Effect of Condensed Tannin Profile on Wheat Flour Dough Rheology
Proanthocyanidins (PA) cross-link proteins and could expand wheat gluten functionality; however, how the PA MW or gluten profile affect these interactions is unknown. Effect of PA MW profile (sorghum versus grape seed PA) on dough rheology of high versus low insoluble polymeric protein (IPP) wheat f...
Gespeichert in:
| Veröffentlicht in: | Journal of agricultural and food chemistry 2016-10, Vol.64 (39), p.7348-7356 |
|---|---|
| Hauptverfasser: | , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 7356 |
|---|---|
| container_issue | 39 |
| container_start_page | 7348 |
| container_title | Journal of agricultural and food chemistry |
| container_volume | 64 |
| creator | Girard, Audrey L Castell-Perez, M. Elena Bean, Scott R Adrianos, Sherry L Awika, Joseph M |
| description | Proanthocyanidins (PA) cross-link proteins and could expand wheat gluten functionality; however, how the PA MW or gluten profile affect these interactions is unknown. Effect of PA MW profile (sorghum versus grape seed PA) on dough rheology of high versus low insoluble polymeric protein (IPP) wheat flour was evaluated using mixograph, large (TA.XT2i) and small (HAAKE Rheostress 6000) deformation rheometry. Sorghum PA (93% polymeric) more effectively (p < 0.05) strengthened both glutens than grape seed PA (45% polymeric), without reducing gluten extensibility. These effects were higher in low IPP (weak gluten) flour, e.g., sorghum PA doubled IPP, increased mix time by 75%, dough elasticity by 82%, and peak angle by 17° versus control. Grape seed PA increased IPP by 75% and elasticity by 36%, but reduced peak angle by 15°, indicating reduced mixing tolerance. Sorghum PA, but not grape seed PA, increased (p < 0.05) all above parameters in high IPP dough. Polymeric PA more effectively strengthened gluten than oligomeric PA, likely via more efficient protein cross-linking to overcome strong antioxidant effect of PA. High MW PA may be useful natural gluten strengtheners for diverse applications. |
| doi_str_mv | 10.1021/acs.jafc.6b02601 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_1835349385</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>1835349385</sourcerecordid><originalsourceid>FETCH-LOGICAL-a402t-2032ecca76508839f45baccbf8992244ba4889c260e518fedde3134ac9151c653</originalsourceid><addsrcrecordid>eNp1kDtPwzAYRS0EoqWwMyGPDKT4mTobqA9AqgRCRYyW43xuU6V2iZOh_56UFjamu5x7pXsQuqZkSAmj98bG4do4O0xzwlJCT1CfSkYSSak6RX3SMYmSKe2hixjXhBAlR-Qc9dgopakQrI8eps6BbXBweBx8AT5CgRfG-9Ljtzq4sgIcPP5cgWnwrAptjSehXa7w-wpCFZa7S3TmTBXh6pgD9DGbLsbPyfz16WX8OE-MIKxJGOEMrDWjVBKleOaEzI21uVNZxpgQuRFKZbY7AZIqB0UBnHJhbEYltankA3R72N3W4auF2OhNGS1UlfEQ2qip4pKLjKs9Sg6orUOMNTi9rcuNqXeaEr33pjtveu9NH711lZvjeptvoPgr_IrqgLsD8FPtNPju7P973w1Id3s</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1835349385</pqid></control><display><type>article</type><title>Effect of Condensed Tannin Profile on Wheat Flour Dough Rheology</title><source>ACS Publications</source><source>MEDLINE</source><creator>Girard, Audrey L ; Castell-Perez, M. Elena ; Bean, Scott R ; Adrianos, Sherry L ; Awika, Joseph M</creator><creatorcontrib>Girard, Audrey L ; Castell-Perez, M. Elena ; Bean, Scott R ; Adrianos, Sherry L ; Awika, Joseph M</creatorcontrib><description>Proanthocyanidins (PA) cross-link proteins and could expand wheat gluten functionality; however, how the PA MW or gluten profile affect these interactions is unknown. Effect of PA MW profile (sorghum versus grape seed PA) on dough rheology of high versus low insoluble polymeric protein (IPP) wheat flour was evaluated using mixograph, large (TA.XT2i) and small (HAAKE Rheostress 6000) deformation rheometry. Sorghum PA (93% polymeric) more effectively (p < 0.05) strengthened both glutens than grape seed PA (45% polymeric), without reducing gluten extensibility. These effects were higher in low IPP (weak gluten) flour, e.g., sorghum PA doubled IPP, increased mix time by 75%, dough elasticity by 82%, and peak angle by 17° versus control. Grape seed PA increased IPP by 75% and elasticity by 36%, but reduced peak angle by 15°, indicating reduced mixing tolerance. Sorghum PA, but not grape seed PA, increased (p < 0.05) all above parameters in high IPP dough. Polymeric PA more effectively strengthened gluten than oligomeric PA, likely via more efficient protein cross-linking to overcome strong antioxidant effect of PA. High MW PA may be useful natural gluten strengtheners for diverse applications.