ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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 H2S 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 H2S. 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 H2S 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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1981.tb01852.x
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