Improvement of Emulsifying Properties of Wheat Gluten Hydrolysate/-Carrageenan Conjugates
作者： Xiao-Quan Yang , Jin-Shui Wang , Mou-Ming Zhao , Yue-Ming Jiang
DOI:
关键词:
摘要: Summary Gluten hydrolysate was prepared through limited enzymatic hydrolysis of wheat gluten resulting from the byproducts starch. The enzyme applied in present study Protamex. Response surface methodology used to investigate effects pH, (GHP)/-carrageenan (C) ratio and reaction time on emulsifying properties GHP-C conjugate. regression model for emulsion activity index (EAI) significant at p=0.001, while had a effect EAI conjugate with coefficient 4.25. interactions pH GHP/ C ratio, GHP/C significantly affected Both property nitrogen solubility (NSI) under optimal conditions increased more remarkably, compared control. denaturation temperature obviously gluten. addition different dough characteristics. Moreover, this can delay increase bread crumb firmness during storage. It demonstrated that could improve characteristics anti-staling bread.
参考文章(24)
J.P. Lens, W.J. Mulder, P. Kolster, Modification of wheat gluten for nonfood applications Cereal Foods World. ,vol. 44, pp. 5- 9 ,(1999)
C. Legay, Y. Popineau, S. Bérot, J. Guéguen, Comparative study of enzymatic hydrolysis of α/β- and γ-gliadins Food / Nahrung. ,vol. 41, pp. 201- 207 ,(1997) , 10.1002/FOOD.19970410404
E. Linarès, C. Larré, M. Lemeste, Y. Popineau, Emulsifying and Foaming Properties of Gluten Hydrolysates with an Increasing Degree of Hydrolysis: Role of Soluble and Insoluble Fractions Cereal Chemistry. ,vol. 77, pp. 414- 420 ,(2000) , 10.1094/CCHEM.2000.77.4.414
Alberto E. León, Pablo D. Ribotta, Salvador F. Ausar, Carlos Fernández, Carlos A. Landa, Dante M. Beltramo, Interactions of different carrageenan isoforms and flour components in breadmaking. Journal of Agricultural and Food Chemistry. ,vol. 48, pp. 2634- 2638 ,(2000) , 10.1021/JF991340A
EL Fadil E. Babiker, Nao Fujisawa, Naotoshi Matsudomi, Akio Kato, Improvement in the Functional Properties of Gluten by Protease Digestion or Acid Hydrolysis followed by Microbial Transglutaminase Treatment Journal of Agricultural and Food Chemistry. ,vol. 44, pp. 3746- 3750 ,(1996) , 10.1021/JF960302D
K MARTINEZ, R BAEZA, F MILLAN, A PILOSOF, Effect of limited hydrolysis of sunflower protein on the interactions with polysaccharides in foams Food Hydrocolloids. ,vol. 19, pp. 361- 369 ,(2005) , 10.1016/J.FOODHYD.2004.10.002
Eric Dickinson, Hydrocolloids at interfaces and the influence on the properties of dispersed systems Food Hydrocolloids. ,vol. 17, pp. 25- 39 ,(2003) , 10.1016/S0268-005X(01)00120-5
Nazlin Howell, Emma Bristow, Emma Copeland, G.-L Friedli, Interaction of deamidated soluble wheat protein with sodium alginate Food Hydrocolloids. ,vol. 12, pp. 317- 324 ,(1998) , 10.1016/S0268-005X(98)00022-8
Jinshui Wang, Cristina M Rosell, Carmen Benedito de Barber, Effect of the addition of different fibres on wheat dough performance and bread quality Food Chemistry. ,vol. 79, pp. 221- 226 ,(2002) , 10.1016/S0308-8146(02)00135-8
J. W. FINLEY, DEAMIDATED GLUTEN: A POTENTIAL FORTIFIER FOR FRUIT JUICES Journal of Food Science. ,vol. 40, pp. 1283- 1284 ,(1975) , 10.1111/J.1365-2621.1975.TB01073.X