کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7596420 1492127 2014 29 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of frozen storage on the foaming properties of wheat gliadin
ترجمه فارسی عنوان
اثر ذخیره یخ زده بر خواص فوم گلیادین گندم
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
In this study, the effect of frozen storage on the foaming properties of wheat gliadin was investigated and further elucidated by evaluating its physicochemical changes. The foaming volumes of gliadin solution decreased while the foaming stability increased during the frozen storage. This was directly attributed to decreased gliadin content and increased foam density and protein concentration involved in the foams. A more rigid conformation was observed when the frozen storage time increased: the α-helix structure increased at the cost of β-sheet and unordered structure with the decreased surface hydrophobicity and increased surface tension of gliadin aqueous solutions. The percentage of γ-gliadin within gliadin foams gradually decreased, indicating that γ-gliadin was the most sensitive to freezing and the main contributor to the weakened foaming properties during the frozen storage. This study extended the knowledge of gliadin deterioration upon frozen storage and might contribute to the better understanding of frozen dough quality loss.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 164, 1 December 2014, Pages 44-49
نویسندگان
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