Salt-soluble Proteins Research Articles

The Spatial Distribution Patterns, Physicochemical Properties, and Structural Characterization of Proteins in Oysters (Crassostrea hongkongensis).

Protein content, a vital component determining the nutritional quality of oysters, is unevenly distributed in different parts of oyster. In this study, the spatial distribution (visceral mass, mantle, gill, and adductor) patterns and structural characteristics of proteins, including water–soluble proteins (WSP), salt–soluble proteins (SSP), acid–soluble proteins (ASP) and alkali–soluble proteins (ALSP) of oysters (Crassostrea hongkongensis) were investigated with the amino acid analyzer, circular dichroism spectroscopy (CD), fourier transform infrared spectroscopy (FTIR), and fluorescence spectroscopy. The results showed that oyster proteins were mainly distributed in the visceral mass and mantle. The protein composition was WSP, SSP, ALSP, and ASP in descending order, which conformed to the ideal amino acid pattern. Variations in secondary structure, molecular weight distribution, and thermal denaturation temperatures of the oyster proteins were observed. SSP had wider bands (16–270 kDa) than those of ASP (30–37 kDa) and ALSP (66–270 kDa). Among the four proteins, the SSP of the mantle showed the highest thermal stability (87.4 °C), while ALSP of the adductor muscle had the lowest the lowest the peak denaturation temperature (Tm) (53.8 °C). The proportions of secondary structures in oyster proteins were different, with a higher proportion of solid protein β–folds, and the exposure of aromatic amino acid residues and disulfide bonds and the microenvironment in which they were located were also different.

Fabrication and Characterization of W/O/W Emulgels by Sipunculus nudus Salt-Soluble Proteins: Co-Encapsulation of Vitamin C and β-Carotene.

W/O/W emulsions can be used to encapsulate both hydrophobic and hydrophilic bioactive as nutritional products. However, studies on protein stabilized gel-like W/O/W emulsions have rarely been reported, compared to the liquid state multiple emulsions. The purpose of this study was to investigate the effect of different oil–water ratios on the stability of W/O/W emulgels fabricated with salt-soluble proteins (SSPs) of Sipunculus nudus. The physical stability, structural characteristics, rheological properties, and encapsulation stability of vitamin C and β-carotene of double emulgels were investigated. The addition of W/O primary emulsion was determined to be 10% after the characterization of the morphology of double emulsion. The results of microstructure and rheological properties showed that the stability of W/O/W emulgels increased with the increasing concentration of SSPs. Additionally, the encapsulation efficiency of vitamin C and β-carotene were more than 87%, and 99%, respectively, and still could maintain around 50% retention of the antioxidant capacity after storage for 28 days at 4 °C. The aforementioned findings demonstrate that stable W/O/W emulgels are a viable option for active ingredients with an improvement in shelf stability and protection of functional activity.

Effect of ultrasound-assisted sodium bicarbonate treatment on gel characteristics and water migration of reduced-salt pork batters

To study the potential usefulness of ultrasound (0, 30, and 60 min) and sodium bicarbonate (0 % and 0.2 %) combination on the reduced-salt pork batters, the changes in water holding capacity, gel properties, and microstructure were investigated. The pH, salt-soluble proteins solubility, cooking yield, and b* values of reduced-salt pork batters significantly increased (P < 0.05) with the increase in ultrasound time and the addition of sodium bicarbonate, leading to the hardness, springiness, cohesiveness, and chewiness significantly increased (P < 0.05). Furthermore, the use of ultrasound-assisted sodium bicarbonate treatment caused the reduced-salt pork batters to form a typical spongy structure with more evenly cavities. Due to the initial relaxation time of T21 and T22 were shorter, and the peak ratio of P21 was increased and P22 was decreased after ultrasound-assisted sodium bicarbonate treatment, implying that the mobility of water was reduced. Thus, the use of ultrasound-assisted sodium bicarbonate treatment enabled reduced-salt pork batters to have better gel characteristics and higher cooking yield.

