Dataset Information

Definition of network types - Prediction of dough mechanical behaviour under shear by gluten microstructure.

ABSTRACT: This study defines network types of wheat gluten to describe spatial arrangements of gluten networks in relation to dough mechanical behaviour. To achieve a high variety in gluten arrangements, ten specific and unspecific gluten-modifying agents in increasing concentrations were added to wheat dough. Gluten microstructure was visualized by confocal laser scanning microscopy and quantified by protein network analysis. Dough rheological behaviour was determined by both oscillatory and creep-recovery tests. Based on correlation matrices and principal component analysis, six different network types were identified and associated to their rheological characteristics: a cleaved (low viscous), rigid (highly viscous), spread (viscoelastic), strengthened (viscoelastic), particulate and dense (highly viscous) or particulate and loose (low viscous) network. Furthermore, rheological dough properties of specifically gluten-modified samples were predicted with five microstructural gluten attributes (lacunarity, branching rate, end-point rate, protein width, average protein length) and assigned properly by the obtained partial least square model with an accuracy up to 90% (e.g., R2Y?=?0.84 for G*, 0.85 for tan?, 0.90 for Jmax). As a result, rheological properties of wheat doughs were predicted from microstructural investigations. This novel, quantitative definition of the relation between structure and mechanical behaviour can be used for developments of new wheat products with targeted properties.

SUBMITTER: Lucas I

PROVIDER: S-EPMC6423116 | biostudies-literature | 2019 Mar

REPOSITORIES: biostudies-literature

ACCESS DATA

Publications

Definition of network types - Prediction of dough mechanical behaviour under shear by gluten microstructure.

Lucas Isabelle I Petermeier Hannes H Becker Thomas T Jekle Mario M

Scientific reports 20190318 1

This study defines network types of wheat gluten to describe spatial arrangements of gluten networks in relation to dough mechanical behaviour. To achieve a high variety in gluten arrangements, ten specific and unspecific gluten-modifying agents in increasing concentrations were added to wheat dough. Gluten microstructure was visualized by confocal laser scanning microscopy and quantified by protein network analysis. Dough rheological behaviour was determined by both oscillatory and creep-recove ...[more]

PMID: 30886245

Similar Datasets

Project description:Adhesion formation after flexor tendon repair remains a clinical problem. Early postoperative motion after tendon repair has been demonstrated to reduce adhesion formation while increasing tendon strength. It is hypothesized that during mobilization, tendon cells experience mechanical shear forces that alter their biology in a fashion that reduces scar formation but also activates key genes involved in tendon healing. To test this hypothesis, primary intrinsic tenocyte cultures were established from flexor tendons of 20 Sprague-Dawley rats and sheared at 50 rpm (0.41 Pa) using a cone viscometer for 6 and 12 hours. Total RNA was harvested and compared with time-matched unsheared controls using cDNA microarrays and Northern blot analysis. Microarray analysis demonstrated that mechanical shear stress induced an overall "antifibrotic" expression pattern with decreased transcription of collagen type I and collagen type III. Shear stress down-regulated profibrotic molecules in the platelet-derived growth factor, insulin-like growth factor, and fibroblast growth factor signaling pathways. In addition, shear stress induced an overall decrease in transforming growth factor (TGF)-beta signaling pathway molecules with down-regulation of TGF-beta2, TGF-beta3, TGF-RI, and TGF-RII expression. Moreover, sheared tendon cells increased expression of matrix metalloproteinases and decreased expression of tissue inhibitors of metalloproteinase, an expression pattern consistent with an antifibrotic increase in extracellular matrix degradation. However, up-regulation of genes implicated in tendon healing, specifically, vascular endothelial growth factor-A and several bone morphogenetic proteins. Interestingly, the known mechanoresponsive gene, TGF-beta1, also implicated in tendon healing, was differentially up-regulated by shear stress. Northern blot validation of our results for TGF-beta1, TGF-beta2, TGF-beta3, and collagen type I demonstrated direct correlation with microarray data. Groups of assays that are related as part of a time series. Computed

Dataset Information

Definition of network types - Prediction of dough mechanical behaviour under shear by gluten microstructure.

Publications

Definition of network types - Prediction of dough mechanical behaviour under shear by gluten microstructure.

Similar Datasets

OmicsDI is part of the ELIXIR infrastructure

Tweets