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A relation between gluten protein amide content and baking performance of wheat flours
Author(s) -
MacRitchie F.
Publication year - 1979
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/j.1365-2621.1979.tb00906.x
Subject(s) - gluten , glutenin , isoelectric point , food science , chemistry , amide , wheat gluten , asparagine , glutamine , plant protein , volume (thermodynamics) , amino acid , biochemistry , enzyme , physics , protein subunit , quantum mechanics , gene
Summary Solubility –pH curves of gluten protein components from flours of varying baking performance showed small displacements, believed to be associated with differences in average isoelectric points. The apparent isoelectric points were higher for glutens from flours of good baking performance. Amide contents were also found to be higher for these glutens. A highly significant correlation was found between gluten protein amide content and loaf volume index for thirty seven flours covering a wide range of baking quality. The percentage of (glutamine + asparagine) in gluten protein was found to vary between 31.2 and 33.7% for the flours examined. Loaf volume index and gluten protein amide content were shown to be related to both cultivar and site.