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Solubilization of wheat gluten with sodium hydroxide
Author(s) -
BATEY I. L.,
GRAS P. W.
Publication year - 1981
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.1365-2621.1981.tb01852.x
Subject(s) - solubility , chemistry , gluten , wheat gluten , sodium hydroxide , dissolution , food science , sodium , solubilization , chromatography , organic chemistry , biochemistry
Summary The solubility of wheat gluten may be increased greatly by treatment with 0.25 M sodium hydroxide. At temperatures of 40°C and above, the solubility of the protein exceeds 100 mg/ml in a reaction time of 6 hr or less. The products from the reaction of 60°C and 80°C were darker than the original gluten and had an unpleasant odour of H 2 S on dissolution in water. They also contained traces of lysinoalanine. The 40°C reaction product was about the same colour as gluten, and its solutions in water did not smell of H 2 S. Reaction of gluten at 20°C also caused a large increase in solubility, but after 24 hr the solubility was only 77 mg/ml. This product was also of the same colour as gluten, and did not smell of H 2 S in solution. Neither the 20°C nor the 40°C products contained detectable traces of lysinoalanine. For reasons of flavour, colour, lysinoalanine content and economy of time, the optimum reaction conditions are 6 hr at 40°C.