کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4561844 | 1330693 | 2011 | 4 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of the Hofmeister series on gluten aggregation measured using a high shear-based technique
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
This study investigated differences in gluten aggregation time and gluten strength using the Hofmeister series in high shear-treated slurries. Two flours (15.1% and 10.6% protein) were evaluated by using a Gluten Peak Tester (GPT). Hofmeister anions including NaF, NaCl, NaBr, NaI, and NaSCN at concentrations ranging from 0.1 to 1.0Â M and cations including KCl, NaCl, NH4Cl, MgCl2, and CaCl2 at concentrations ranging from 0.0625 to 1.0Â M were used. The instrument applies high shear to a flour/salt solution slurry and measures torque and aggregation time to form gluten. Aggregation time using the GPT followed the order of the Hofmeister series, with minor effects at salt concentration <Â 0.3Â M and increasing differences at higher salt concentrations. Torque increased with increasing concentration. Creating models of the trends using second and third order equations demonstrated that gluten aggregation follows a distinct natural law in the slurries. The study confirmed the potential of the high shear based method to be used a research tool to investigate gluten aggregation properties and to potentially predict functionality in baked product systems.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 44, Issue 4, May 2011, Pages 893-896
Journal: Food Research International - Volume 44, Issue 4, May 2011, Pages 893-896
نویسندگان
John P. Melnyk, Jens Dreisoerner, Francesco Bonomi, Massimo F. Marcone, Koushik Seetharaman,