Wheat proteins application

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

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. 

Other applications involve detection of adulteration of dairy products with soy, pea, and wheat proteins (Haasnoot et al., 2001), presence of asrcasein in milk (the detection threshold for this protein was 0.87pg/mL) (Muller-Renaud et al., 2005), [3-casein in milk and cheese (Muller-Renard et al., 2004), and detection of peanut allergenic proteins (the detection threshold for this protein was 0.7 pg/mL) (Mohammed et al., 2001). 

In the forementioned laboratories, we started with a new strategy based on phase separation in order to prepare natural particles. Simple or complex coacervation methods involving proteins or protein and polysaccharide mixtures3 were used to create new matrices dedicated to controlled release applications. The colloidal carriers produced were in the micrometre or nanometre size range depending on the substrates or the methods used. Wheat proteins, gliadins, were implicated in simple coacervation to produce nanospheres. Controlled release experiments with model compounds were conducted in order to evaluate... 

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. 

Proteins are natural, renewable, and biodegradable polymers which have attracted considerable attention in recent years in terms of advances in genetic engineering, eco-friendly materials, and novel composite materials based on renewable sources. This chapter reviews the protein structures, their physicochemical properties, their modification and their application, with particular emphasis on soy protein, zein, wheat protein, and casein. Firstly, it presents an overview of the structure, classification, hydration-dehydration, solubility, denaturation, and new concepts on proteins. Secondly, it concentrates on the physical and chemical properties of the four important kinds of proteins. Thirdly, the potential applications of proteins, including films and sheets, adhesives, plastics, blends, and composites, etc. are discussed. 

Protein, Protein structure. Physicochemical properties. Industrial application, Denaturation, Soy protein, Zein, Wheat protein. Casein, Films, Adhesives, Plastics, Blends, Composites, Green materials. Biodegradability... 

Continued improvements in FFF instrumentation, refinements in technique and hyphenation with detectors such as MALLS have broadened the application of this method and effectively elevated it from the status of possibly useful technique to a reliable applied research tool for assessing the size and shape of wheat proteins. For additional reading concerning FFF theory, principles, and applications, the reader is referred to other sections of this encyclopedia as well as to Field-Flow Fractionation Handbook edited by Schimpf et al. A review of the application of FFF to wheat protein analysis can also be found in Preston and Stevenson. 

Figure 26 Substantivity test for repeated applications of a 1% wheat protein hydrolysate solution. Adsorption and desorption procedures as described in the legend of Figure 24. Each application was followed by thorough hair rinse with water at room temperature (95).

The first official real-world application of NIRS in 1975 (when the Canadian Grain Commission changed their massive wheat protein-marketing system from Kjeldahl to NIRS) alerted the world to a rapid, safe, reliable, and inexpensive method for composition analysis. Other industries began to capitalize on the technology, at... 

D. Bertrand, P. Courcoux, J. -C. Autran, R. Meritan. Stepwise canonical discriminant analysis of continuous digitalized signals application to chromatograms of wheat proteins. J Chemometrics 4 413-428, 1990. 

Another important speciality application are baby care shampoos which utilize the excellent dermatological compatibility of alkyl polyglycosides as a surfactant base in combination with other mild ingredients. For conditioning effects, incorporation of a cationic wheat protein hydrolyzate has a remarkably low irritation potential in the hens egg test (HET-CAM). 

In agriculture and food, NIR has been a powerful tool for decades. All shipments of grain leaving US ports are analyzed for moisture, fat, protein, and starch via NIR. Processed foods are also a prime venue for NIR percent of fat in cheese spread, hardness of wheat, and freshness of meats are just some of the applications in food. 

In agricultural applications, the most commonly analyzed constituents are water, protein, starch, sugars, and fiber [16-20]. Such physical or chemical functions such as hardness of wheat, minerals, and food values have no actual relation to chemicals seen in the NIR. These are usually done by inferential spectroscopy. That is, the effect of minerals or the relationship of the spectra to in vitro reactions is used in lieu of chemical analyses to NIR active constituents. Considering that all shipments of grain from the US since the 1980s have been cleared by NIR, it can be argued that this is a critical application of the technique. 

---