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PREPARATION AND PROPERTIES OF ACID‐SOLUBILIZED WHEAT FLOUR
Author(s) -
FUNG C. P.,
FONG A. S.,
LAM A. S. M.,
LEE G.,
NAKAI S.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb08435.x
Subject(s) - chemistry , chromatography , maltose , starch , casein , hydrolysate , size exclusion chromatography , amino acid , wheat flour , food science , solubilization , biochemistry , sucrose , hydrolysis , enzyme
Simultaneous solubilization of protein and starch in wheat flour was attempted by heating in a dilute acid. Autoclaving a 10% flour suspension in 0.1N HC1 at 121°C for 15 min solubilized more than 90% of the flour solids. The hydrolysate was further treated with activated carbon to eliminate an objectionable wheat flavor. Gel filtration chromatography and SDS‐polyacrylamide gel electrophoresis suggested the possible degradation of protein to at least three peptide fractions of 53,500, 30,000 and < 11,700 daltons without yielding free amino acids and detectable destruction of essential amino acids. A high temperature Biogel P‐2 chromatography indicated an intensive starch degradation yielding 18.7% glucose, 11.3% maltose, 37%oligosaccharides (3–7 glucose units) and 33% higher polymer (8–20 glucose units). The solubilized flour had an apparent viscosity similar to that of pasteurized skim milk and better foamability than those of casein and soybean.