Physicochemical properties of high pressure treated wheat gluten
Physicochemical properties of high pressure treated wheat gluten
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DOI：
10.1016/s0308-8146(98)00004-1
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发表时间：
1998-10-01
期刊：
影响因子：
8.8
通讯作者：
Brennan, JG
中科院分区：
文献类型：
--
作者：
Apichartsrangkoon, A;Ledward, DA;Brennan, JG
对含水量为约62.5%w/w的水合小麦面筋样品进行高压处理。实验遵循三因素析因设计，将200、400、600和800 MPa的压力、20、40和60 ℃的温度以及20和50分钟的时间作为变量。通过质地剖面分析（TPA）来分析经处理的面筋样品的结构修饰，以测量硬度、初始模量和在十二烷基硫酸钠和十二烷基硫酸钠加2-巯基乙醇中的溶解度。硬度与55%应变下的弹性模量之间存在较强的相关性（r=0.98）。获得的结果显示，在20摄氏度和40摄氏度，压力可以改变面筋结构，但在这些温度下，二硫化物交联只有当样品在800 MPa下保持50分钟时才变得显著。在最高温度（60 ℃）下的处理显著增加了硬度和二硫化物结合的程度，特别是在400至800 MPa的压力范围内（p小于或等于0.001）。(C)1998爱思唯尔科技有限公司。保留所有权利。
Hydrated wheat gluten samples with moisture contents of about 62.5% w/w were subjected to high pressure treatment.:The experiments followed a three way factorial design which treated pressures at 200, 400, 600 and 800 MPa, temperatures at 20, 40 and 60 degrees C and times of 20 and 50 minutes as the variables. The treated gluten samples were analysed for structural modifications by texture profile analysis (TPA) to measure hardness, initial moduli and solubility in sodium dodecyl sulphate and sodium dodecyl sulphate plus 2-mercaptoethanol. There was a strong correlation between hardness and the elastic modulus at (55%) strain (r=0.98). Results obtained revealed that, at 20 degrees C and 40 degrees C, pressure could alter gluten structure but at these temperatures disulphide cross-linking only became significant when samples were held at 800 MPa for 50 minutes. Treatments at the highest temperature (60 degrees C) markedly increased hardness and the degree of disulphide bonding, especially in the pressure range of 400 to 800 MPa (p less than or equal to 0.001). (C) 1998 Elsevier Science Ltd. All rights reserved.