Conformation and surface properties of gluten treated with protease from germinating wheat
2002
Kumar, S.R. (Rajshahi Univ. (Bangladesh). Dept. of Biochemistry and Molecular Biology)
The surface properties of protease treated gluten were investigated with respect to their conformation changes. The helix contents of treated gluten decreased curvilinearly with its decrease of deamidation. The surface tension decreased in proportion to the degree of deamidation. On the other hand, the surface hydrophobicity of protease treated gluten increased remarkably in proportion to the degree of deamidation. The emulsifying properties of treated gluten were improved greatly by deamidation, correlating linearly with the surface hydrophobicity. From these results, the relationships between the conformational changes and functional properties of protease treated gluten are discussed.
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Эту запись предоставил National Agricultural Research Centre