Fusarium protease reduction of gluten strength

Published: 23 June 2021| Version 1 | DOI: 10.17632/93pb9nv6hy.1
Contributor:
Ray Bacala

Description

Development of fluorescence assay for Fusarium protease damage to gluten, Extensigraph Rmax characterization of blends of Fusarium damaged seed into sound base, Fusarium protease analysis of single infected seeds and digestion of bovine beta casein using sound and Fusarium damaged seed extracts as enzyme source. Data shows increase in protease with infected seed content and reduction in Extensigraph Rmax (indicator of gluten strength). Digestion of beta-casein indicates preference for K at P1 position, isoleucine at P1 and P1', arginine at P1' and tyrosine at P1.

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Steps to reproduce

Please refer to Bacala, Fu, Cordova, Hatcher (2021), Wheat Fusarium Protease Specificity and Effect on Dough Properties. Foods, In press.