THE COURSE OF THE SDS AND ZELENY SEDIMENTATION TESTS FOR GLUTEN QUALITY AND RELATED PHENOMENA STUDIED USING THE LIGHT-MICROSCOPE

被引：59

作者：

ECKERT, B

AMEND, T

BELITZ, HD

机构：

[1] DEUTSCH FORSCH ANSTALT LEBENSMITTELCHEM,INST LEBENSMITTELCHEM,LICHTENBERGSTR 4,W-8046 GARCHING,GERMANY

[2] KURT HESS INST MEHL & EIWEISSFORSCH,W-8046 GARCHING,GERMANY

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1993年 / 196卷 / 02期

关键词：

D O I：

10.1007/BF01185570

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The course of the sedimentation test for evaluation of gluten quality was investigated using light microscopy. Flour particles swelled up reversibly in the sedimentation solutions, as did single strands of the gluten network, the swelling being greater in sodium dodecyl sulphate (SDS)-sedimentation solution than in Zeleny reagent. Investigation of gliadin and glutenin showed only glutenin to be capable of swelling, whereas gliadin dissolved completely.

引用

页码：122 / 125

页数：4

共 18 条

[1]

ADEYEMI IA, 1975, J SCI FOOD AGR, V26, P544

[2] THE FORMATION OF DOUGH AND GLUTEN - A STUDY BY SCANNING ELECTRON-MICROSCOPY [J].