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Wheat Gluten Proteins: Gliadin

Year 2012, Volume: 10 Issue: 2, 109 - 114, 01.06.2012

Abstract

Gliadin, one of the two basic components of gluten complex, has been found only in cereal seeds, and chemically classified as basic proteins. It consists of homologous peptide chains and has more symmetrical, smaller structure thus lower moleculer weight than glutenin. It can be solubilized in solvents of hydrogen bond and 70-90% ethyl alcohol. Its solubilization property at concentrated alcohol solutions is a distinctive characteristic in comparison to other proteins; however, it cannot be solubilized in water and pure alcohol. Having the ability of extension, gliadin is the main component responsible from the uniform dough structure. Gliadin, which controls bread volume and has a spherical structure, becomes positively charged during gluten formation. At low pH, gliadins are electrophoretically separated into four groups as alpha α , beta β , gamma γ and omega ω gliadins. α, β and γ Gliadins have an important function in bread making. However, ω-gliadin has a less important role in gluten formation and bread making because it shows poor emulgator property and does not include sulfur in its structure, thus unable to form S-S linkages. Wheat gluten proteins, especially gliadin, and their role in bread making were reviewed in this review

References

  • FAO, 2011. Food Agricultural Organization. http://faostat.fao.org/site/567/DesktopDefault.aspx? PageID=567#ancor (17.10.2011).
  • Arat, O., 1949. Buğday Teknolojisi. Tarım Bakanlığı Neşriyatı, İstanbul.
  • Tekeli, S.T., 1964. Hububat Teknolojisi. Ankara Üniversitesi Ziraat Fakültesi Yayınları, Ankara Üniversitesi Basımevi, Ankara.
  • Pyler, E.J., 1988. Baking Science and Technology. Sosland Publishing Company, U.S.A.
  • Anonim, 1992. Un. Gıda İşveren Dergisi 24 (255): 16.
  • Altan, A., 1986. Tahıl İşleme Teknolojisi. Çukurova Üniversitesi Ziraat Fakültesi Yayınları, Çukurova Üniversitesi Ziraat Fakültesi Ofset Atölyesi, Adana.
  • Vakar, A.B., 1961. Wheat Gluten. Izdatelstvo Akademii Nauk SSSR, Moscow.
  • Kent, N.L., 1982. Technology of Cereals. Pergamon Press, U.S.A.
  • Özkaya, B., 1995. Durum buğdayının protein kompozisyonu ve makarna kalitesindeki önemi. Un Mamülleri Dünyası 4(6): 15-24.
  • Osborne, T.B., 1907. The Proteins of the Wheat Inst., Kernel. Washington. Publication No:84
  • Pomeranz, Y., 1987. Modern Cereal Science and Technology. VCH Publishers, Washington.
  • Shewry, P.R., 2003. Wheat Gluten Proteins. In Wheat Gluten Protein Analysis, Edited by P.R. Shewry and G.L. Lookhart, American Association of Cereal Chemists Inc., St. Paul, Minnesota, U.S.A., 1-17p.
  • Tapucu, B.Ş.K., 1996. Effects of Vital Wheat Gluten, Ascorbic Acid and DATEM on Bread Quality by Using Response Surface Methodology. Ortadoğu Teknik Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Ankara.
  • Nierle, W., El Baya, A.W., 1991. Functionality of Modified Wheat Gluten in Baking. In Gluten Proteins 1990, Edited by W. Bushuk and R. Tkachuk, American Association of Cereal Chemists Inc., St. Paul, Minnesota, U.S.A., 42-56p.
  • Hoseney, R.C., 1994. Principles of Cereal Science and Technology. American Association of Cereal Chemists Inc., St. Paul, Minnesota.
  • Altan, A., 2004. Tahıl İşleme Teknolojisi (Yayınlanmamış Ders Notları), Adana.
  • Lāsztity, R., 1996. The Chemistry of Cereal Proteins. CRC Press, U.S.A.
  • Finney, K.F., Jones, B.L., Shogren, M.D., 1982. Functional (breadmaking) properties of wheat protein fractions obtained by ultracentrifugation. Cereal Chemistry 59 (6): 449-453.
  • Tronsmo, K.M., Faergestad, E.M., Longva, A., Schofield, J.D., Magnus, E.M., 2002. A study of how size distribution of gluten proteins, surface properties of gluten and dough mixing properties relate to baking properties of wheat flours. Journal of Cereal Science 35: 201-214.
  • Kaczkowski, J., Kos, S., Pior, H., 1991. Gliadin Hydrophobicity and Breadmaking Potential. In Gluten Proteins 1990, Edited by W. Bushuk and R. Tkachuk, American Association of Cereal Chemists Inc., St. Paul, Minnesota, U.S.A., 66-70p.
