Print Email Facebook Twitter Interaction of water unextractable solids and xylanase with gluten protein: Effect of wheat cultivar Title Interaction of water unextractable solids and xylanase with gluten protein: Effect of wheat cultivar Author Wang, M. van Vliet, T. Hamer, R.J. TNO Voeding Publication year 2005 Abstract A previously proposed explanation for the change in gluten properties on addition of pentosans to doughs was based on data for only one wheat cultivar. Using three wheat cultivars, Scipion, Soissons and Amazon, differing in technological quality from weak to strong we have obtained results that support the previous explanation. In addition to standard techniques for characterizing gluten and glutenin macropolymer (GMP) yield, composition and properties, a new technique (particle size analysis) was applied that provides further detail on GMP particle size distribution. For each of the three wheat cultivars the effect of WUS and xylanase on gluten and GMP yield, composition and properties followed the trend previously observed. However, WUS and xylanase affected gluten yield and properties more strongly for Scipion and Soissons than for Amazon. Amazon flour contains more protein and less pentosans. The analysis of GMP particles demonstrates that the volume surface average particle diameter D3,2 of GMP particles from Amazon wheat is larger than those from Scipion and Soissons. Amazon has the ability to form larger and stickier particles. These factors may explain why the effects of pentosans and xylanase on gluten yield and properties are smaller for this wheat. © 2004 Elsevier Ltd. All rights reserved. Subject Gluten propertiesWater unextractable solidsXylanase To reference this document use: http://resolver.tudelft.nl/uuid:5e2dfc2f-356d-497a-a461-57d3be70a421 DOI https://doi.org/10.1016/j.jcs.2004.07.007 TNO identifier 238464 ISSN 0733-5210 Source Journal of Cereal Science, 41 (3), 251-258 Document type article Files To receive the publication files, please send an e-mail request to TNO Library.