Soluble wheat

Certain cereal grains, especiaUy wheat and rye, contain hemicelluloselike arabinoxylans [9040-27-1], commonly caUed pentosans. Wheat flour pentosans are divided into two types water-soluble and water-insoluble arabinoxylans, which respectively constitute - 1.1 1.6% and 0.4—0.7% of the total flour. These polysaccharides have functional roles in dough development and baking performance. The water-soluble wheat-flour arabinoxylans consist of a (1 — 4)-linked chain of P-D-xylopyranosyl units substituted at 0-2 and/or 0-3 with single-unit a-L-arabinofuranosyl units. Preparations from each source consist of a family of molecules of various molecular weights and xyl ara ratios. 

Figure 5. Elution of acid-soluble wheat proteins from hydrophobic gel Phenyl-Sepharose-4B by different solvents. NaDodSO = SDS flSJ.

FR Huebner, JA Bietz. Improved chromatographic separation and characterization of ethanol soluble wheat proteins. Cereal Chem 70 506-511, 1993. 

Fig. 6.4.4a,b. Gas chromatograms of trimethylsilylated products from the thioacidolysis of a extractive-free wheat straw and b alkali soluble wheat lignin (see Fig. 6.4.3 for description of notations and symbols)... 

Tritisd. [Crodainc.] Soluble wheat imx>-tein fito-fonner, conditioner, moisturizer f< r tidn and hair cate prods. 

Tritisol. [Crodainc.] Soluble wheat JHO-tein film-former, amditioner, moisturizer fca skin and hair care fwods. 

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. 

SWP is a bland, white creamy low viscous sodium-salt of a soluble wheat protein isolate. By its unique combination of functional properties like emulsifying capacity, gelling, binding, and water-retention, the product can be used in several food applications like meat-preparations, soups, sauces, dressings, imitation dairy, etc. It can also be combined with other functional proteins like caseinates, soy isolates, and may result in all types of synergies. 

Sorensen H.R., Meyer A.S., Pedersen S., Enzymatic hydrolysis of water-soluble wheat arabinoxylan. 1. Synergy between alpha-L-arabinofuranosidases, endo-1, 4-beta-xylanases, and beta-xylosidase activities, Biotechnol. Bioeng., 81(6), 2003, 726-731. 

Virkki, L Maina, H.N., Johansson, L. and Tenkanen, M. (2008) New enzyme-based method for analysis of water-soluble wheat arabinoxylans. Carbohydr. Res., 343, 521-529. 

The conversion of water-soluble wheat straw hemicellulose with succinic anhydride in aqueous alkaline solutions yields carboxyl groups containing products (6). The DS values of the products are rather low (<0.26) due to side-reactions in the aqueous medium. Despite the low functionalization, the thermal stability is increased and applications as thickening agents and metal ion binders are proposed. 

Geissman, T. Neukom, H. (1973). On the composition of the water-soluble wheat flour pentosanes and their oxidative gelation. Lebensmittel Wissenchaft-und-Technologie, 6, 59-62. 

The presence of small amounts of soluble wheat proteins in a mixture with salt-soluble meat proteins (SSMP) was capable of trebling the elastic modulus, compared with a pure SSMP gel [115]. This study highlights the inadequacy of DSC as a monitor of protein gelation properties. Despite the fact that no transitions were observed over 20-120°C by DSC, a weak gel was formed. Further, strong elastic gels were formed upon more severe treatment at 120°C. 

Comfort S, Howell NK. Gelation properties of salt soluble meat protein and soluble wheat protein mixtures. Food Hydrocolloid 2003 17(2) 149-159. 

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