scholarly journals Fundamental characterization of wheat gluten

2021 ◽  
Author(s):  
Marina Schopf ◽  
Monika Christine Wehrli ◽  
Thomas Becker ◽  
Mario Jekle ◽  
Katharina Anne Scherf
Keyword(s):  
Crude Protein ◽  
Cluster Formation ◽  
Wheat Gluten ◽  
Protein Composition ◽  
Spectroscopic Properties ◽  
Absorption Capacity ◽  
Wheat Starch ◽  
Score Plot ◽  
Vital Wheat Gluten

AbstractVital wheat gluten plays an important role in the food industry, especially in baking to help standardize dough properties and improve bread volume. However, a fundamental characterization of a wide variety of vital gluten samples is not available so far. This would be necessary to relate compositional characteristics to the production process. Therefore, we analyzed the content of crude protein, starch, lipids and ash, oil and water absorption capacity, particle size distribution, gluten protein composition and spectroscopic properties of 39 vital gluten samples from 6 different suppliers. Principle component analysis of all analytical parameters revealed that the samples from one specialized vital gluten manufacturer had a different composition and a greater variability compared to all other samples from wheat starch producers. While the composition of vital gluten samples from the same manufacturer was similar and the score plot showed a cluster formation for samples from three suppliers, the variability over all samples was comparatively low. The samples from the other suppliers were too similar altogether so that it was hardly possible to identify clear differences, also related to functionality.

scholarly journals Identification of gluten-like proteins in selected pod bearing leguminous tree seeds

PLoS ONE ◽  
2021 ◽  
Vol 16 (4) ◽  
pp. e0249427
Author(s):  
Mostafa Taghvaei ◽  
Brennan Smith ◽  
Gamze Yazar ◽  
Scott Bean ◽  
Michael Tilley ◽  
...  
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Wheat Gluten ◽  
Seed Proteins ◽  
Protein Composition ◽  
Biochemical Properties ◽  
Coffee Tree ◽  
Vital Wheat Gluten ◽  
Tree Seeds ◽  
Coffee Seed

The protein composition, molecular weight distribution, and rheological properties of honey locust, mesquite, Kentucky coffee tree, and carob seed germs were compared against wheat gluten. Polymeric and Osborne fractionation protocols were used to assess biochemical properties. Dynamic oscillatory shear tests were performed to evaluate protein functionality. All samples had similar ratios of protein fractions as well as high molecular weight disulfide linked proteins except for the Kentucky coffee tree germ proteins, which were found to have lower molecular weight proteins with little disulfide polymerization. Samples were rich in acidic and polar amino acids (glutamic acid and arginine,). Rheological analyses showed that vital wheat gluten had the most stable network, while Kentucky coffee seed proteins had the weakest. High molecular weight disulfide linked glutenous proteins are a common, but not universal feature of pod bearing leguminous trees.

On characterization of anisotropic plant protein structures

2014 ◽  
Vol 5 (12) ◽  
pp. 3233-3240 ◽  
Author(s):  
Georgios A. Krintiras ◽  
Jesse Göbel ◽  
Wim G. Bouwman ◽  
Atze Jan van der Goot ◽  
Georgios D. Stefanidis
Keyword(s):  
Wheat Gluten ◽  
Soy Protein Isolate ◽  
Protein Structures ◽  
Protein Isolate ◽  
Simple Shear Flow ◽  
Vital Wheat Gluten ◽  
Couette Cell ◽  
Complementary Techniques ◽  
Bulk Structures

In this paper, a set of complementary techniques was used to characterize surface and bulk structures of an anisotropic Soy Protein Isolate (SPI)–vital wheat gluten blend after it was subjected to heat and simple shear flow in a Couette Cell.

scholarly journals The Effect of Batter Characteristics on Protein-Aided Control of Fat Absorption in Deep-Fried Breaded Fish Nuggets

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 147
Author(s):  
Lulu Cui ◽  
Jiwang Chen ◽  
Yuhuan Wang ◽  
Youling L. Xiong
Keyword(s):  
Opposite Effect ◽  
Moisture Absorption ◽  
Protein Denaturation ◽  
Wheat Gluten ◽  
Absorption Capacity ◽  
Wheat Starch ◽  
Fat Absorption ◽  
Shear Moduli ◽  
Egg White Protein ◽  
Thermal Stability Of

