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Effects of vitamin C on the structural and functional characteristics of wheat gluten

Grain & Oil Science and Technology 2022年第2期5卷 79-86页

作者： Feng Jia Kaichang Ye Changfu Zhang Shihao Zhang Mingxin Fu Xiao Liu Ruijia Guo Ruiting Yang Huiru Zhang Jinshui Wang College of Biological Engineering Henan University of TechnologyZhengzhou 450001China

Vitamin C(VC)can greatly enhance the quality properties of dough and steamed bread in the food ***,there are few studies on the interaction between VC and gluten,and the mechanism of VC influencing the foaming capacity,emulsifiablity,and dynamic viscosity of gluten is not *** this study,different content of VC(0,1%,2%,3%,4%and 5%)was added to gluten to obtain VC-gluten dough samples(CK,GV1,GV2,GV3,GV4 and GV5),and the properties of the VC-gluten dough were *** showed that the increasing VC content lead to increase in the content of high-,medium-and low-molecular weight gluten,suggesting that VC improved the protein solubility of *** G'and G"values of dough containing VC were higher than those of the control with the increase of scanning *** foaming ability of gluten increased with the increase of VC *** of the dough of GV1 to GV 5 were significantly lower than that of the ***,VC could reduce the number of bubbles in gluten protein,when the VC content was less than 3%.In conclusion,VC might reduce the emulsifying characteristic and emulsifying stability of gluten,increase the solubility of gluten,and improve the dynamic viscosity of gluten dough by changing the content of disulfide bond in *** study hopes to not only improve the functional characteristics of gluten protein,but also provide the basis for future development and improvement of VC-enriched health foods.

关键词： Vitamin C Gluten foaming capacity Emulsibility Dynamic viscosity

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Functional properties of sesame (Sesamum indicum Linn) seed protein fractions

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Food Production, Processing and Nutrition 2021年第1期3卷 32-47页

作者： Atinuke O.Idowu Adeola M.Alashi Ifeanyi D.Nwachukwu Tayo N.Fagbemi Rotimi E.Aluko Department of Food Science and Technology College of Basic and Applied SciencesMountain Top UniversityKm12Lagos-Ibadan ExpresswayMakogi-ObaOgun StateNigeria Department of Food and Human Nutritional Sciences University of Manitoba190 Dysart RoadWinnipegMB R3T 2N2Canada Center for Nutrition&Healthy Lifestyles School of Public HealthLoma Linda University24951 North Circle DriveLoma LindaCA 92350USA Department of Food Science and Technology Federal University of TechnologyAkureP.M.B.704AkureNigeria Richardson Centre for Functional Foods and Nutraceuticals University of Manitoba196 Innovation DriveWinnipegMB R3T 2N2Canada

This work evaluated the functional properties of sesame protein fractions in order to determine their potential in food *** seed protein fractions were prepared according to their solubility:water-soluble(albumin),salt-soluble(globulin),alkaline-soluble(glutelin)and ethanol-soluble(prolamin).Globulin was the most abundant fraction,consisting of 91%protein,followed by glutelin,albumin and prolamin in decreasing ***-reducing sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)showed polypeptides of sizes≥20 kDa for albumin while glutelin and globulin had similar polypeptide sizes at 19,85 and 100 *** had polypeptide sizes 20,40 and 100 *** albumin and globulin fractions had higher intrinsic fluorescence intensity(FI)values than the *** had a higher solubility(ranging from 80 to 100%)over a wide pH range when compared with the other *** holding capacity(g/g)reduced from 2.76(glutelin)to 1.35(prolamin)followed by 0.42(globulin)and 0.08(albumin).Oil holding capacity(g/g)reduced from:4.13(glutelin)to 2.57(globulin)and 1.56,1.50 for albumin and prolamin *** ability was stronger for prolamin and glutelin than albumin and globulin,while higher emulsion(p<0.05)quality was obtained for prolamin and albumin than for glutelin and globulin.

关键词： Sesame seed Protein fractions Functional properties foaming capacity SDS-PAGE

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