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The ‘turbidity’ test as a measurement of thermal denaturation of proteins in wheat
Author(s) -
McDermott E. E.
Publication year - 1971
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740220206
Subject(s) - turbidity , denaturation (fissile materials) , chemistry , test method , food science , chromatography , biology , ecology , nuclear chemistry , paleontology
The ‘turbidity’ test, devised to detect heat damage sometimes resulting from the drying of newly harvested damp wheat, has been studied as a routine method for the measurement of heat denaturation in wheat proteins. The ‘turbidity’ test method has been compared with the standard baking test and the results of both methods have been evaluated in terms of denaturation reaction rates. The results have shown that the method is at least as sensitive as the baking test, and, with suitable unheated controls, can be used to measure the denaturation of wheat proteins resulting from the heat treatment of wheat and wholemeal.