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Scanning electron microscopy studies of wheat protein fractions from doughs mixed with oxidants at high temperature
Author(s) -
Nagao Seiichi,
Endo Shigeru,
Tanaka Kenji
Publication year - 1981
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.2740320306
Subject(s) - chemistry , potassium bromate , acetic acid , potassium iodate , scanning electron microscope , solubility , oxidizing agent , potassium , residue (chemistry) , bromate , salt (chemistry) , iodate , ascorbic acid , chromatography , nuclear chemistry , biochemistry , organic chemistry , iodine , food science , materials science , ion , composite material , detection limit
Protein from flour and doughs mixed with a Do‐Corder at high temperatures in the presence and absence of oxidants (potassium bromate, potassium iodate and L‐ascorbic acid) was fractionated according to solubility into water‐, salt‐, alcohol‐, acetic acid‐soluble protein fractions and insoluble residue protein. All fractions were freeze‐dried and subjected to scanning electron microscopy to observe visually the changes in protein structure. Acetic acid‐soluble and insoluble residue protein are alike in structure, but the former was thermally denatured easily, while the latter was very stable to heat treatment. Salt‐ and alcohol‐soluble protein were not deformed, but the water‐soluble protein was deformed by heat treatment in the absence of oxidant. Oxidants generally promoted deformation of protein structure with the exception that bromate partly protected acetic acid‐soluble protein from deformation.