The effect of ultrasound on the functional properties of wheat gluten

Molecules

Volumn 16, Issue 5, 2011, Pages 4231-4240

  Zhang, Haihua ^a   Claver, Irakoze P ^a,b   Zhu, Ke Xue ^a   Zhou, Huiming ^a  

^a JIANGNAN UNIVERSITY   (China)

^b Universite du Burundi   (Burundi)

Author keywords

Emulsion properties; Foam properties; Rheology; Ultrasound; Wheat gluten

Indexed keywords

EID: 79957594463     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules16054231     Document Type: Article

References (24)

1. Soria, A.C.; Villamiel, M. Effect of ultrasound on the technological properties and bioactivity of food: A review. Trends Food Sci. Tech. 2010, 21, 323-331.
2. Knorr, D.; Zenker, M.; Heinz, V.; Lee, D.U. Applications and potential of ultrasonics in food processing. Trends Food Sci. Tech. 2004, 15, 261-266. (Pubitemid 38431242)
3. Barbosa-Ca'novas, G.V.; Rodri'guez, J.J. Update on nonthermal food processing technologies: Pulsed electric field, high hydrostatic pressure, irradiation and ultrasound. Food Aust. 2002, 54, 513-518.
4. Jambrak, A.R.; Mason, T.J.; Lelas, V.; Herceg, Z.; Herceg, I.L. Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions. J. Food Eng. 2008, 86, 281-287. (Pubitemid 350296481)
5. Demirdöven, A.; Baysal, T. The use of ultrasound and combined technologies in food preservation. Food Rev. Int. 2009, 25, 1-11.
6. Gülseren, I.; Güzey, D.; Bruce, B.D.; Weiss, J. Structural and functional changes in ultrasonicated bovine serum albumin solutions. Ultrason. Sonochem. 2007, 14, 173-183. (Pubitemid 44500713)
7. Toufeili, I.; Ismail, B.; Shadarevian, S.; Baalbaki, R.; Khatkar, B.S.; Bell, A.E.; Schofield, J.D. The role of gluten proteins in the baking of arabic bread. J. Cereal Sci. 1999, 30, 255-265. (Pubitemid 129532280)
8. Kayserilioǧlu, B.Ş.; Bakir, U.; Yilmaz, L.; Akkaş, N. Drying temperature and relative humidity effects on wheat gluten film properties. J. Agr. Food Chem. 2003, 51, 964-968.
9. Larre, C.; Desserme, C.; Barbot, J.; Gueguen, J. Properties of deamidated gluten films enzymatically cross-linked. J. Agr. Food Chem. 2000, 48, 5444-5449.
10. Singh, H.; MacRitchie, F. Changes in proteins induced by heating gluten dispersions at high temperature. J. Cereal Sci. 2004, 39, 297-301. (Pubitemid 38362295)
11. Stathopoulos, C.E.; Tsiami, A.A.; Schofield, J.D.; Dobraszczyk, B.J. Effect of heat on rheology, surface hydrophobicity and molecular weight distribution of glutens extracted from flours with different bread-making quality. J. Cereal Sci. 2008, 47,134-143. (Pubitemid 351288983)
12. Peighambardoust, S.H.; van der Goot, A.J.; Hamer, R.J.; Boom, R.M. Effect of simple shear on the physical properties of glutenin macro polymer (GMP). J. Cereal Sci. 2005, 42, 59-68. (Pubitemid 40717561)
13. Liao, L.; Zhao, M.M.; Ren, J.Y.; Zhao, H.F.; Cui, C.; Hu, X. Effect of acetic acid deamidationinduced modification on functional and nutritional properties and conformation of wheat gluten. J. Sci. Food Agr. 2010, 90, 409-417.
14. Drago, S.R.; Gonzalez, R.J. Foaming properties of enzymatically hydrolysed wheat gluten. Innov. Sci. Emerg. Technol. 2001, 1, 269-273.
15. Wang, J.S.; Zhao, M.M.; Yang, X.Q.; Jiang, Y.M. Improvement on functional properties of wheat gluten by enzymatic hydrolysis and ultrafiltration. J. Cereal Sci. 2006, 44, 93-100.
16. Jambrak, A.R.; Lelas, V.; Mason, T.J.; Krešic, G.; Badanjak, M. Physical properties of ultrasound treated soy proteins. J. Food Eng. 2009, 93, 386-393.
17. Kresic, G.; Lelas, V.; Jambrak, A.R.; Herceg, Z.; Brncic, S.R. Influence of novel food processing technologies on the rheological and thermophysical properties of whey proteins. J. Food Eng. 2008, 87, 64-73.
18. Lim, K.S.; Barigou, M. Ultrasound-Assisted Generation of Foam. Ind. Eng. Chem. Res. 2005, 44, 3312-3320. (Pubitemid 40763458)
19. Patist, A.; Bates, D. Ultrasonic innovations in the food industry: From the laboratory to commercial production. Innov. Food Sci. Emerg. Technol. 2008, 9, 147-154. (Pubitemid 351222731)
20. Pongsawatmanit, R.; Harnsilawat, T.; McClements, D.J. Influence of alginate, pH and ultrasound treatment on palm oil-in-water emulsions stabilized by b-lactoglobulin. Colloids Surfaces A 2006, 287, 59-67. (Pubitemid 44764797)
21. Seshadri, R.; Weiss, J.; Hulbert, G.J.; Mount, J. Ultrasonic processing influences rheological and optical properties of high-methoxyl pectin dispersions. Food Hydrocolloids 2003, 17, 191-197.
22. Patist A, Bates, D. Ultrasonic innovations in the food industry: From the laboratory to commercial production. Innov. Food Sci. Emerg. Technol. 2008, 9, 147-154. (Pubitemid 351222731)
23. He, H.; Hoseney, R.C. Gas retention in bread dough during baking. Cereal Chem. 1991, 68, 521-525.
24. Tian, Z.M.; Wan, M.X.; Wang, S.P.; Kang, J.Q. Effects of ultrasound and additives on the function and structure of trypsin. Ultrason. Sonochem. 2004, 11, 399-404. (Pubitemid 39070484)