Soy protein (SP), egg white protein (EP), and whey protein (WP) at 6% w/w were individually incorporated into the batter of a wheat starch (WS) and wheat gluten (WG) blend (11:1 w/w ratio). Moisture adsorption isotherms of WS and proteins and the viscosity, rheological behavior, and calorimetric properties of the batters were measured. Batter-breaded fish nuggets (BBFNs) were fried at 170 °C for 40 s followed by 190 °C for 30 s, and pick-up of BBFNs, thermogravimetric properties of crust, and fat absorption were determined. The moisture absorption capacity was the greatest for WS, followed by WG, SP, EP, and WP. The addition of SP significantly increased the viscosity and shear moduli (G″, G′) of batter and pick-up of BBFNs, while EP and WP exerted the opposite effect (p < 0.05). SP, EP, and WP raised WS gelatinization and protein denaturation temperatures and crust thermogravimetry temperature, but decreased enthalpy change (ΔH) and oily characteristics of fried BBFNs. These results indicate that hydrophilicity and hydration activity of the added proteins and their interactions with batter matrix starch and gluten reinforced the batter and the thermal stability of crust, thereby inhibiting fat absorption of the BBFNs during deep-fat frying.

scholarly journals Caracterización funcional de la almendra de las semillas de mango [Mangifera indica L.]. (Functional Characterization of Mango Seeds Kernel [Mangifera indica L.].)

2015 ◽  
Vol 6 (1) ◽  
pp. 67
Author(s):  
S. P. Chaparro Acuña ◽  
A. E. Lara Sandoval ◽  
A. Sandoval Amador ◽  
S. J. Sosa Suarique ◽  
J. J. Martínez Zambrano ◽  
...  
Keyword(s):  
Functional Properties ◽  
Food Industry ◽  
Crude Protein ◽  
Mangifera Indica ◽  
Functional Characterization ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Emulsifying Activity ◽  
Average Composition

ResumenLa almendra de la semilla de mango fue analizada para establecer su composición química y sus propiedades funcionales, con el fin de establecer la viabilidad de su uso como ingrediente en la industria de alimentos. Se realizó el análisis proximal de la almendra de la semilla de mango (Mangifera indica L.), obtenida como desecho agroindustrial, y la caracterización funcional de la harina desengrasada. La almendra presentó la siguiente composición: proteína cruda, 6,39%, humedad, 44,8%, grasa cruda, 10,70%, cenizas, 2,4%, y fibra, 2,38%. En la harina desengrasada, la capacidad de absorción de agua y de aceite fue de 3,0 y 2,0 mL/g, respectivamente. La actividad emulsificante aumentó al incrementarse el pH, alcanzando un máximo a pH=10. Al aumentar la concentración de la dispersión harina/agua (20% p-v) se observó el incremento de la capacidad gelificante. El tipo de proteínas que contiene la harina son globulinas (40,16%), proteínas insolubles (23,84%), glutelinas (15,81%), albúminas (12,11%) y, en menor concentración, prolaminas (8,08%). La extracción de aislados proteicos se obtuvo con bajos rendimientos (menor del 2%), por lo tanto, no se cuantificaron sus propiedades funcionales. AbstractMango seeds were analyzed to establish their chemical composition and functional properties in order toinvestigate the possibility of their use as an ingredient in the food industry. The average composition of kernel was determined to be: 6,39% of crude protein, 44,8% of moisture, 10,70% of oil, 2,4% of ash and 2,38% of crude fiber. Water and oil absorption capacity of meal was 3,0 mL/g and 2,0 mL/g, respectively. Emulsifying activity increased with increasing pH peaking at 10. Increasing the concentration of the flour/water (20% bw) dispersion improved gelling ability. The type of proteins are globulins (40,16%), insoluble proteins (23,84%), glutelin (15,81%), albumin (12,11%) and less prolamin concentration (8,08%). The extraction of protein isolates, was obtained at low yields (less than 2%), therefore, their functional properties were not quantified.

Proximal and Functional Properties of Edible Ripened Split Beans of Coastal Wild Legume Canavalia maritima

2019 ◽  
Vol 15 (3) ◽  
pp. 228-233
Author(s):  
Prabhavathi Supriya ◽  
Kandikere R. Sridhar
Keyword(s):  
Water Absorption ◽  
Functional Properties ◽  
Crude Protein ◽  
Functional Foods ◽  
Protein Solubility ◽  
Calorific Value ◽  
Absorption Capacity ◽  
Total Lipids ◽  
Crude Fibre ◽  
Protein Rich

Background: Utilization of wild legumes has received prime importance in the recent past to compensate the scarcity of protein-rich foods as well as to tackle the protein energy malnutrition. Ripened split beans of Canavalia maritima devoid of seed coat and testa serve as traditional nutraceutical source for the coastal dwellers of Southwest India. Objective: The present study projects proximal and functional attributes of uncooked and cooked ripened split beans of C. maritima to be used in the preparation of functional foods. Methods: Proximal properties (moisture, crude protein, total lipids, crude fibre, carbohydrates and calorific value) and functional properties (protein solubility, gelation capacity, water-absorption, oilabsorption, emulsion qualities and foam qualities) of split beans were evaluated by standard methods. Results: Cooking did not significantly changed the crude protein, total lipids, ash, carbohydrates and calorific value, while it significantly increased the crude fibre. The protein solubility, water-absorption capacity, foam capacity and foam stability were significantly higher in uncooked than cooked beans. The cooked beans were superior to uncooked beans in least gelation concentration, low oil-absorption capacity, emulsion activity and emulsion stability. Conclusion: The functional properties of split bean flours were influenced by the proximal components like crude protein, total lipids and crude fibre. The energy-rich ripened split beans of C. maritima can serve as a new potential source for production of value added functional foods owing to their rich protein, rich carbohydrates, low-lipid and potential bioactive attributes.

