Effect of extrusion temperature on the solubility and molecular weight of lentil bean flour proteins containing low cysteine residues

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 3, 2000, Pages 880-884

  Li, Mei ^a   Lee, Tung Ching ^a  

^a RUTGERS UNIVERSITY   (United States)

Author keywords

Extrusion temperature; Lentil bean flour; Protein solubility

Indexed keywords

CYSTEINE; DISULFIDE; THIOL DERIVATIVE; VEGETABLE PROTEIN;

AMINO ACID COMPOSITION; ARTICLE; BEAN; CHEMISTRY; FLOUR; FOOD HANDLING; FOOD PROCESSING; HUMAN; LEGUME; MOLECULAR WEIGHT; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN ANALYSIS; SOLUBILITY; TEMPERATURE; ULTRASOUND;

CYSTEINE; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FABACEAE; FLOUR; FOOD HANDLING; HUMANS; MOLECULAR WEIGHT; PLANT PROTEINS; PLANTS, MEDICINAL; SOLUBILITY; TEMPERATURE;

LENS CULINARIS; PHASEOLUS (ANGIOSPERM); TRITICUM AESTIVUM;

EID: 0034030844     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990328f     Document Type: Article

References (25)

1. Adsule, R. N.; Kadam, S. S.; Leung, H. K. Lentil. In CRC Handbook of World Food Legumes: Nutritional Chemistry, Processing Technology, and Utilization; Salunkhe, D. K., Kadam, S., Eds.; CRC Press: Boca Raton, FL, 1989; Vol. II, pp 131-152.
2. AOAC. Official Methods of Analysis, 15th ed.; Association of Official Analytical Chemists: Washington, DC, 1990.
3. Arěas, J. A. G. Extrusion of food proteins. CRC Crit. Rev. Food Sci. Nutr. 1992, 32, 365-392.
4. Bollag, D. M.; Edelstein, S. J. Gel electrophoresis under denaturing conditions. In Protein Methods; Bollag, D. M., Edelstein, S. J., Eds.; Wiley-Liss: New York, 1991; pp 95-123.
5. Burgess, L. D.; Stanley, D. W. A possible mechanism for thermal texturization of soybean protein. Can. Inst. Food Sci. Technol. J. 1976, 9, 228-231.
6. Chan, K.-Y.; Wasserman, B. P. Direct colormetric assay of free sulfhydryl groups and disulfide bonds in suspensions of solubilized and particulate cereal proteins. Cereal Chem. 1993, 70, 22-26.
7. Eriksson, K.-O. Hydrophobic interaction chromatography. In Protein Purification; Janson, J.-C., Rydén, L., Eds.; VCH Publishers: New York, 1989; pp 207-226.
8. Jennings, A. C. Gel formation in acidified aqueous suspensions of cereal flours. J. Sci. Food Agric. 1978, 29, 963-974.
9. Koh, B. K.; Karwe, M. V.; Schaich, K. M. Effect of cysteine on free radical production and protein modification in extruded wheat flour. Cereal Chem. 1996, 73, 115-122.
10. Lǎsztity, R. Wheat protein. In The Chemistry of Cereal Proteins; Lǎsztity, R., Ed.; CRC Press: Boca Raton, FL, 1984; pp 13-88.
11. Li, M.; Lee, T.-C. Effect of extrusion temperature on solubility and molecular weight distribution of wheat flour proteins. J. Agric. Food Chem. 1996a, 44, 763-768.
12. Li, M.; Lee, T.-C. Effect of cysteine on the functional properties and microstructures of wheat flour extrudates. J. Agric. Food Chem. 1996b, 44, 1871-1880.
13. Li, M.; Lee, T.-C. The relationship of the extrusion temperature and the solubility and disulfide bond distribution of wheat proteins. J. Agric. Food Chem. 1997, 45, 2711-2714.
14. Li, M.; Lee, T.-C. Effect of cysteine on the molecular weight distribution and the disulfide cross-link of wheat flour proteins in extrudates. J. Agric. Food Chem. 1998, 46, 846-853.
15. Phillips, R. D. Effect of extrusion cooking on the nutritional quality of plant proteins. In Protein Quality and the Effects of Processing; Phillips, R. D., Finley, J. W., Eds.; Dekker: New York, 1989; pp 219-246.
16. Pomeranz, Y. Proteins: general. In Functional Properties of Food Components; Pomeranz, Y., Ed.; Academic Press: San Diego, CA, 1991; pp 147-189.
17. Pruděncio-Ferreira, S. H.; Arěas, J. A. G. Effect of phospholipid on protein structure and solubility in the extrusion of lung proteins. Food Chem. 1993, 47, 111-119.
18. Riha, W., III; Ho, C.-T. Formation of flavors during extrusion cooking. Food Rev. Int. 1996, 12, 351-373.
19. Riha, W. E., III; Hwang, C.-F.; Karwe, M. V.; Hartman, T. G.; Ho, C. T. Effect of cysteine addition on the volatiles of extruded wheat flour. J. Agric. Food Chem. 1996, 44, 1847-1850.
20. Rizvi, S. S. H.; Mulvaney, S. J.; Sokhey, A. S. The combined application of supercritical fluid and extrusion technology. Trends Food Sci. Technol. 1995, 6, 232-240.
21. Simonsky, R. W.; Stanley, D. W. Texture-structure relationships in textured soy protein. V. Influence of pH and protein acylation on extrusion texturization. Can. Inst. Food Sci. Technol. J. 1982, 15, 294-301.
22. Stanley, D. W. Chemical and structural determinants of texture of fabricated foods. Food Technol. 1986, 40, 65-68.
23. Stanley, D. W. Protein reactions during extrusion cooking. In Extrusion Cooking; Mercier, C., Linko, P., Harper, J. M., Eds.; American Association of Cereal Chemists: St. Paul, MN, 1989; pp 321-341.
24. Strecker, T. D.; Cavalieri, R. P.; Zollars, R. L.; Pomeranz, Y. Polymerization and mechanical degradation kinetics of gluten and glutenin at extruder melt-section temperatures and shear rates. J. Food Sci. 1995, 60, 532-537, 557.
25. Ummadi, P.; Chenoweth, W. L.; Ng, P. K. W. Changes in solubility and distribution of semolina proteins due to extrusion processing. Cereal Chem. 1995, 72, 564-567.