Inhibitive effect of cryoprotectants on the oxidative and structural changes in myofibrillar proteins of unwashed mince from silver carp during frozen storage

Silver carp is a type of Asian carp that poses a threat to the United States. Unfortunately, producing Asian carp surimi in the US has been unsuccessful due to the high cost. Thus, exporting Asian carp to China and other Asian countries in the form of frozen deboned fish mince (without washing) would be a new way to create commercial value. This study was to explore the effects of compound cryoprotectants CC (sucrose, sorbitol, and sodium tripolyphosphate) and CC + SD (salted egg white) on unwashed silver carp mince during frozen storage. In the presence of CC, unwashed mince exerted benefits on gel property and water holding property. CC was able to retard protein oxidation as indicated by the retarded carbonyl content and lower loss in sulfhydryl content. Based on indicators of content of salt-soluble protein, α-helix, myosin heavy chain and intrinsic fluorescence intensity, CC addition inhibited protein aggregation by protecting the protein structure. The inclusion of SD did not show a cryoprotective effect or synergistic antioxidant effect with sucrose-sorbitol, but SD improved the gel strength within 4 weeks of freezing. Thus, CC can provide cryoprotective protection during frozen storage of silver carp mince. CC + SD provides a reference for long-distance transport and off-site production of frozen silver carp mince.

Effects of Frozen Storage Temperature on Water-Holding Capacity and Physicochemical Properties of Muscles in Different Parts of Bluefin Tuna.

The effects of different freezing temperatures on the water-holding capacity and physicochemical properties of bluefin tuna were studied. The naked body, big belly and middle belly parts of bluefin tuna were stored at −18 °C and −55 °C for 180 days. The tuna was evaluated by determining the water-holding capacity, color difference, malondialdehyde (MDA), salt-soluble protein content, free amino acid (FAA), endogenous fluorescent proteins and water distribution and migration. The salt-soluble protein content was measured by the Bradford method. The color difference was measured by a CR-400 color difference meter. The water distribution and migration were analyzed by the low-field nuclear magnetic resonance (LF-NMR). The results showed little quality change during short-term frozen storage, but the frozen storage temperature of −55 °C significantly improved the quality of tuna compared with the frozen storage temperature of −18 °C. There were great differences in the salt-soluble protein content, water-holding capacity and water content the different parts of the tuna. The water-holding capacity and the protein content were the highest, and the water distribution of the naked body part was the most uniform of the three different parts. Because of the high fat content in the big belly and the middle belly, the MDA content and the odor of amino acid increased rapidly and the quality seriously decreased during the frozen storage.

Astaxanthin Extract from Shrimp (Trachypenaeus curvirostris) By-Products Improves Quality of Ready-to-Cook Shrimp Surimi Products during Frozen Storage at -18 °C.

The effects of astaxanthin extract (AE) from shrimp by-products on the quality and sensory properties of ready-to-cook shrimp surimi products (RC-SSP) during frozen storage at −18 °C were investigated. Changes in 2-thiobarbituric acid reactive substances (TBARS) value, sulfhydryl groups, carbonyls, salt-soluble protein content, textural properties, color, and sensory quality over specific storage days were evaluated. The AE from shrimp by-products contained 4.49 μg/g tocopherol and 23.23 μg/g astaxanthin. The shrimp surimi products supplemented with 30 g/kg AE had higher redness values and greater overall acceptability and texture properties after cooking (p < 0.05). AE showed higher oxidative stability in RC-SSP than the control, as evidenced by lower TBARS and carbonyl content, and higher sulfhydryl and salt-soluble protein content. AE from shrimp by-products had positive effects on the antioxidant activity and color difference of RC-SSP, and could be used as a potential multifunctional additive for the development of shrimp surimi products.

