SOME FUNCTIONAL-PROPERTIES OF ACYLATED WHEAT GLUTEN
SOME FUNCTIONAL-PROPERTIES OF ACYLATED WHEAT GLUTEN
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DOI：
10.1021/jf00113a030
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发表时间：
1982-01-01
影响因子：
6.1
通讯作者：
WARTHESEN, JJ
中科院分区：
文献类型：
--
作者：
BARBER, KJ;WARTHESEN, JJ
通过与琥珀酸酐或柠康酸酐反应对市售小麦面筋蛋白进行化学改性。在中性pH范围内，酰化谷朊粉比未改性的对照样品显示出更大的水溶性、乳化能力和持水力。改性面筋也表现出更大的吸水性比未改性面筋。用琥珀酸酐改性的面筋在功能性上与用柠康酸酐处理的面筋相似，除了在保持在pH 3下后，后者显示出酰化的实质可逆性的证据。
Commercial wheat gluten was chemically modified by reaction with succinic or citraconic anhydride. In the neutral pH range, the acylated glutens showed greater water solubility, emulsification capacity and water holding capacity than an unmodified control sample. The modified glutens also showed greater water adsorption than the unmodified gluten. Gluten modified with succininc anhydride was similar in functionality to the gluten treated with citraconic anhydride, except that, after holding at pH 3, the latter showed evidence of substantial reversibility of the acylation.