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/acs.jafc.6b02601</identifier><identifier>PMID: 27616442</identifier><language>eng</language><publisher>United States: American Chemical Society</publisher><subject>Bread ; Chromatography, High Pressure Liquid ; Elasticity ; Flour - analysis ; Fluorescence ; Glutens - chemistry ; Grape Seed Extract - chemistry ; Molecular Weight ; Proanthocyanidins - chemistry ; Rheology ; Sorghum - chemistry ; Spectrophotometry, Infrared ; Triticum - chemistry</subject><ispartof>Journal of agricultural and food chemistry, 2016-10, Vol.64 (39), p.7348-7356</ispartof><rights>Copyright © 2016 American Chemical Society</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a402t-2032ecca76508839f45baccbf8992244ba4889c260e518fedde3134ac9151c653</citedby><cites>FETCH-LOGICAL-a402t-2032ecca76508839f45baccbf8992244ba4889c260e518fedde3134ac9151c653</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b02601$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/acs.jafc.6b02601$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,776,780,2752,27053,27901,27902,56713,56763</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/27616442$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Girard, Audrey L</creatorcontrib><creatorcontrib>Castell-Perez, M. Elena</creatorcontrib><creatorcontrib>Bean, Scott R</creatorcontrib><creatorcontrib>Adrianos, Sherry L</creatorcontrib><creatorcontrib>Awika, Joseph M</creatorcontrib><title>Effect of Condensed Tannin Profile on Wheat Flour Dough Rheology</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Proanthocyanidins (PA) cross-link proteins and could expand wheat gluten functionality; however, how the PA MW or gluten profile affect these interactions is unknown. Effect of PA MW profile (sorghum versus grape seed PA) on dough rheology of high versus low insoluble polymeric protein (IPP) wheat flour was evaluated using mixograph, large (TA.XT2i) and small (HAAKE Rheostress 6000) deformation rheometry. Sorghum PA (93% polymeric) more effectively (p < 0.05) strengthened both glutens than grape seed PA (45% polymeric), without reducing gluten extensibility. These effects were higher in low IPP (weak gluten) flour, e.g., sorghum PA doubled IPP, increased mix time by 75%, dough elasticity by 82%, and peak angle by 17° versus control. Grape seed PA increased IPP by 75% and elasticity by 36%, but reduced peak angle by 15°, indicating reduced mixing tolerance. Sorghum PA, but not grape seed PA, increased (p < 0.05) all above parameters in high IPP dough. Polymeric PA more effectively strengthened gluten than oligomeric PA, likely via more efficient protein cross-linking to overcome strong antioxidant effect of PA. High MW PA may be useful natural gluten strengtheners for diverse applications.</description><subject>Bread</subject><subject>Chromatography, High Pressure Liquid</subject><subject>Elasticity</subject><subject>Flour - analysis</subject><subject>Fluorescence</subject><subject>Glutens - chemistry</subject><subject>Grape Seed Extract - chemistry</subject><subject>Molecular Weight</subject><subject>Proanthocyanidins - chemistry</subject><subject>Rheology</subject><subject>Sorghum - chemistry</subject><subject>Spectrophotometry, Infrared</subject><subject>Triticum - chemistry</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp1kDtPwzAYRS0EoqWwMyGPDKT4mTobqA9AqgRCRYyW43xuU6V2iZOh_56UFjamu5x7pXsQuqZkSAmj98bG4do4O0xzwlJCT1CfSkYSSak6RX3SMYmSKe2hixjXhBAlR-Qc9dgopakQrI8eps6BbXBweBx8AT5CgRfG-9Ljtzq4sgIcPP5cgWnwrAptjSehXa7w-wpCFZa7S3TmTBXh6pgD9DGbLsbPyfz16WX8OE-MIKxJGOEMrDWjVBKleOaEzI21uVNZxpgQuRFKZbY7AZIqB0UBnHJhbEYltankA3R72N3W4auF2OhNGS1UlfEQ2qip4pKLjKs9Sg6orUOMNTi9rcuNqXeaEr33pjtveu9NH711lZvjeptvoPgr_IrqgLsD8FPtNPju7P973w1Id3s</recordid><startdate>20161005</startdate><enddate>20161005</enddate><creator>Girard, Audrey L</creator><creator>Castell-Perez, M. Elena</creator><creator>Bean, Scott R</creator><creator>Adrianos, Sherry L</creator><creator>Awika, Joseph M</creator><general>American Chemical