Effect of chemical modification, pH change, and freezing on the rheological, solubility, and electrophoretic pattern of wheat flour proteins

被引：15

作者：

Aminlari, M ^{[1
]}

Majoobi, M ^{[1
]}

机构：

[1] Shiraz Univ, Coll Agr, Dept Food Sci & Technol, Shiraz 71444, Iran

来源：

JOURNAL OF FOOD SCIENCE | 2002年 / 67卷 / 07期

关键词：

wheat proteins; SDS-PAGE; ascorbic acid; cysteine; bisulfite; freezing;

D O I：

10.1111/j.1365-2621.2002.tb08766.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

In this study the effect of chemical modification and freezing of dough on the characteristics of wheat proteins and the rheological properties of dough was investigated. A slight increase in the protein solubility and disappearance of protein bands in the range of 55 to 70 KDa was observed when samples were frozen for 6 to 8 weeks. Ascorbic acid decreased and cysteine and bisulfite increased solubility of wheat proteins. Dough stability increased as pH was raised above 6.5. Two protein bands In the range of 55 to 60 KDa appeared in ascorbic acid treated doughs and the intensity of bands of less than 6.5 KDa increased in cysteine or bisulfite treated doughs. Several protein bands in the range of 30, 50, and 90 KDa appeared when the pH was raised to 7.0 and above. The results of this study suggest that high-molecular-weight proteins of wheat flour have a major influence on the properties of dough and that these proteins are affected by chemical treatment, pH change, and freezing.

引用

页码：2502 / 2506

页数：5

共 28 条

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[2]

Effect of sodium sulfite, sodium bisulfite, cysteine, and pH on protein solubility and sodium dodecyl sulfate-polyacrylamide gel electrophoresis of soybean milk base [J].