کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4515847 1322327 2014 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Suitability of enzymatic hydrolyzates of extracted gluten from fresh pasta by-product used as bread improvers
ترجمه فارسی عنوان
مناسب بودن هیدرولیزهای آنزیمی گلوتن استخراج شده از سوی ماکارونی تازه استفاده شده به عنوان بهبود دهنده نان
کلمات کلیدی
گلوتن یکپارچه محصولات ماکارونی تازه، خواص عملکردی، بهبود نان، حجم مشخص
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم زراعت و اصلاح نباتات
چکیده انگلیسی


• Hydrolysates of extracted gluten (PGH) was obtained by Alcalase or Pancreatin.
• Emulsifying and foaming properties of PGH were higher than native gluten.
• PGH incorporated in low breadmaking flour quality improved its rheological properties.
• Due to its interesting technological properties PGH can be used as bread improver.

Gluten extracted from fresh pasta by-products (PG) was enzymatically hydrolyzed by two different commercial proteases (Alcalase 2.4 L and Pancreatin) to different degrees of hydrolysis (DH 2.0, 4.0 and 8.0%). Commercial gluten (CG) was used as reference. The evaluation of functional properties of hydrolyzates from pasta gluten (PGH) and commercial gluten (CGH) showed that Pancreatin hydrolyzates had the highest emulsifying capacities. Regarding the foaming activity, all hydrolyzates performed better than unhydrolyzed gluten. PGH and CGH were added to wheat flour (1%) and their effects on dough rheology were studied. Most hydrolyzates with DH 8% increased dough thermal stability and elasticity during mixing, accelerated the denaturation rate of the protein network, and delayed the gelatinization speed of starch as the temperature increased. Texture profiles and specific volumes of breads from low quality wheat flour with added Pancreatin hydrolyzates (DH 8%) were comparable to those of breads from high quality flour. This showed the potential suitability of PGH and CGH as bread improvers.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 60, Issue 2, September 2014, Pages 339–345
نویسندگان
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