SLIDE 1) THERMAL MODIFICATION OF GLUTEN AS

detect gluten ln heated foods and baked goods through an identification of the extremely .... extra ctabllit y ln SDS buffer diminished and that glutenin of highest.
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16

16

18

18 190 200

210

220

230

240

250

260

190 200

210

220 230

240

250

260

>

Wovelenoth (nm)



KS 644 Cgood)

.

(1)

D1

C1

u

c

ro

.0

1..,

D2

0

Cf)

C2

.0

,et:

0

5

10

1 5 20

25 30 35

0

5

1 0 1 5 20 25

30 35

Time, min .

RP-HPLC elution patterns of gl ladin proteins from fleurs (1) and correspondlng bread crumbs (2) of wheat l ines KS 644 (good) and KS 501097 (poor). From Menkovska et al (1988)

Soluble proteins (% of total N>

·------·--·---.

c14

·-----.~

by 2-ME

................ ~.

---•

fol Jowed

50

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D

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0 A

B

C14 -·

·AcOH wa t er E

Effect of heat treatment on pasta A - Semolina; B - Pasta drled proteln solublllty. at 55°C; Pasta left for 2hrs at 90°C at 13 % (C), 18 %·, and 24 % (E) molsture content respectively.

EFFECTOF PASTADRYING ONPROTEINAGGREGATION A-PAGEOF ETHANOL-SOLUBLE FRACTIONS

A B

c D E

A - Semolina B - Pasta C - Pasta D- Pasta E - Pasta

55°C 90°C 90°C 90°C

13 % moisture 18 % moisture 24 % moisture

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Size exc lusion HPLCchromato gra phy of SOS-phosphate