Structural modification of gluten proteins in strong and weak wheat dough as affected by mixing temperature

The effects of temperature ( 6525\ub0C) on dough rheological properties and gluten functionality have been investigated for decades, but no study has addressed the effect of low temperature (<30\ub0C) on gluten network attributes in flours with strong and weak dough characteristics. This study monitored changes in protein extractability in the presence and absence of reducing agents, the contents of readily accessible and SDS-accessible thiols, and the secondary structural features of proteins in doughs from commercial hard wheat flour (HWF) and soft wheat flour (SWF) mixed at 4, 15, and 30\ub0C. SWF mixed at 4 and 15\ub0C showed similar mixing properties as HWF mixed at 30\ub0C (which is the standard temperature). The effect of mixing temperature is different at the molecular level between the two flours studied. Protein features of HWF did not change as mixing temperature decreased, with the only exception being an increase in SDS-accessible thiols. Decreasing mixing temperature for SWF caused an increase in SDS protein solubility and SDS-accessible thiols as well as an increase in \u3b2-turn structures at the expense of \u3b2-sheet structures. Thus, noncovalent interactions appear to drive protein network at low temperatures (4 and 15\ub0C), whereas covalent interactions dominate at standard mixing temperature (30\ub0C) in doughs from both flours

Structural consequences of the interaction of puroindolines with gluten proteins

The effect of puroindolines (PINs) on structural characteristics of wheat proteins was investigated in Triticum turgidum ssp. durum (cv. Svevo) and Triticum aestivum (cv. Alpowa) and in their respective derivatives in which PIN genes were expressed (Soft Svevo) or the distal end of the short arm of chromosome 5D was deleted and PINs were not expressed (Hard Alpowa). The presence of PINs decreased the amount of cold-SDS extractable proteins and the accessibility of protein thiols to specific reagents, but resulted in facilitated solvation of gluten proteins, as detected by tryptophan fluorescence measurements carried out on minimally mixed flour/water mixtures. We propose that PINs and gluten proteins are interacting in the grain or flour prior to mixing. Hydrophobic interactions between PINs and some of the gluten proteins modify the pattern of interactions among gluten proteins, thus providing an additional mechanistic rationale for the effects of PINs on kernel hardness

The Unseeing Eye: Disability and the hauntology of Derrida’s ghost. A story in three parts

Through the employment of the three stanzas of Thomas Hardy’s poem ‘The Self-Unseeing’ this paper seeks to tremble the picture of disability located in the pedagogical materials in English Schools. By mobilising, and then reversing, Derrida’s concept of the visor and the ghost, as well as Bentham’s Panopticon, this story reveals the power of the Them, the Their and the They. In materialising the ghost of the real of disability within a utopia of hope this story deconstructs the power of Their transparent house by revealing disabled people as magnificent beings

The body unbound: ritual scarification and autobiographical forms in Wole Soyinka’s Aké: the years of childhood

The scarification in Aké is invested with major significance apropos Soyinka’s ideas on African subjectivity. Scarification among the Yoruba is one of the rites of passage associated with personal development. Scarification literally and metaphorically “opens” the person up socially and cosmically. Personal formation and self-realization are enabled by the Yoruba social code brought into being by its mythology. The meaning of the scarification incident in Aké is profoundly different. Determined by the form of autobiography which creates a self-constituting subject, the enabling Yoruba sociocultural context is elided. The story of Soyinka’s personal development is allegorical of the story of the development of the modern African subject. For Soyinka, the African subject is a rational subject whose constitution precludes the splitting of the scientific and spiritual which is a consequence of the Cartesian rupture. The African subject should be open to other subjects and the object world. Subjectivity constituted by the autobiographical mode closes off the opening up symbolically signalled by scarification.Web of Scienc

Orientalising deafness: race and disability in imperial Britain

This article explores the conflations and connections that postcolonial and disability scholars have drawn between ‘race’, ‘colonialism’ and ‘disability’ from a historical perspective. By looking at the connections drawn between ‘race’ and ‘disability’ in the context of nineteenth-century imperial Britain, I hope to probe beyond them to examine the origins and implications of their interplay. I do so by focusing on ideas about deafness, an impairment radically reconfigured in the colonial period, and inflected with concerns about degeneration, belonging, heredity and difference. Disability, I argue, not only operated as an additional ‘category of difference’ alongside ‘race’ as a way of categorising and subjugating the various ‘others’ of Empire, but intersected with it. The ‘colonisation’ of disabled people in Britain and the ‘racial other’ by the British were not simply simultaneous processes or even analogous ones, but were part and parcel of the same cultural and discursive system. The colonising context of the nineteenth century, a period when British political, economic and cultural expansion over areas of South Asia, Australasia and Africa increased markedly, structured the way in which all forms of difference were recognised and expressed, including the difference of deafness. So too did the shifts in the raced and gendered thinking that accompanied it, as new forms of knowledge were developed to justify, explain and contest Britain's global position and new languages were developed through which to articulate otherness. Such developments reconfigured the meaning of disability. Disability was, in effect, ‘orientalised’. ‘Race’ I argue was formative in shaping what we have come to understand as ‘disability’ and vice versa; they were related fantasies of difference

Constructing impairment and disability in school reading schemes.

This paper examines the cultural construction of disability detailed within school reading schemes. The study by the employment of proto text analysis followed the ‘reading journeys’ that a four and five year old child experienced during the course of one academic year. The study examined 61 reading books that contained 2199 illustrations, 100 photographs and 1006 pages of text. The major finding of the research is that the reading schemes contained a limited construction of disability and one which was contextualised within medical deficit and narrative prosthesis. The research concludes that school reading schemes are potentially acting as a Trojan horse to introduce a page thin hegemonic that inculcates young children into the systems of dominance and ‘ableist’ agendas which are seemingly replete in our society

Relationship between kernel hardness and gluten proteins characteristics

This study aimed at investigating gluten structural characteristics in dough from wheat cultivars with various kernel hardness. Flours from Branson, Emmit, and TW301020 cvs. (7, 24, and 69 SKCS, respectively) were analyzed for mixing properties, gluten aggregation kinetics, protein aggregates formation, thiols accessibility and protein conformation. Farinograph profiles were related to the kernel texture, with soft wheats (Branson and Emmit) having lower water absorption, development time, and stability than hard wheat (TW301020). Unlike the farinograph profile, Branson and Emmit exhibited different gluten aggregation kinetics, with Branson having longer aggregation time and higher aggregation energy, suggesting a stronger gluten network than Emmit. Protein structural characteristics highlighted that proteins in dough from Branson and TW301020 were more compact (low SDS-accessible thiols, low exposure of hydrophobic sites on the protein surface) and ordered (low levels in random coils) than in dough from Emmit. In addition, high levels of f-turns in Emmit dough may account for the fast gluten aggregation kinetics, compared to Branson. Interestingly, Branson resulted in bread with a higher specific volume than Emmit (3.6 and 2.9 ml/g, respectively), with TW301020 having the highest value (5.0 ml/g). In conclusion, wheat samples showing similar mixing profile may have different protein interactions during mixing which will affect product performance. Not all soft wheat would form a weak dough; the ability of flour to produce a dough characterized by a compact protein network is independent of the kernel texture but it is rather related to the nature of inter-protein interactions