Functional Properties of Protease Modified Wheat Flours

The effect of enzymatic modification of wheat flour proteins on their functional properties was evaluated as a function of the degree of hydrolysis (DH). Soluble protein increased from 7.1 to 53% for 0% to 36.7% DH flour, and viscosity and yield values decreased concomitantly. Emulsion capacity slig...

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Autor principal:	Pilosof, Ana María Renata
Publicado:	1997
Materias:	Emulsion capacity Protease hydrolysis Viscosity Wheat flour Triticum aestivum
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v30_n5_p441_Bombara http://hdl.handle.net/20.500.12110/paper_00236438_v30_n5_p441_Bombara
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_00236438_v30_n5_p441_Bombara
record_format	dspace
spelling	paper:paper_00236438_v30_n5_p441_Bombara2023-06-08T14:51:37Z Functional Properties of Protease Modified Wheat Flours Pilosof, Ana María Renata Emulsion capacity Protease hydrolysis Viscosity Wheat flour Triticum aestivum The effect of enzymatic modification of wheat flour proteins on their functional properties was evaluated as a function of the degree of hydrolysis (DH). Soluble protein increased from 7.1 to 53% for 0% to 36.7% DH flour, and viscosity and yield values decreased concomitantly. Emulsion capacity slightly decreased up to 14% DH and then increased. Baummann water and oil absorption capacities and farinograph water absorption had similar trends; they showed a maximum increase at 3.8% DH where Baumann and farinograph absorption values increased by 30%. Limited degree of hydrolysis (3.8-14.1% DH) was sufficient to improve quality parameters of cakes such as volume, moisture and crumb colour. Added protease resulted in pronounced reduction in molecular mass distribution of wheat proteins, especially glutenins. The increase in water soluble protein as hydrolysis proceeded was related to proteins of molecular mass less than 25 kDa. The reduction in viscosity and foam stability was related to the extent of hydrolysis of high molecular mass glutenin protein. The increased Baumann and farinograph water absorption by limited hydrolysis up to 3.8-5.4% DH may be related to increased number of polar sites and flexibility of protein network, without extensive degradation of glutenins. © 1997 Academic Press Limited. Fil:Pilosof, A.M.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1997 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v30_n5_p441_Bombara http://hdl.handle.net/20.500.12110/paper_00236438_v30_n5_p441_Bombara
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Emulsion capacity Protease hydrolysis Viscosity Wheat flour Triticum aestivum
spellingShingle	Emulsion capacity Protease hydrolysis Viscosity Wheat flour Triticum aestivum Pilosof, Ana María Renata Functional Properties of Protease Modified Wheat Flours
topic_facet	Emulsion capacity Protease hydrolysis Viscosity Wheat flour Triticum aestivum
description	The effect of enzymatic modification of wheat flour proteins on their functional properties was evaluated as a function of the degree of hydrolysis (DH). Soluble protein increased from 7.1 to 53% for 0% to 36.7% DH flour, and viscosity and yield values decreased concomitantly. Emulsion capacity slightly decreased up to 14% DH and then increased. Baummann water and oil absorption capacities and farinograph water absorption had similar trends; they showed a maximum increase at 3.8% DH where Baumann and farinograph absorption values increased by 30%. Limited degree of hydrolysis (3.8-14.1% DH) was sufficient to improve quality parameters of cakes such as volume, moisture and crumb colour. Added protease resulted in pronounced reduction in molecular mass distribution of wheat proteins, especially glutenins. The increase in water soluble protein as hydrolysis proceeded was related to proteins of molecular mass less than 25 kDa. The reduction in viscosity and foam stability was related to the extent of hydrolysis of high molecular mass glutenin protein. The increased Baumann and farinograph water absorption by limited hydrolysis up to 3.8-5.4% DH may be related to increased number of polar sites and flexibility of protein network, without extensive degradation of glutenins. © 1997 Academic Press Limited.
author	Pilosof, Ana María Renata
author_facet	Pilosof, Ana María Renata
author_sort	Pilosof, Ana María Renata
title	Functional Properties of Protease Modified Wheat Flours
title_short	Functional Properties of Protease Modified Wheat Flours
title_full	Functional Properties of Protease Modified Wheat Flours
title_fullStr	Functional Properties of Protease Modified Wheat Flours
title_full_unstemmed	Functional Properties of Protease Modified Wheat Flours
title_sort	functional properties of protease modified wheat flours
publishDate	1997
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v30_n5_p441_Bombara http://hdl.handle.net/20.500.12110/paper_00236438_v30_n5_p441_Bombara
work_keys_str_mv	AT pilosofanamariarenata functionalpropertiesofproteasemodifiedwheatflours
_version_	1768545589674377216

Functional Properties of Protease Modified Wheat Flours

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