  • Sinha, N.K., Yamamoto, H., Ng, P.K.W., 1997. Effects of flour chlorination on soft wheat gliadins analyzed by reversed-phase high-performance liquid calorimetry and fluorescence spectroscopy. Food Chemistry 59(3): 387-393. differential scanning
  • Schober, T.J., Clarke, C.I., Kuhn, M., 2002. Characterization of functional properties of gluten proteins in spelt cultivars using rheological and quality factor measurements. Cereal Chemistry 79(3): 408-417.
  • Schofield, J.D., 1986. Flour Proteins: Structure and Functionality in Baked Products. In Chemistry and Physics of Baking, Edited by J.M.V. Blanshard, P.J. Frazier and T. Galliard, The Royal Society of Chemistry, England, 14-29p.
  • Dimler, R.J., 1965. Exploring the structure of proteins in wheat gluten. The Baker’s Digest November 35-42.
  • Özalp, V.C., 2000. Genetic Diversity of Gluten Protein Patterns of Wheat Cultivars and Their Importance in Dough Making Properties of Flour. Ortadoğu Teknik Üniversitesi Fen Bilimleri Enstitüsü Biyoloji Anabilim Dalı Doktora Tezi, Ankara.
  • Lindsay, M.P., Skerritt, J.H., 1999. The glutenin macropolymer of wheat flour doughs: structure- function perspectives. Trends in Food Science and Technology 10 (1999): 247-253.
  • Gianibelli, M.C., Larroque, O.R., Macritchie, F., Wrigley, C.W., 2001. Biochemical, genetic, and molecular characterization of wheat endosperm proteins. Cereal Chemistry 78(6): 635-646.
  • Bollecker, S., Popineau, Y., 1991. Functional Properties of Deamidated Gliadins. In Gluten Proteins 1990, Edited by W. Bushuk and R. Tkachuk, American Association of Cereal Chemists Inc., St. Paul, Minnesota, U.S.A., 29-41p.
  • Shewry, P.R., Tatham, A.S., Lazzeri, P., 1997. Biotechnology of wheat quality. Journal Science Food Agriculture 73: 397-406.
  • Örnebro, J., Nylander, T., Eliasson, A.C., 2000. Interfacial behaviour of wheat proteins. Journal of Cereal Science 31: 195-221.
  • Grosch, W., Wieser, H., 1999. Redox reactions in wheat dough as affected by ascorbic acid. Journal of Cereal Science 29: 1-16.
  • Shewry, P.R., Tatham, A.S., 1997. Disulphide bonds in wheat gluten proteins. Journal of Cereal Science 25: 207-227.
  • Mosleth, E., Uhlen, A.K., 1991. Associations between the Composition of Gliadins and HMW Glutenin Subunits and the Gluten Quality in Wheat (T. aestivum L.). In Gluten Proteins 1990, Edited by W. Bushuk and R. Tkachuk, American Association of Cereal Chemists Inc., St. Paul, Minnesota, U.S.A., 112-128p.
  • Lookhart, G.L., Martin, M.L., Mosleth, E., Uhlen, A.K., Hoseney, R.C., 1993. Comparison of high- molecular-weight subunits of glutenin and baking performance of flours varying in bread-making quality. Lebensm. -Wiss. u.- Technology 26(4): 301
  • Örnebro, J., Nylander, T., Eliasson, A.C., Shewry, P.R., Tatham, A.S., Gilbert, S.M., 2001. Adsorption of the high molecular weight glutenin subunit 1Dx5 compared to the 58-kDa central repetitive domain and α-gliadins. Journal of Cereal Science 34: 141

Buğdaydaki Gluten Proteinleri: Gliadin

Year 2012, Volume: 10 Issue: 2, 109 - 114, 01.06.2012

Abstract

Gluten kompleksinin 2 temel bileşeninden biri olan, sadece tahıl tohumlarında bulunan, kimyasal olarak basit proteinler sınıfına giren gliadin, heterojen bileşime sahip olup, birbirine benzer peptid zincirlerinden oluşmuştur. Glutenine göre daha simetrik, daha küçük yapıya, dolayısıyla daha düşük molekül ağırlığına sahip olan gliadin, hidrojen bağlı çözgenlerde ve %70-90’lık etil alkolde çözünebilir. Diğer tüm proteinlerden konsantre alkol çözeltilerinde çözünebilme özelliğiyle ayrılan, ancak suda ve saf alkolde çözünmeyen gliadin, uzayabilme yeteneğine sahip olup yekpare hamur kitlesi oluşumundan sorumlu olan başlıca bileşendir. Ekmek hacmini kontrol eden, şekil olarak küresel bir yapıya sahip olan gliadin, gluten oluşumunda pozitif yüke sahiptir. Gliadinler, elektroforez cihazında düşük pH’da fraksiyonlarına ayrıldıklarında alfa α , beta β , gama γ ve omega ω gliadin olmak üzere 4 gruba ayrılırlar. α, β ve γ gliadinler ekmekçilik açısından daha önemli işlev üstlenirler. Buna karşılık, zayıf emülgatör özelliği gösteren ve kükürt içermediği için S-S bağı oluşturamayan ω-gliadin, gluten oluşumunda ve ekmekçilikte en az öneme sahiptir. Bu derlemede, gliadin başta olmak üzere buğdaydaki gluten proteinleri ve ekmekçilikteki önemleri derlenmiştir

