Effect of a wheat protein on pH-dependent water-binding capacity and viscosity of wheat tailings fractions

被引：12
|
作者：
Seguchi, M
Hayashi, M
Matsumoto, H
机构：
[1] Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's University, Suma-ku, Kobe City
来源：
CEREAL CHEMISTRY | 1997年 / 74卷 / 04期
关键词：
D O I：
10.1094/CCHEM.1997.74.4.384
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Wheat flour was fractionated with acetic acid using a mortar and pestle method or a blender method. Higher pH-dependent water-binding capacity (WBC) and viscosity were obtained only in the tailings fraction. The higher pH-dependent WBC was rather stable at 5-37 degrees C, however it decreased with salt addition. Pepsin or bromelain treatment stopped the pH-dependent changes in WBC and viscosity, which suggests that this characteristic of the tailings fraction is due to the presence of proteins. HPLC indicated that the M-r of the proteins associated with high WBC at low pH was >200 kDa.
引用
收藏
页码：384 / 388
页数：5
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