Food wheat proteins

HPLC has many applications in the food industry. Two of interest in the bakery sector are the analysis of triglycerides and wheat proteins. 

Infant food supplements (corn, soy, whey and/or wheat protein blends) given in test meals to 3 or 14 adult men... 

In vitro, the enzyme is able to catalyze crosslinking of whey proteins, soy proteins, wheat proteins, beef myosin, casein, and crude actomyosin (which is refined from mechanically deboned meat), improving functional properties such as the texture of food products [49-53], Bonds formed by transglutaminase exhibit a high resistance to proteolytic degradation [54],... 

Several essential amino acids have been shown to be the limiting factor of nutrition in plant proteins. In advanced countries, the ratio of vegetable proteins to animal proteins in foods is 1.4 1. In underdeveloped nations, the ratio is 3.5 1. which means that people in underdeveloped areas depend upon vegetable proteins. Among vegetable staple foods, wheat easily can be fortified. It is used as flour all over the world. L-Lysine hydrochloride (0,2% ) is added to the flour. Wheat bread fortified with lysine is used in several areas of the woilcl in Japan it is supplied as a school ration. 

Since the introduction of HPLC in the field of protein analysis, this technique has become very popular because of its versatility. The development of improved or new packing materials has often resulted in a decrease in the analysis time. However, with regard to the analysis of food proteins, the application of HPLC has remained limited mainly to wheat proteins and milk proteins. A quick survey of recent literature confirms this observation, and most publications about the... 

F MacRitchie, D Lafiandra. Structure-function relationships of wheat proteins. In S Damodaran, A Palaf, eds. Food Proteins and Their Applications. New York Marcel Dekker, 1997, pp 293-324. 

Autio, K., Kruus, K., Knaapila, A., Gerber, N., Flander, L., Buchert, J. 2005. Kinetics of transglutaminase-induced cross-linking of wheat proteins in dough. J Agric Food Chem 53 1039-1045. 

Gerrard, J.A., Fayle, S.E., Brown, P.A., Sutton, K.H., Simmons, L., Rasiah, I. 2001. Effects of microbial transglutaminase on the wheat proteins of bread and croissant dough. J Food Sci 66 782-786. 

Other spices, too, for example, mustard, paprika, flour additives, and garlic (Dannaker and White 1987, Scholl and Jensen-Jarolim 2004) as well as many food products, such as milk proteins (casein), whey proteins (a-lactalbumin, P-lactoglobulin), and wheat proteins, which are not always obvious food ingredients (hidden ingredients) (Lopata and Potter 2000, Chapters 6 and 13), may cause adverse reactions. 

Normally there is very little fat in the feces. However, fat content in stools may increase because of various fat malabsorption syndromes. Such increased fat excretion is steatorrhea. Decreased fat absorption may be the result of failure to emulsify food contents because of a deficiency in bile salts, as in liver disease or bile duct obstruction (stone or tumor). Pancreatic insufficiency may result in an inadequate pancreatic lipase supply. Finally, absorption itself may be faulty because of damage to intestinal mucosal cells through allergy or infection. An example of allergy-based malabsorption is celiac disease, which is usually associated with gluten intolerance. Gluten is a wheat protein. An example of intestinal infection is tropical sprue, which is often curable with tetracycline. Various vitamin deficiencies may accompany fat malabsorption syndromes. 

Marchal, R., Lallement, A., Jeandet, R, Establet, G. (2003). Qarification of Muscat musts using wheat proteins and the flotation technique. J. Agric. Food Chem., 51, 2040-2048. 

Quinoa flour does not have good baking properties like wheat gluten proteins. The wheat proteins are able to form a viscoelastic network when flour is mixed with water to form dough, and these viscoelastic properties allow the use of wheat to produce bread and other processed foods (Shewry et al., 2002). Quinoa bread has been made by including 10% of wheat flour (Chauhan et al., 1992a,b). However, the enzyme... 

Economics. No consideration of the literature would be complete without the economic study made by the Food Research Institute of Stanford University (66). The studies are mainly concerned with crops, markets, and economics, and comprise a monumental contribution to the literature of wheat. Some technical papers on wheat in the diet, wheat protein, starch and flour quality, bread staling, utilization of wheat germ, and physical tests of flour quality are included. An index to this series (62) consists of abstracts of the annual reviews and special studies, and a chronological list of the individual issues, and lists, by author and subject, of the special studies. 

Since NMR food proteins has been fairly comprehensively reviewed in the recent past8-12 this section will limit itself to an overview to indicate the types of information available it will restrict itself to wheat proteins and a-lactalbumin. 

Dietary protein sources differ widely in their proportions of the EAA. In general, complete proteins (those containing sufficient quantities of EAA) are of animal origin (e.g., meat, milk, and eggs). Plant proteins often lack one or more EAA. For example, gliadin (wheat protein) has insufficient amounts of lysine, and zein (com protein) is low in both lysine and tryptophan. Because plant proteins differ in their amino acid compositions, plant foods can provide a high-quality source of essential amino acids only if they are eaten in appropriate combinations. One such combination includes beans (low in methionine) and cereal grains (low in lysine). 

It is now evident that acylation with anhydrides (such as acetic and succinic anhydrides) and with lactones (such as -propiolactone) is being proposed (< ) for improving the solubility of soy protein isolates at acidic pH, particularly for the preparation of coffee whiteners. Moreover, this chemical modification has been evaluated for altering the food-use properties of several milk proteins (40), egg protein (41), wheat protein (42), fish protein (43), and single-cell protein (44). 

Food proteins are important in determining the characteristics of many food products. Frequently the protein used influences more than one characteristic of the food. The protein selected will vary as a function of the protein, the formulation of the food, and the processing of the product. The most common proteins used as food ingredients include egg proteins [83,84], soy proteins [85,86], milk proteins [87,88,89], wheat gluten [90], and fish proteins [91]. Other proteins have been used to a lesser degree and include rapeseed protein, sunflower protein, pea protein, cottonseed protein, peanut protein, and blood plasma. 

A.S. 1995. Interactions of wheat proteins, carbohydrates, and lipids, in Ingredient Interactions Effects on Food Quality, Gaonkar, A.G., Ed., Marcel Dekker, New York, Chapter 11. 

Cereals are an important protein source and are processed into bread, pasta and noodles, breakfast cereals, and fermented drink. For all these applications the quality is determined, to a greater or lesser extent, by the gluten proteins which account for about half of the total grain nitrogen. There are also opportunities to develop novel uses for cereal proteins in both the food and nonfood indns-tries. It is important to study the wheat gluten proteins, particularly the deamidated SWP (soluble wheat protein) in relation to their structure and function. 

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