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Interaction of water unextractable solids and xylanase with gluten protein: effect of wheat cultivar
- Source :
- Journal of Cereal Science, 3, 41, 251-258, Journal of Cereal Science, 41(3), 251-258, Journal of Cereal Science 41 (2005) 3
- Publication Year :
- 2005
- Publisher :
- Elsevier BV, 2005.
-
Abstract
- A previously proposed explanation for the change in gluten properties on addition of pentosans to doughs was based on data for only one wheat cultivar. Using three wheat cultivars, Scipion, Soissons and Amazon, differing in technological quality from weak to strong we have obtained results that support the previous explanation. In addition to standard techniques for characterizing gluten and glutenin macropolymer (GMP) yield, composition and properties, a new technique (particle size analysis) was applied that provides further detail on GMP particle size distribution. For each of the three wheat cultivars the effect of WUS and xylanase on gluten and GMP yield, composition and properties followed the trend previously observed. However, WUS and xylanase affected gluten yield and properties more strongly for Scipion and Soissons than for Amazon. Amazon flour contains more protein and less pentosans. The analysis of GMP particles demonstrates that the volume surface average particle diameter D3,2 of GMP particles from Amazon wheat is larger than those from Scipion and Soissons. Amazon has the ability to form larger and stickier particles. These factors may explain why the effects of pentosans and xylanase on gluten yield and properties are smaller for this wheat. © 2004 Elsevier Ltd. All rights reserved.
- Subjects :
- separation
Physics and Physical Chemistry of Foods
Starch
bread
Biochemistry
chemistry.chemical_compound
soluble pentosans
Glutenin
Levensmiddelenchemie
physical-properties
Cultivar
VLAG
chemistry.chemical_classification
dough
Food Chemistry
flour
biology
Xylanase
capacity
starch
Gluten
Water unextractable solids
chemistry
Agronomy
quality
Plant protein
Yield (chemistry)
biology.protein
Composition (visual arts)
Gluten properties
Food Science
Subjects
Details
- ISSN :
- 07335210
- Volume :
- 41
- Database :
- OpenAIRE
- Journal :
- Journal of Cereal Science
- Accession number :
- edsair.doi.dedup.....43b6bbf7f8bea9c05254fede3b3fca04