کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4564116 1330924 2011 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Promoting structure formation by high pressure in gluten-free flours
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Promoting structure formation by high pressure in gluten-free flours
چکیده انگلیسی

In order to evaluate the potential of high pressure (HP) treatment to improve the functional properties of gluten-free flours, the effect of HP on the rheological properties of three gluten-free batters was investigated. Buckwheat, white rice and teff batters (40 g/100 g) were treated for 10 min at 200, 400 or 600 MPa. Changes in the microstructure of the batters after HP-treatment were observed using scanning electron microscopy. Pasting profiles revealed HP-induced starch gelatinisation. Furthermore, Lab-on-a-Chip capillary gel electrophoresis revealed protein polymerisation by thiol/disulphide-interchange reactions in white rice and teff batters. For buckwheat proteins however, no such cross-linking mechanism was observed, which was explained by the absence of free sulfhydryl groups. An increase in viscoelastic properties at higher pressures was observed, and could be explained by the modifications occurring in starch and protein structure. Overall, this study has shown that HP-treatment has the potential to improve functional properties of gluten-free batters.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 44, Issue 7, September 2011, Pages 1672–1680
نویسندگان
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