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Effect of heating and acidic pH on characteristics of wheat gluten suspension
Author(s) -
Garg Swati,
Cran Marlene J.,
Mishra Vijay Kumar
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14097
Subject(s) - chemistry , thiol , hydrolysis , gluten , suspension (topology) , chromatography , elution , food science , biochemistry , mathematics , homotopy , pure mathematics
Summary The effects of different pH treatments with and without heating on the characteristics of wheat gluten suspension was investigated. At pH 1, maximum changes in colour were observed with a concurrent 65% decrease in protein free‐thiol content compared to the control gluten. The SDS ‐Extractability of protein ( SDS ‐ EP ) chromatogram eluted at lower retention time and the presence of bands at the top lane even during reducing conditions in SDS ‐ PAGE gel suggested complex formation involving bonds other than disulphides. An increase in the free‐amino group content and the presence of an additional peak at a higher retention time in the SDS ‐ EP chromatogram was suggestive of hydrolysis. At pH 2 and 3, similar decreases in SDS ‐ EP s and free‐thiol content indicated formation of complexes. When heated, the free‐thiol content of the dispersions increased compared to the non‐heated dispersions indicating disruption of disulphide bonds with changes in gluten structure and size distribution.