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Some observations on wheat gluten solubilities
Author(s) -
Patey Alan L.,
Shearer George
Publication year - 1980
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.2740310506
Subject(s) - gluten , wheat gluten , chemistry , acetic acid , wheat flour , food science , fatty acid , solubility , chromatography , biochemistry , organic chemistry
A study of wheat protein solubilities in dilute acetic acid is presented. Up to 4% more protein can be extracted from defatted flours than from the non‐defatted flour. High‐speed homogenisation can render up to 88% of flour protein and up to 97% of dough protein soluble. One criterion for optimum fatty acid or lipid protein interaction (causing protein insolubility) is that the fatty acids or lipids should contain C7‐C9 hydrocarbon chain lengths.