290 Use of frit-inlet/frit-outlet flow field-flow fractionation and size exclusion HPLC to assess effects of mixing on the size distribution of gluten proteins.

K. TAKATSU (1), S. G. Stevenson (2), and K. R. Preston (2). (1) Research and Development Division, Yamazaki Baking Co., Ltd., Tokyo, Japan; (2) Grain Research Laboratory, Canadian Grain Commission, Winnipeg, MB, Canada.

Flours varying in inherent dough strength were mixed to different degrees of development using a Farinograph. Dough samples were flash frozen in liquid nitrogen, freeze dried and ground to a powder. Samples of the freeze dried material were extracted with dilute (0.05M) acetic acid (HAc) followed by dilute HAc with 30 sec sonication. Size distribution of the proteins in the fractions was determined with size exclusion, high performance liquid chromatography (SE-HPLC) and frit-inlet/frit-outlet (FIFO) flow field- flow fractionation (FFF). Results showed large changes in the size distribution of proteins which varied with degree of mixing and inherent dough strength.