
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Correspondence to H. M. Elmehdi.

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Elmehdi, H.M., Scanlon, M.G., Page, J.H. et al. Probing thermal transitions and structural properties of gluten proteins using ultrasound. J Ultrasound 16, 101–110 (2013). https://doi.org/10.1007/s40477-013-0022-0

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  • DOI: https://doi.org/10.1007/s40477-013-0022-0

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