Physico-Chemical Characteristics of Sapota (Chikoo) Powder based Value Added Pasta Product using Semolina (Suji) and Maida

2020 ◽  
Vol 7 (04) ◽  
Author(s):  
SATYA NARAYAN SINGH ◽  
RAJESH G BURBADE ◽  
HITESH SANCHAVAT ◽  
P S PANDIT
Keyword(s):  
Bulk Density ◽  
Crude Protein ◽  
Water Solubility ◽  
Value Added ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Minimum Value ◽  
Maximum Value ◽  
Physico Chemical ◽  
Specific Length

The cereals of today are more nutritious and healthful than ever before. Cereals processing is one of the oldest and the most essential part of all food technologies. Pasta products and noodles have been staple foods since ancient times in many countries all over the world. In this study pasta formulation was substituted with blending sapota powder in different proportions (4 levels i.e. 0%, 10%, 20%, 30%) into semolina and maida flour separately. Pasta products were prepared using eight different formulations and adding water (approximately 31% of total weight) in DOLLY pasta extruder machine. All the samples were evaluated for physical properties: specific length (mm/g), bulk density (kg/m3), specific density (kg/m3) and porosity (%); functional properties: water absorption index (%), water solubility index (%) and oil absorption capacity (ml/g) and nutritional compositions: moisture (%), crude protein (%), fat (%) and carbohydrate (%). Highest specific length 36.20 mm/g was observed for T5 treatment, low bulk density 368.10 kg/m3 was observed for T5 and highest porosity 9.24% was found for T1 treatment. The maximum WAI, WSI values 325.83%, 17.33% respectively was observed for T1 treatment and minimum value of oil absorption capacity 1.06 ml/g for T8 treatment. The moisture content of dried pasta products was found in the range of 6 to 7%. The maximum value of crude protein 13.07% was found for T5 and minimum value 8.81% for T4 treatments. The fat contents were varied from 1.02% to 1.28 %. The maximum value of carbohydrate was 76.20% for T1 and minimum value 65.41% for T8.

scholarly journals Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread Volume

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 228
Author(s):  
Marina Schopf ◽  
Katharina Anne Scherf
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Wheat Flour ◽  
Specific Volume ◽  
Disulfide Bonds ◽  
Protein Composition ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Water Addition ◽  
Wheat Flours

Vital gluten is often used in baking to supplement weak wheat flours and improve their baking quality. Even with the same recipe, variable final bread volumes are common, because the functionality differs between vital gluten samples also from the same manufacturer. To understand why, the protein composition of ten vital gluten samples was investigated as well as their performance in a microbaking test depending on the water content in the dough. The gluten content and composition as well the content of free thiols and disulfide bonds of the samples were similar and not related to the specific bread volumes obtained using two dough systems, one based on a baking mixture and one based on a weak wheat flour. Variations of water addition showed that an optimal specific volume of 1.74–2.38 mL/g (baking mixture) and 4.25–5.49 mL/g (weak wheat flour) was reached for each vital gluten sample depending on its specific water absorption capacity.

Characterization of a Spray-Dried Soymilk Powder and Changes Observed During Storage

2010 ◽  
Vol 16 (2) ◽  
pp. 169-178 ◽  
Author(s):  
G. Osthoff ◽  
A. Hugo ◽  
P. van Wyk ◽  
M. de Wit ◽  
S. Meyer
Keyword(s):  
Unsaturated Fatty Acids ◽  
Storage Temperature ◽  
Chemical Properties ◽  
Chemical Characterization ◽  
Protein Composition ◽  
Absorption Spectrometry ◽  
Proximate Analysis ◽  
Powder Particles ◽  
High Level

Physical characterization of a soymilk powder was carried out by electron microscopy. Chemical characterization was analyzed by proximate analysis, mineral composition by atomic absorption spectrometry, fatty acid composition by gas chromatography and protein composition by electrophoresis. The powder consists of large granules of 60—80 μm, which may be hollow, with smaller granules of 10—20 μm attached to them. Powder particles are covered by a layer of fat. During storage at 25 °C fat is spreading over the surface, while at —12 °C the fat is contracting. This change affected chemical stability, resulting in high level of fat oxidation when stored at 4 °C or 25 °C as well as a decrease in unsaturated fatty acids. Storage also affected the chemical properties of the re-constituted soymilk; the pH of a 12% soy powder suspension increased from 6.68±0.05 to 7.06±0.08 after 12 months of storage. Storage temperature did not affect the pH of the suspension and this change could also not be ascribed to protein aggregation.

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