References

  • FAO, 2011. Food Agricultural Organization. http://faostat.fao.org/site/567/DesktopDefault.aspx? PageID=567#ancor (17.10.2011).
  • Arat, O., 1949. Buğday Teknolojisi. Tarım Bakanlığı Neşriyatı, İstanbul.
  • Tekeli, S.T., 1964. Hububat Teknolojisi. Ankara Üniversitesi Ziraat Fakültesi Yayınları, Ankara Üniversitesi Basımevi, Ankara.
  • Pyler, E.J., 1988. Baking Science and Technology. Sosland Publishing Company, U.S.A.
  • Anonim, 1992. Un. Gıda İşveren Dergisi 24 (255): 16.
  • Altan, A., 1986. Tahıl İşleme Teknolojisi. Çukurova Üniversitesi Ziraat Fakültesi Yayınları, Çukurova Üniversitesi Ziraat Fakültesi Ofset Atölyesi, Adana.
  • Vakar, A.B., 1961. Wheat Gluten. Izdatelstvo Akademii Nauk SSSR, Moscow.
  • Kent, N.L., 1982. Technology of Cereals. Pergamon Press, U.S.A.
  • Özkaya, B., 1995. Durum buğdayının protein kompozisyonu ve makarna kalitesindeki önemi. Un Mamülleri Dünyası 4(6): 15-24.
  • Osborne, T.B., 1907. The Proteins of the Wheat Inst., Kernel. Washington. Publication No:84
  • Pomeranz, Y., 1987. Modern Cereal Science and Technology. VCH Publishers, Washington.
  • Shewry, P.R., 2003. Wheat Gluten Proteins. In Wheat Gluten Protein Analysis, Edited by P.R. Shewry and G.L. Lookhart, American Association of Cereal Chemists Inc., St. Paul, Minnesota, U.S.A., 1-17p.
  • Tapucu, B.Ş.K., 1996. Effects of Vital Wheat Gluten, Ascorbic Acid and DATEM on Bread Quality by Using Response Surface Methodology. Ortadoğu Teknik Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Ankara.
  • Nierle, W., El Baya, A.W., 1991. Functionality of Modified Wheat Gluten in Baking. In Gluten Proteins 1990, Edited by W. Bushuk and R. Tkachuk, American Association of Cereal Chemists Inc., St. Paul, Minnesota, U.S.A., 42-56p.
  • Hoseney, R.C., 1994. Principles of Cereal Science and Technology. American Association of Cereal Chemists Inc., St. Paul, Minnesota.
  • Altan, A., 2004. Tahıl İşleme Teknolojisi (Yayınlanmamış Ders Notları), Adana.
  • Lāsztity, R., 1996. The Chemistry of Cereal Proteins. CRC Press, U.S.A.
  • Finney, K.F., Jones, B.L., Shogren, M.D., 1982. Functional (breadmaking) properties of wheat protein fractions obtained by ultracentrifugation. Cereal Chemistry 59 (6): 449-453.
  • Tronsmo, K.M., Faergestad, E.M., Longva, A., Schofield, J.D., Magnus, E.M., 2002. A study of how size distribution of gluten proteins, surface properties of gluten and dough mixing properties relate to baking properties of wheat flours. Journal of Cereal Science 35: 201-214.
  • Kaczkowski, J., Kos, S., Pior, H., 1991. Gliadin Hydrophobicity and Breadmaking Potential. In Gluten Proteins 1990, Edited by W. Bushuk and R. Tkachuk, American Association of Cereal Chemists Inc., St. Paul, Minnesota, U.S.A., 66-70p.
  • Sinha, N.K., Yamamoto, H., Ng, P.K.W., 1997. Effects of flour chlorination on soft wheat gliadins analyzed by reversed-phase high-performance liquid calorimetry and fluorescence spectroscopy. Food Chemistry 59(3): 387-393. differential scanning
  • Schober, T.J., Clarke, C.I., Kuhn, M., 2002. Characterization of functional properties of gluten proteins in spelt cultivars using rheological and quality factor measurements. Cereal Chemistry 79(3): 408-417.
  • Schofield, J.D., 1986. Flour Proteins: Structure and Functionality in Baked Products. In Chemistry and Physics of Baking, Edited by J.M.V. Blanshard, P.J. Frazier and T. Galliard, The Royal Society of Chemistry, England, 14-29p.
  • Dimler, R.J., 1965. Exploring the structure of proteins in wheat gluten. The Baker’s Digest November 35-42.
  • Özalp, V.C., 2000. Genetic Diversity of Gluten Protein Patterns of Wheat Cultivars and Their Importance in Dough Making Properties of Flour. Ortadoğu Teknik Üniversitesi Fen Bilimleri Enstitüsü Biyoloji Anabilim Dalı Doktora Tezi, Ankara.
  • Lindsay, M.P., Skerritt, J.H., 1999. The glutenin macropolymer of wheat flour doughs: structure- function perspectives. Trends in Food Science and Technology 10 (1999): 247-253.
  • Gianibelli, M.C., Larroque, O.R., Macritchie, F., Wrigley, C.W., 2001. Biochemical, genetic, and molecular characterization of wheat endosperm proteins. Cereal Chemistry 78(6): 635-646.
  • Bollecker, S., Popineau, Y., 1991. Functional Properties of Deamidated Gliadins. In Gluten Proteins 1990, Edited by W. Bushuk and R. Tkachuk, American Association of Cereal Chemists Inc., St. Paul, Minnesota, U.S.A., 29-41p.
  • Shewry, P.R., Tatham, A.S., Lazzeri, P., 1997. Biotechnology of wheat quality. Journal Science Food Agriculture 73: 397-406.
  • Örnebro, J., Nylander, T., Eliasson, A.C., 2000. Interfacial behaviour of wheat proteins. Journal of Cereal Science 31: 195-221.
  • Grosch, W., Wieser, H., 1999. Redox reactions in wheat dough as affected by ascorbic acid. Journal of Cereal Science 29: 1-16.
  • Shewry, P.R., Tatham, A.S., 1997. Disulphide bonds in wheat gluten proteins. Journal of Cereal Science 25: 207-227.
  • Mosleth, E., Uhlen, A.K., 1991. Associations between the Composition of Gliadins and HMW Glutenin Subunits and the Gluten Quality in Wheat (T. aestivum L.). In Gluten Proteins 1990, Edited by W. Bushuk and R. Tkachuk, American Association of Cereal Chemists Inc., St. Paul, Minnesota, U.S.A., 112-128p.
  • Lookhart, G.L., Martin, M.L., Mosleth, E., Uhlen, A.K., Hoseney, R.C., 1993. Comparison of high- molecular-weight subunits of glutenin and baking performance of flours varying in bread-making quality. Lebensm. -Wiss. u.- Technology 26(4): 301
  • Örnebro, J., Nylander, T., Eliasson, A.C., Shewry, P.R., Tatham, A.S., Gilbert, S.M., 2001. Adsorption of the high molecular weight glutenin subunit 1Dx5 compared to the 58-kDa central repetitive domain and α-gliadins. Journal of Cereal Science 34: 141
There are 35 citations in total.

