Взаимосвязь функциональных свойств сухой пшеничной клейковины с аминокислотным составом и показателями её качества

摘要: The aim of the work was to study dependence functional properties dry wheat gluten (DWG) on quality indicators obtained after regeneration its raw form, and amino acid composition. Given that main direction use DWG is production flour bread, data relationship are necessary predict increase in confectionery, sausage products other food products. We used 19 samples produced by «BM» (Kazakhstan), 3 from strong, weak, average grain quality, methods for determining yield compression deformation (elasticity), hydration ability regenerated SPK, fractional It established can be predicted basis (elasticity). with 190–200% had highest foaming capacity, most fat emulsifying values 140–150%. In order provide greater ability, it advisable SEC 70-80 units. app., emulsify bind - 60-80 water an indicator 50-70 app. For solubility proteins, a high positive correlation sum non-polar acids whole negative gliadin established. water-binding capacity (WBC) gluten, inverse polar both glutenin fractions (r = -0.67 -0.98) characteristic, LSS, direct 0.78) 0.95), reverse amount soluble insoluble 0.86-0.92). WBC inversely dependent -0.98), binding one directly Fat-emulsifying (FEC) positively correlated complex 0.70-0.86) negatively all (-0.62-0.84). Foaming (FC) interrelated 0.79-0.95).