Impact of sodium citrate on structural properties of gluten

被引：9

作者：

Amiri, Amir ^{[1
]}

Farshi-Marandi, Parastoo ^{[2
]}

Shahedi, Mohammad ^{[1
]}

机构：

[1] Isfahan Univ Technol, Coll Agr, Dept Food Sci & Technol, Esfahan 8415683111, Iran

[2] Adeeco Co, Physicochem Lab, Tehran, Iran

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2019年 / 56卷 / 02期

关键词：

Gluten yield; GMP gel; Isoelectric point; Separation; Sodium citrate; WHEAT-FLOUR; PHYSICOCHEMICAL PROPERTIES; DOUGH;

D O I：

10.1007/s13197-019-03571-6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of sodium citrate on gluten-starch separation and physicochemical properties of gluten was studied. The results showed that the addition of sodium citrate to the dough caused to an improvement in the aggregation of gluten and increased gluten yield in comparison to the control by augmentation pH and approaching to the isoelectric point of glutenin and gliadin. Also, sodium citrate led a shift to larger particle size distribution of glutenin macropolymer (GMP). These observations demonstrated that under the influence of sodium citrate more thiol groups were oxidized and formed disulfide bonds, which increased the storage modulus and resistance to extension. Furthermore, in this sample the GMP gel was more elastic and stiffer.

引用

页码：1090 / 1093

页数：4

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