Effects and mechanism of antifreeze peptides from silver carp scales on the freeze-thaw stability of frozen surimi

The objective of this work was to investigate the cryoprotective effects of antifreeze peptides obtained from silver carp scales (ScAFPs) on the freeze-thaw stability of surimi, and to explore the action mechanisms of ScAFPs on frozen surimi. The comprehensive analysis of ice crystal size, myofibril protein oxidation, water retention, surimi gel properties, and rheological properties of surimi after different freeze-thaw cycles were investigated. Results showed that frozen surimi treated with ScAFPs exhibited a higher Ca2+-ATPase activity, salt-soluble protein concentration and sulfhydryl group content, while lower surface hydrophobicity, carbonyl content and disulfide bond content. Moreover, the gel properties and water holding capacity of surimi and surimi gel were improved significantly by regulating the size of ice crystals during freeze-thaw process. These findings indicate that ScAFPs could serviced as a new food ingredient with anti-freezing function for frozen products.

Study on the mechanism of protein hydrolysate delaying quality deterioration of frozen surimi

The surimi processing industry generates a large number of underutilized by-products. The aim of this study was to evaluate the protein oxidation, protein degradation, and gel property of surimi during frozen storage to investigate the mechanism of cryoprotective effects of surimi by-product protein hydrolysates on surimi. The results showed that compared with Control and Cryoprotectant surimi, surimi by-product protein hydrolysates groups had lower thiobarbituric acid content, carbonyl content and surface hydrophobicity, higher Ca2+-ATPase activity, total sulfhydryl groups and salt-soluble proteins (P < 0.05), which significantly delayed the freezing denaturation and oxidation rate of surimi myofibrillar protein during frozen storage. Aggregation of surimi proteins occurred during frozen storage, and surimi by-product protein hydrolysates could inhibit the degradation of myofibrillar protein and effectively induce protein cross-linking, which led to the formation of a denser gel network in surimi. In summary, surimi by-product protein hydrolysates was expected to be a natural and green cryoprotectant and gel texture enhancer in surimi.

Effects of deheading and rinsing pretreatment on the quality of white leg shrimp (Litopenaeus vannamei) surimi based on endogenous proteases

In this study, the effects of different pretreatments on the quality of white leg shrimp surimi were investigated based on shrimp endogenous proteases. The results showed that removing the head and rinsing significantly (P < 0.05) improved the gel strength, texture, whiteness, water distribution, and microstructure of the shrimp surimi gels. Headless shrimp surimi (HSS) had higher salt-soluble protein and lower water-soluble protein than whole shrimp surimi (WSS). The shrimp heads had high cathepsin B, L, D, and serine protease activities. Electrophoretic analysis revealed significant degradation of the myofibrillar proteins in the WSS during cold storage and thermal gelation. Moreover, the myosin heavy chains almost disappeared after thermal gelation, and new bands appeared at about 270 kDa and 100 kDa. However, rinsing reduced the endogenous proteases, water-soluble proteins, and concentrated salt-soluble proteins in the shrimp surimi; thus, the quality of the shrimp surimi gel improved after rinsing. These results suggest that the quality of the surimi gel was damaged by the endogenous proteases, and that removal of the shrimp heads and rinsing significantly (P < 0.05) improved the quality of the shrimp surimi gel. The gel properties of WSS were similar after the second rinse to those of unrinsed HSS. The choice of headless shrimp or whole shrimp as the raw material for production needs to be comprehensively considered according to the planned cost and the quality required for the shrimp surimi product. The recommended number of rinses is 1–2.

Application of ultrasound-assisted cryoprotectant impregnation for improving the storage quality of snakehead fish fillets.

