Changes in secondary protein structures during mixing development of high absorption (90%) flour and water mixtures

• Published in: Cereal chemistry 2006-03, Vol.83 (2), p.136-142
• Main Authors: Robertson, G.H, Gregorski, K.S, Cao, T.K
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; carbohydrate content; Cereal and baking product industries; dough; dough development; Food industries; Fourier transform infrared spectroscopy; Fundamental and applied biological sciences. Psychology; mixing; mixtures; protein content; protein secondary structure; spectral analysis; water; water content; wheat flour; wheat starch
• ISSN: 0009-0352; 1943-3638
• DOI: 10.1094/CC-83-0136

Wheat flour and water mixtures at 90% absorption (dry flour basis) prepared at various mixing times were examined using Fourier transform infrared (FT-IR) reflectance spectroscopy. Spectra were obtained using a horizontal attenuated total reflection (ATR) trough plate. The apparent amount of protein and starch on the surface of the dough varied with mixing time but this was likely due to the polyphasic nature of the substrate and the changing particle distributions as the batter matrix was developed. Deconvolution of the Amide I band revealed contributions from alpha helical, beta-turn, beta-strand, beta-sheet, and random conformations. The ratio of beta-sheet to nonsheet conformations reached its greatest value about the same time that the mixture was most effectively separated by a laboratory-scale, cold-ethanol-based method but before the peak consistency measured by a microfarinograph.