Details

Primary Language Turkish
Journal Section Research Article
Authors

Halef Dizlek This is me

Publication Date June 1, 2012
Published in Issue Year 2012 Volume: 10 Issue: 2

Cite

APA Dizlek, H. (2012). Buğdaydaki Gluten Proteinleri: Gliadin. Akademik Gıda, 10(2), 109-114.
AMA Dizlek H. Buğdaydaki Gluten Proteinleri: Gliadin. Akademik Gıda. June 2012;10(2):109-114.
Chicago Dizlek, Halef. “Buğdaydaki Gluten Proteinleri: Gliadin”. Akademik Gıda 10, no. 2 (June 2012): 109-14.
EndNote Dizlek H (June 1, 2012) Buğdaydaki Gluten Proteinleri: Gliadin. Akademik Gıda 10 2 109–114.
IEEE H. Dizlek, “Buğdaydaki Gluten Proteinleri: Gliadin”, Akademik Gıda, vol. 10, no. 2, pp. 109–114, 2012.
ISNAD Dizlek, Halef. “Buğdaydaki Gluten Proteinleri: Gliadin”. Akademik Gıda 10/2 (June 2012), 109-114.
JAMA Dizlek H. Buğdaydaki Gluten Proteinleri: Gliadin. Akademik Gıda. 2012;10:109–114.
MLA Dizlek, Halef. “Buğdaydaki Gluten Proteinleri: Gliadin”. Akademik Gıda, vol. 10, no. 2, 2012, pp. 109-14.
Vancouver Dizlek H. Buğdaydaki Gluten Proteinleri: Gliadin. Akademik Gıda. 2012;10(2):109-14.

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