In aquatic products companies, saccharides and phosphates are often used to impregnate products to improve their quality. Insignificant impregnation effect is a main problem met in the impregnation process. The effect of ultrasonic-assisted impregnation on the storage quality of snakehead fish fillets at -18 °C was studied. For all samples, such parameters as water holding capacity, pH value, salt-soluble protein content, whiteness and cooking loss rate were examined periodically. Furthermore, the changes of moisture distribution and migration in snakehead fish fillets during storage were investigated using low-field nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI). The results demonstrated that ultrasonic-assisted impregnation showed better anti-freeze and water holding capacity effects than that of cryoprotectant impregnation alone. Therefore, ultrasonic treatment could be used as an effective way to improve the quality of snakehead fish fillets during the frozen process. This study could provide a broad application prospect in aquatic product processing industry.

Fresh keeping mechanism of Fenneropenaeus chinensis by ultrasound‐assisted immersion freezing: Effects on microstructure and quality changes

The fresh keeping ability of ultrasound-assisted immersion freezing (UIF), immersion freezing (IF), and refrigerator freezing (RF) was compared in Fenneropenaeus chinensis (F. chinensis). Observation of muscle microstructure indicated that UIF treatment had the smallest ice crystals formation with uniform distribution, resulting in minimal damage to muscle tissues. Meanwhile, UIF-treated F. chinensis showed slower pH change, lower values of total volatile basic nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS). The higher values of salt soluble protein content，Ca2+-ATPase activity, and water-holding capacity revealed that UIF could inhibit protein degeneration and moisture loss. In addition, an excellent sensory evaluation score also verified the efficient fresh keeping capacity of UIF. Our results indicate the potential of UIF in maintaining the freshness and quality of F. chinensis during frozen storage. Novelty impact statement Preservation effects of different freezing methods to Fenneropenaeus chinensis were compared. Ultrasound-assisted immersion freezing caused less tissue damage to shrimp and could inhibit the spoilage during frozen storage. Ultrasound assistance is efficient for the fresh keeping of aquatic products.

An Adjuvant-Free Mouse Model Using Skin Sensitization Without Tape-Stripping Followed by Oral Elicitation of Anaphylaxis: A Novel Pre-Clinical Tool for Testing Intrinsic Wheat Allergenicity.

Wheat is a major food allergen per the regulatory bodies of various nations. Hypersensitivity reactions to wheat have been steadily increasing for reasons that are not completely understood. Wheat-allergy models typically use adjuvants to induce sensitization to wheat proteins followed by an intraperitoneal challenge to elicit anaphylaxis. Although these models are very useful, they lack the ability to reveal the intrinsic allergenicity potential of wheat. To improve the mouse model of wheat allergy, we tested the hypothesis that repeated skin application of salt-soluble protein extract (SSPE) from durum wheat will clinically sensitize the mice to oral anaphylaxis to SSPE. Balb/c mice were bred and maintained on a plant-protein-free diet and used in the experiments. Adult female mice were exposed to SSPE once a week for 9 weeks via a solution on intact skin. Sensitization was measured by SSPE-specific IgE (sIgE) antibody and total IgE (tIgE) levels. Oral anaphylaxis was quantified by hypothermic shock response (HSR), and mucosal mast cell response (MMCR) was quantified by measuring MMCP-1 after oral challenge. Using single mouse data, correlation analyses were performed to determine the relationship among the allergenicity readouts. Spleen cytokines were quantified using a protein microarray method. Our results show that (i) repeated skin exposures to SSPE elicited robust increases in the sIgE and tIgE levels; (ii) skin exposure to SSPE was sufficient to sensitize mice for oral anaphylaxis and MMCR; (iii) both HSR and MMCR showed a strong correlation with each other, as well as with sIgE, and a modest correlation with tIgE levels; (iv) selected Th2/Th17/Th1 cytokines were elevated in skin-sensitized mice; and (v) oral allergen-challenged mice showed selective elevation of IL-6 and a panel of chemokines compared to saline-challenged mice. Together, we report the development and characterization of a novel adjuvant-free wheat-allergy mouse model that uses skin sensitization without tape-stripping followed by oral elicitation of anaphylaxis. Furthermore, validation of quantifiable wheat allergenicity readouts makes this model particularly suitable as a pre-clinical testing tool to assess the intrinsic sensitization/oral-anaphylaxis elicitation potential of novel wheat proteins (e.g., processed wheat) and to develop hypo/non-allergenic wheat products.

