The Effect of Heat Treatment of Flour on the Extractability Characteristics of Wheat Protein | ||||
Alexandria Journal of Food Science and Technology | ||||
Article 10, Volume 5, Issue 2, March 2008, Page 99-106 | ||||
Document Type: Original Article | ||||
DOI: 10.21608/ajfs.2008.19650 | ||||
View on SCiNiTO | ||||
Abstract | ||||
The effect of heat treatment of wheat flourontheproteincomponentsbymonitoringchangesinproteinextractability, SDS sedimentation volume and electrophoretic patterns was investigated. In this study the moisture content of flourwasadjustedto6%andheatedinaconvectionovenat75,100or125°Cfor30mins.Theresultsshowedthatheattreatment of wheat flourat75°Chadnoeffectonthetotalamountofproteinextractability.Whenflourwasheatedat100 and 125°C the total amount of protein extractability decreased. The significanteffect(P | ||||
Keywords | ||||
Wheat Flour; proteinextractability; SDS-sedimentation | ||||
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