Interaction of deamidated soluble wheat protein with sodium alginate

摘要: Abstract The viscous behaviour of mixtures deamidated gluten or soluble wheat protein (SWP) (7.5–13.5%, w/v) and sodium alginate (0.5–1.5%, in distilled water pH 6.5 were investigated. Mixtures SWP mixed under varying conditions indicated greater than expected viscosity values at higher biopolymer concentrations. Measurements made when the biopolymers room temperature followed by heating 60°C showed maximum a ratio 50 parts to alginate. When heated separately then mixed, occurred 80 20 spontaneously aggregated on hydration. Heating caused fragmentation disaggregation leading reduction an increase hydrophobicity ( Friedli, & Howell, (1996) Food Hydrocolloids , 10 255–261). Sodium inhibited breakdown aggregates 60°C, both polymers prior heating, which was confirmed phase contrast microscopy. Although mixture did not appear separate visually, microphase separation evident may be due repulsion between negatively charged resulted bicontinuous more concentrated networks two polymers. addition (1–8%) 1% (w/w) solution increased gelation time from 30 90 min soft opaque creamy gels with lower G ′ values.