In vitro digestion of a mixed gel of pork muscle and resistant starch: Salt-soluble protein perspective

The in vitro digestion of a mixed gel (MS) of pork muscle and resistant starch (RS) was investigated and the role of the salt-soluble protein (SSP) in the function promotion of the mixed gel was clarified. The results showed that the mixed muscle gel (MS) and the addition of RS to muscle gel (M + S) presented an improved protein digestion, as indicated by a reduced particle size of the hydrolysates, more degradation of proteins with large molecular weight and more generation of free amino acids compared with the RS-free muscle gel (M). Meanwhile, the hydrolysates of the M + S and MS showed intensified DPPH radical scavenging activities. Specifically, the MS exerted preferable properties in protein digestion and antioxidant activity. Similar digestion characteristics were noticed in mixed SSP gels.The current study revealed that the reinforced functionality of the mixed muscle gel was associated with the binding relationships between SSP and RS during cooking.

A Mouse-Based Method to Monitor Wheat Allergens in Novel Wheat Lines and Varieties Created by Crossbreeding: Proof-of-Concept Using Durum and A. tauschii Wheats.

Wheat allergies are potentially life-threatening because of the high risk of anaphylaxis. Wheats belong to four genotypes represented in thousands of lines and varieties. Monitoring changes to wheat allergens is critical to prevent inadvertent ntroduction of hyper-allergenic varieties via breeding. However, validated methods for this purpose are unavailable at present. As a proof-of-concept study, we tested the hypothesis that salt-soluble wheat allergens in our mouse model will be identical to those reported for humans. Groups of Balb/cJ mice were rendered allergic to durum wheat salt-soluble protein extract (SSPE). Using blood from allergic mice, a mini hyper-IgE plasma bank was created and used in optimizing an IgE Western blotting (IEWB) to identify IgE binding allergens. The LC-MS/MS was used to sequence the allergenic bands. An ancient Aegilops tauschii wheat was grown in our greenhouse and extracted SSPE. Using the optimized IEWB method followed by sequencing, the cross-reacting allergens in A. tauschii wheat were identified. Database analysis showed all but 2 of the durum wheat allergens and all A. tauschii wheat allergens identified in this model had been reported as human allergens. Thus, this model may be used to identify and monitor potential changes to salt-soluble wheat allergens caused by breeding.

Comparison of salt-soluble wheat allergens in a mouse model vs. known human wheat allergens: evidence from durum and ancient wheats

Abstract Wheat allergies are among the major types of food allergies that are potentially life-threatening because of anaphylaxis. Monitoring changes to wheat allergens in novel wheat lines/genotypes is critical to prevent inadvertent introduction of potentially hyper-allergenic varieties from genetic modification. Nonetheless, validated methods for this purpose are unavailable at present. We have previously described a mouse model of wheat allergy using salt-soluble protein extract (SSPE) from durum wheat. As a proof-of-concept study, here we tested the hypothesis that wheat allergens in this mouse model will be identical to those reported for human wheat allergy. We created a mini plasma bank using hyper-IgE immune plasma obtained from Balb/cJ female mice (n=20) that had been sensitized with durum-SSPE along with alum adjuvant followed by repeated booster intraperitoneal injections with SSPE alone. Using hyper-IgE plasma we optimized an IgE-Western Blot (IgEWB) method to identify allergens present in SSPEs from durum wheat and an ancient tauschii wheat. The IgE-binding allergenic bands present in raw and boiled/reduced SSPEs from durum and tauschii wheats were sequenced using LC-MS/MS method. The most abundant allergens were identified and compared with a human wheat allergen database. There were 13 allergens present in durum-SSPE, of which 6 were present only in raw extract, 2 were present only in boiled/reduced extract, and 5 were present in both. There were 10 allergens present in tauschii-SSPE, of which 7 were present only in raw extract, and 3 were present in both raw and boiled/reduced extract. Between durum and tauschii wheats, 14 allergens were present in this mouse model, of which 10 are human wheat allergens. Supported by USDA/NIFA, MSU

