Lipids, gluten

After the different industrial steps of fractionation and refining, the starch obtained exhibits some traces of lipids, gluten and phosphate. These co-products may affect the properties of the starch - e g. by the formation of lipid complexes, or by Maillard reactions (with gluten) at the processing stage [XIE 12]. 

It is also important to remember that wheat gluten and dough are complex materials, consisting not only of protein and water, but also starch-, lipid-, water- and salt-soluble proteins and smaller carbohydrates, and so on. The properties of these materials and their interactions with the gluten proteins are poorly understood but can be expected to also influence the viscoelastic properties. The challenge therefore is to understand gluten structure at the molecular level and how this structure interacts... 

Li, W., Dobraszczyk, B.J., and Wilde, P.J. (2004). Surface properties and locations of gluten proteins and lipids revealed using confocal scanning laser microscopy in bread dough,... 

Gontard, N., Duehez, C., Cuq, J.L., and Guilbert, S. (1994). Edible composite films of wheat gluten and lipids Water vapor permeability and other physieal properties. Int. J. Food Sci. Technol. 29,39 50. 

Monolayer techniques have been used with much success to study the interaction of proteins with surfactants (11, 12, 13), ions and lipids (14), and other proteins (15). This paper investigates, through well-established procedures, the surface chemistry of monolayers of a major component of heterogeneous wheat gluten protein, gliadin, and explores these interactions with various surface-active agents. 

It must be point out that wheat gluten is present as a network in dough, where it is intimately associated with other dough components. These interactions are still not completely understood, but there are reported correlations of breadmaking quality with polar lipid content, so lipids are potentially of great importance in modulating the functionaUty of the gluten proteins [39]. 

Jenkins DJ, Kendall CW, Vidgen E, et al. High-protein diets in hyperlipidemia effect of wheat gluten on serum lipids, uric acid, and renal function. Am J Clin Nutr. 2001 74 57-63. 

---