Effects of pH changes on functional properties of native and acetylated wheat gluten

International Food Research Journal

Volumn 21, Issue 3, 2014, Pages 1219-1224

  Majzoobi, M ^a   Abedi, E ^a  

^a SHIRAZ UNIVERSITY   (Iran)

Author keywords

Acetylated gluten; Functional properties; Gluten; pH; Protein modification

Indexed keywords

EID: 85011056375     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

References (23)

1. AACC. 2000. Approved Methods of the American Association of Cereal Chemists. 10th Edition, American Association of Cereal Chemists, Inc., St. Paul, Minnesota, Methods 46–12, 44-15A, 30–10 and 08–01 and 46–13.
2. Babiker, E.F., Fujisawa, N., Matsudomi, N. and Kato, A. 1996. Improvement in the functional properties of gluten by protease digestion or acid hydrolysis followed by microbial transglutaminase treatment. Journal of Agricultural Food Chemistry 44: 3746-3750.
3. Barber, K. J. and Warthesen, J. J. 1982. Some functional properties of acylated wheat gluten. Journal Agriculture and Food Chemistry 30: 930-934.
4. Belton, P.S., Colquhoun, I. J., Grant, A., Wellner, N., Field, J.M., Grant, A., Shewry, P.R. Tatham, A.S. and Wallner, N. 1995. FTIR and NMR studies on the hydration of a high-Mr subunit of glutenin. International Journal of Biology and Macromolecules 17: 74–80.
5. Beuchat, L. R. 1977. Functional and electrophoretic characteristics of succinylated peanut flour protein. J. Agric. Food Chemistry 25: 258–261.
6. Bondas, S.E. and Bicknell, A. 2003. Determination and preservation of protein aggregation before, during and after purification. Analytical Biochemistry 316: 223-231.
7. Coffman, C. W. and Garcia, V. V. 1977. Functional properties and amino acid content of a protein isolate from mung bean flour. Journal of Food Technology 12: 473-484.
8. Damodaran, S. 1996. Functional properties. In Nakai, S., and Modler, H. W. (Eds). Food Proteins: Properties and Characterization, p. 167–234. New York: VCH..
9. D’Ovidio, R. and Masci, S. 2004. The low-molecular glutenin subunits of wheat gluten. Journal of Cereal Science 39: 321–339.
10. Drago, S.R. and Gonzalez, R.J. 2001. Foaming properties of enzymatically hydrolysed wheat gluten. Innovative Food Science and Reemerging Technology 1: 269-273.
11. Fields, R. 1972. The rapid determination of amino groups with TNBS. Methods in Enzymology 25B: 464–468.
12. Hernández-Muñoz, P., Villalobos, R. and Chiralt, A. 2004. Effect of cross-linking using aldehydes on properties of glutenin-rich films. Food Hydrocolloids 18: 403-411.
13. Kong, X., Zho, H. and Qian, H. 2007. Enzymatic preparation and functional properties of wheat gluten hydrolysates. Food Chemistry 101: 615–620.
14. Liao, L., Liu, T.X., Zhao, M.M., Cui, C., Yuan, B.E., Tang, S. and Yang, F. 2010. Functional, nutritional and conformational changes from deamination of wheat gluten with succinic acid and citric acid. Food Chemistry 123: 123–130.
15. Majzoobi, M., Abedi, E. Farahnaky, A. andAminlari, M. 2012. Functional properties of acetylated glutenin and gliadin at varying pH values. Food Chemistry 133: 1091–1672.
16. Mejri, M., Roge, B., BenSouissi, A., Michels, F. and Mathlouthi, M. 2005. Effects of some additives on wheat gluten solubility: A structural approach. Food Chemistry 92: 7–15.
17. Neto, V. Q., Narain, N., Silva, J. B. and Bora, P. S. 2001. Functional properties of raw and processed cashew nut Anarcarduim occidentale, L. kernel protein isolate. Nahrung/Food 45: 258–262.
18. Popineau, Y., Huchet, B., Colette, L. and Berot, S. 2002. Foaming and emulsifying properties of fractions of gluten peptides obtained by limited enzymatic hydrolysis and ultrafiltration. Journal of Cereal Science 35: 327–335.
19. Saberi, A.H., Kadivar, M. and Keramati, J. 2008. Improvement of functional properties of gluten extracted from two Iranian wheat varieties Sardari and Mahdavi employing chemical and enzymatic modification. Journal of Agricultural Science and Technology 10: 243–252.
20. Shewry, P. R. and Halford, N. G. 2002. Cereal seed storage proteins: structure, properties and role in grain utilization. Journal of Experimental Botany 53: 947-958.
21. Wieser, H. 2007. Chemistry of gluten proteins. Food Microbiology 24: 115–119.
22. Yalcin, E., Sakiyan, O., Sumnu, G., Celik, S. and Koksel, H. 2008. Functional properties of microwave- treated wheat gluten. European Food Research Technology 227: 1411–1417.
23. Żukowska, E. A., Rudnik, E. and Kijenski, J. 2008. Foaming properties of gluten and acetylated gluten studies of the mathematical models to describe liquid drainage. Journal of Cereal Science 47: 233–238.