Comparison of sensitizing and disease-eliciting capacities of salt-soluble protein extracts from diploid (einkorn) versus tetraploid (durum) wheats

Abstract Hypersensitivity reactions to wheat have reached significant levels of global public health concern for reasons that are incompletely understood. Einkorn wheat (Triticum monococcum, genome AA) is commercially available but is rarely consumed, whereas durum wheat (Triticum durum, genome AABB) is commonly used for pasta making. At present, most mouse models of wheat allergy are adjuvant-based, which fail to reveal the intrinsic allergenic potential of different wheat products. Here we compared einkorn and durum wheats in terms of their sensitizing and disease-eliciting capacities in an adjuvant-free mouse model of anaphylaxis induced by salt-soluble protein extract (SSPE). Balb/cJ female mice were sensitized transdermally with SSPE or saline for nine weeks. Later, systemic or oral anaphylactic reactions were elicited in these mice using SSPE via intraperitoneal or oral route, respectively. We did not observe major differences in sensitizing capacity as suggested by antibody responses (i.e., sIgE and tIgE levels) in SSPE-sensitized mice. However, SSPE from durum appears to be more potent than that from einkorn in eliciting systemic but not oral anaphylaxis as shown by hypothermic shock responses as well as mucosal mast cell degranulation. This is the first report on comparing the intrinsic allergenicity between tetraploid and diploid wheats in an adjuvant-free mouse model. This research was funded by: the United States Department of Agriculture (USDA)/National Institute of Food and Agriculture (NIFA); Hatch project MICL02486 (Accession Number: 1012322), Hatch project MICL01699; Agricultural and Food Research Initiative Competitive Program, grant number: 2018-67017-27876; and Project GREEEN (Michigan State University); R.J., was supported by the John Harvey Kellogg Graduate Assistantship and the Academic Achievement Graduate Assistantship from the Michigan State University.

Evaluation of partial salt-replacement with konjac glucomannan on chicken batters: Edible quality and physicochemical properties of heat-set gel

The edible quality and gel properties of chicken batter influenced by partial salt-replacement with konjac glucomannan (KGM) (CSK group) were studied. CSK group had higher water/fat retention capacity, but similar gel strength and color distribution compared with normal salt addition. The gels with low salt level manifested decreased hardness and loose structure due to the weak interaction of salt-soluble proteins. CSK promoted the formation of uniform composite gel network by modifying moisture loss channels with the KGM-moisture phase. The relaxation properties illustrated salt provided KGM possibility for the conversion of free water to immobilized water. Additionally, the results of chemical interactions and sulfydryl content reflected KGM alleviated protein denaturation and the interaction of KGM-water was more dominant. Compared with the batters only added with KGM, the relatively low heat-denatured temperature and storage modulus indicated appropriate salt supplement reduced the excessively high viscosity of KGM and accelerated the gel formation.

Changes in Protein and Non-Protein Nitrogen Compounds during Fishmeal Processing—Identification of Unoptimized Processing Steps