Society</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20161005</creationdate><title>Effect of Condensed Tannin Profile on Wheat Flour Dough Rheology</title><author>Girard, Audrey L ; Castell-Perez, M. Elena ; Bean, Scott R ; Adrianos, Sherry L ; Awika, Joseph M</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a402t-2032ecca76508839f45baccbf8992244ba4889c260e518fedde3134ac9151c653</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Bread</topic><topic>Chromatography, High Pressure Liquid</topic><topic>Elasticity</topic><topic>Flour - analysis</topic><topic>Fluorescence</topic><topic>Glutens - chemistry</topic><topic>Grape Seed Extract - chemistry</topic><topic>Molecular Weight</topic><topic>Proanthocyanidins - chemistry</topic><topic>Rheology</topic><topic>Sorghum - chemistry</topic><topic>Spectrophotometry, Infrared</topic><topic>Triticum - chemistry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Girard, Audrey L</creatorcontrib><creatorcontrib>Castell-Perez, M. Elena</creatorcontrib><creatorcontrib>Bean, Scott R</creatorcontrib><creatorcontrib>Adrianos, Sherry L</creatorcontrib><creatorcontrib>Awika, Joseph M</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Girard, Audrey L</au><au>Castell-Perez, M. Elena</au><au>Bean, Scott R</au><au>Adrianos, Sherry L</au><au>Awika, Joseph M</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of Condensed Tannin Profile on Wheat Flour Dough Rheology</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2016-10-05</date><risdate>2016</risdate><volume>64</volume><issue>39</issue><spage>7348</spage><epage>7356</epage><pages>7348-7356</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><abstract>Proanthocyanidins (PA) cross-link proteins and could expand wheat gluten functionality; however, how the PA MW or gluten profile affect these interactions is unknown. Effect of PA MW profile (sorghum versus grape seed PA) on dough rheology of high versus low insoluble polymeric protein (IPP) wheat flour was evaluated using mixograph, large (TA.XT2i) and small (HAAKE Rheostress 6000) deformation rheometry. Sorghum PA (93% polymeric) more effectively (p < 0.05) strengthened both glutens than grape seed PA (45% polymeric), without reducing gluten extensibility. These effects were higher in low IPP (weak gluten) flour, e.g., sorghum PA doubled IPP, increased mix time by 75%, dough elasticity by 82%, and peak angle by 17° versus control. Grape seed PA increased IPP by 75% and elasticity by 36%, but reduced peak angle by 15°, indicating reduced mixing tolerance. Sorghum PA, but not grape seed PA, increased (p < 0.05) all above parameters in high IPP dough. Polymeric PA more effectively strengthened gluten than oligomeric PA, likely via more efficient protein cross-linking to overcome strong antioxidant effect of PA. High MW PA may be useful natural gluten strengtheners for diverse applications.</abstract><cop>United States</cop><pub>American Chemical Society</pub><pmid>27616442</pmid><doi>10.1021/acs.jafc.6b02601</doi><tpages>9</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0021-8561 |
| ispartof | Journal of agricultural and food chemistry, 2016-10, Vol.64 (39), p.7348-7356 |
| issn | 0021-8561 1520-5118 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_1835349385 |
| source | ACS Publications; MEDLINE |
| subjects | Bread Chromatography, High Pressure Liquid Elasticity Flour - analysis Fluorescence Glutens - chemistry Grape Seed Extract - chemistry Molecular Weight Proanthocyanidins - chemistry Rheology Sorghum - chemistry Spectrophotometry, Infrared Triticum - chemistry |
| title | Effect of Condensed Tannin Profile on Wheat Flour Dough Rheology |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-10T17%3A46%3A12IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effect%20of%20Condensed%20Tannin%20Profile%20on%20Wheat%20Flour%20Dough%20Rheology&rft.jtitle=Journal%20of%20agricultural%20and%20food%20chemistry&rft.au=Girard,%20Audrey%20L&rft.date=2016-10-05&rft.volume=64&rft.issue=39&rft.spage=7348&rft.epage=7356&rft.pages=7348-7356&rft.issn=0021-8561&rft.eissn=1520-5118&rft_id=info:doi/10.1021/acs.jafc.6b02601&rft_dat=%3Cproquest_cross%3E1835349385%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1835349385&rft_id=info:pmid/27616442&rfr_iscdi=true |