EFFECT OF A WHEAT-PROTEIN ON PH-DEPENDENT WATER-BINDING CAPACITY AND VISCOSITY OF WHEAT TAILINGS FRACTIONS

Authors
SEGUCHI M HAYASHI M MATSUMOTO H
Citation
M. Seguchi et al., EFFECT OF A WHEAT-PROTEIN ON PH-DEPENDENT WATER-BINDING CAPACITY AND VISCOSITY OF WHEAT TAILINGS FRACTIONS, Cereal chemistry, 74(4), 1997, pp. 384-388
Citations number
18
Categorie Soggetti
Food Science & Tenology","Chemistry Applied
Journal title
Cereal chemistry → ACNP
ISSN journal
00090352
Volume
74
Issue
4
Year of publication
1997
Pages
384 - 388
Database
ISI
SICI code
0009-0352(1997)74:4<384:EOAWOP>2.0.ZU;2-G
Abstract
Wheat flour was fractionated with acetic acid using a mortar and pestl e method or a blender method. Higher pH-dependent water-binding capaci ty (WBC) and viscosity were obtained only in the tailings fraction. Th e higher pH-dependent WBC was rather stable at 5-37 degrees C, however it decreased with salt addition. Pepsin or bromelain treatment stoppe d the pH-dependent changes in WBC and viscosity, which suggests that t his 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.