Quality changes of protein and non-protein nitrogen compounds during industrial fishmeal processing of fatty pelagic species (mackerel/herring rest material blend, MHB) and lean fish (whole blue whiting, BW) were studied to identify processing steps that require optimization to allow production of products for human consumption. Samples from protein-rich processing streams throughout the fishmeal production were analyzed for proximate composition, salt soluble protein content (SSP), biogenic amines (BA), total volatile basic nitrogen (TVB-N), trimethylamine (TMA), and dimethylamine (DMA). Mass flows throughout processing were balanced based on the total mass and proximate composition data. The quality of the final fishmeal products was highly dependent on the fish species being processed, indicating that the processes require optimization towards each raw material. The chemical composition changed in each processing step, resulting in different properties in each stream. Most of the non-protein nitrogen compounds (including BA, TVB-N, TMA, and DMA) followed the liquid streams. However, the concentrate contributed less than 20% to the produced fishmeal quantity. Mixing of this stream into the fishmeal processing again, as currently carried out, should thus be avoided. Furthermore, the cooking, separating, and drying steps should be optimized to improve the water and lipid separation and avoid the formation of undesired nitrogen compounds to produce higher-value products intended for human consumption.

CHARACTERISTICS OF MALONG (Muraenesox cinereus) AND KEMBUNG (Rastrelliger brachysoma) AS SURIMI RAW MATERIAL

The use of fish as raw material for surimi continued to grow along with the increasing demand for surimi-based processed products. The fish used from marine fish to freshwater fish. The use of fresh fish as raw material greatly affected the quality of surimi. The morphological characteristics of fish raw materials affected the yield of fish meat, this can be seen in the yield of each fish. This research used two types of fish, namely Malong / Daggertooth pike conger fish (Muraenesox cinereus) and Kembung / Mackerel fish (Rastrelliger brachysoma). In general, the results of the proximate test showed that the protein levels in the fish used were not significant. Malong fish was very potential to be used as raw material for surimi because it produced the highest yield, which was 66.67% with 62.44% myofibril and 25.6% sarcoplasm. Kembung/Mackerel fish in this study resulted in the lowest yield of 37.00% with 59.69% of myofibril and 46.6% of sarcoplasm. Gel formation in surimi was strongly influenced by myofibril and sarcoplasmic proteins. Gel formation in fish meat was strongly influenced by the presence of salt-soluble proteins in the form of myofibrils (actin and myosin). On the other hand, if fish meat contained more water-soluble protein (sarcoplasm), it would be relatively reduce its gel formation ability.

The study of biochemical properties of legume flour (peas, soybeans), physical and baking indicators of the dough from mixtures with wheat flour

High protein content, simplicity and time of cooking are two main advantages with which legumes have gained popularity among the population, however, this culture is used not only in its pure form, but also in the form of additives for baking. Adding pea and soybean flour to composite mixtures affects the behavior of the dough, requires corrections in the baking process, and all these issues can be resolved by farinographic analysis. The purpose of the current study was to determine the biochemical parameters of whole-meal pea and soybean flour, to study the rheological properties of the dough of composite mixtures with grain legume flour and to evaluate the efficiency of mixing pea and soybean flour with premium wheat flour according to the results of baking assessment. There has been identified nutritional value of whole-meal pea and soybean flour, additives exceeding the protein content on 13.2–23.6%, oil content on 1.3–21.2%, sugar content on 3.2–9.3%, which is very important in baking. There has been characterized the influence of the type of ingredients (pea, soybean flour) on the rheological properties of dough using farinographic analysis, when 5% addition of pea flour (the variety ‘Flagman 9’) to composite mixtures did not worsen the physical traits of the dough, 10 and 15% addition reduced dough stability on 1–2 minutes, valorimetric assessment on 4–6 e.u., but water absorption capacity of flour raised on 6% in relation to wheat flour. The addition of whole-meal soybeans (the variety ‘Samer 1’) strengthened and improved the physical the dough parameters, however, the volume of bread reduced because of a decrease in gluten percentage in the mixtures and the prevailing salt-soluble (globulins) and water-soluble (albumin) protein fractions. There has been estimated the efficiency of mixtures of premium wheat flour with wholemeal pea and soybean flour, when the overall baking assessment gave positive results of 4.0–4.6 points; in that case the bread is attractive, of regular shape, with smooth crust without cracks, the crumb color is light yellowish with fine porosity, but a little denser than in control, the smell is pleasant and fragrant.