Title: Impact of redox agents on the physico-chemistry of wheat gluten proteins during hydrothermal treatment
Authors: Lagrain, Bert ×
Brijs, Kristof
Delcour, Jan #
Issue Date: 2006
Publisher: Academic press ltd elsevier science ltd
Series Title: Journal of cereal science vol:44 issue:1 pages:49-53
Abstract: The impact of the oxidants potassium bromate and potassium iodate and the reducing agent dithiothreitol (DTT) on the theological behaviour of 20% (w/v) gluten-in-water suspensions during thermal treatment was monitored with the rapid visco analyser (RVA). The suspensions were subjected to a linear temperature increase from 40 to 95 degrees C in 14 min, a holding step of 40 min at 95 degrees C, a cooling step (7 min) with a linear temperature decrease to 50 degrees C, and a final holding step at 50 degrees C (13 min). Potassium iodate (1.18 and 1.77 mu mol/g protein) and potassium bromate (1.52 and 15.2 mu mol/g protein) decreased RVA viscosities in the holding step and increased sodium dodecyl sulphate (SDS) protein extractabilities suggesting a greater heat resistance and decreased gliadin-glutenin cross-linking. In contrast, in the presence of DTT (1.65 and 3.30 mu mol/g protein) RVA viscosity increased at lower temperatures and lowered SDS extractabilities. It is postulated that low concentrations of reducing agent facilitate gliadin-glutenin cross-linking during heating while oxidants hinder gluten polymerization due to decreased levels of free sulphydryl groups and less flexibility of the glutenin chains. (c) 2006 Elsevier Ltd. All rights reserved.
ISSN: 0733-5210
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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