Dataset Information

Proteomic characterisation of wheat protein fractions taken at different baking conditions

ABSTRACT: Food processing conditions affect the structure, solubility and therefore accurate detection of gluten proteins. We investigated the influence of dough, bread and pretzel making on the composition of different wheat protein fractions obtained by Osborne fractionation, which is based on solubility. The albumin/globulin (ALGL), gliadin and glutenin fractions from flour, dough, crispbread, bread and pretzel were analysed using RP-HPLC, SDS-PAGE and untargeted nanoLC-MS/MS. This approach enabled an in-depth profiling of the fractionated proteomes and related compositional changes to processing conditions including mixing, heat and alkali treatment. The ALGL fractions contained 71 protein groups, the gliadin fractions 27 and the glutenin fractions 47, of which 16 were common in all fractions. Label-free quantitation revealed that the relative abundances of 78 proteins were significantly affected by baking in the fractions of bread crumb and bread crust in comparison to flour.

INSTRUMENT(S): LTQ Orbitrap Velos

ORGANISM(S): Triticum Aestivum (wheat)

SUBMITTER: Christina Ludwig

LAB HEAD: Christina Ludwig

PROVIDER: PXD041876 | Pride | 2023-12-22

REPOSITORIES: Pride

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Dataset's files

Source:

			Action	DRS
	BBM_026_P026_06_CHL_001.raw	Raw
	BBM_026_P026_06_CHL_002_rep2.raw	Raw
	BBM_026_P026_06_CHL_003.raw	Raw
	BBM_026_P026_06_CHL_004.raw	Raw
	BBM_026_P026_06_CHL_005.raw	Raw

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Publications

Proteomic Characterization of Wheat Protein Fractions Taken at Different Baking Conditions.

Schirmer Tanja Miriam TM Ludwig Christina C Scherf Katharina Anne KA

Journal of agricultural and food chemistry 20230815 34

Food processing conditions affect the structure, solubility, and therefore accurate detection of gluten proteins. We investigated the influence of dough, bread, and pretzel making on the composition of different wheat protein fractions obtained by Osborne fractionation. The albumin/globulin, gliadin, and glutenin fractions from flour, dough, crispbread, bread, and pretzel were analyzed using RP-HPLC, SDS-PAGE, and untargeted nanoLC-MS/MS. This approach enabled an in-depth profiling of the fracti ...[more]

PMID: 37582505

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