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Wheat Flour Protein Concentrate Characterization by Biochemical, Physicochemical and Baking Tests
Author(s) -
CZUCHAJOWSKA Z.,
KAWKA A.,
PASZCZYNSKA B.,
POMERANZ Y.
Publication year - 1995
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.1365-2621.1995.tb05631.x
Subject(s) - defatting , chemistry , solubility , food science , fractionation , absorption of water , chromatography , gluten , salt (chemistry) , wheat flour , botany , organic chemistry , biology
Protein concentrates before and after defatting from hard and soft wheat flours by water and 1% NaCl solution were characterized by lipid, sodium dodecyl sulphate (SDS) sedimentation, solubility, and breadmaking. Sedimentation values were higher for hard wheat flours than for soft, and in both about three times higher than in separated glutens. Solubility of proteins in SDS was reduced from ∼23 to 31% in flours to ∼3 to 19% in gluten concentrates. Defatting did not affect electrophoretic patterns but indicated lowered protein extractability. Gliadins and HMW glutenins were lower in extracts of separated glutens than in the extracts of doughs. Protein concentrates from fractionation with 1% salt solution, differed widely from those separated with water. This especially affected water absorption, dough development, and baking performance.