Thermal properties of gluten proteins of two soft wheat varieties
作者： M. Margarida Falcão-Rodrigues , Margarida Moldão-Martins , M. Luisa Beirão-da-Costa
DOI: 10.1016/J.FOODCHEM.2004.10.023
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摘要: Abstract The thermal properties of gluten proteins from two soft wheat varieties showing different rheological properties, “Amazonas” and “Sorraia”, were studied by differential scanning calorimetry. Three endothermic peaks found in all fractions, exception to gliadins. In this case, the third endotherm is absent. Transition temperature, transition enthalpy activation energy reaction determined. Since development caused breakage reformulation sulphur bridges, higher needed perform denaturation more difficult will be interaction between gliadins glutenins. needs onset develop transition. So, it expected that interactions among protein fractions become consequently appear as a weaker one. Multivariate analysis results indicates gliadin fraction seems most responsible for lower bread baking ability shown wheat.
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