PHYSICOCHEMICAL PROPERTIES OF WHEAT GLUTEN PROTEINS MODIFIED BY PROTEASE FROM SIERRA (SCOMBEROMORUS SIERRA) FISH

被引：10
|
作者：
Cabrera-Chavez, Francisco [1 ]
Ezquerra-Brauer, Josafat Marina [1 ]
Herrera-Urbina, Ronaldo [2 ]
Rosell, Cristina M. [3 ]
Rouzaud-Sandez, Ofelia [1 ]
机构：
[1] Univ Sonora, Dept Invest & Posgrado Alimentos, Hermosillo 83000, Sonora, Mexico
[2] Univ Sonora, Dept Ingn Quim & Met, Hermosillo 83000, Sonora, Mexico
[3] CSIC, Inst Agroquim & Tecnol Alimentos, Valencia, Spain
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2010年 / 13卷 / 06期
关键词：
Wheat; Gluten; Hydrolysis; Dough; PYLORIC CECA; ENZYMATIC-HYDROLYSIS; TRYPSIN FRACTION; QUALITY; PURIFICATION; STRENGTH;
D O I：
10.1080/10942910903013357
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of semi-purified trypsin on the physicochemical properties of durum and bread wheat flour and gluten protein fractions was evaluated. Trypsin was partially isolated from sierra (Scomberomorus sierra) guts extracts by affinity chromatography. Treatment with enzyme caused hydrolysis of 1.16-1.40% in both durum and bread wheat gluten and gluten fractions. The effect of hydrolysis on the isoelectric point was more evident in durum that bread wheat gluten. Addition of the trypsin-like enzyme at three different concentrations induced a decrease in the gluten index. The dough consistency fell after 1.5 h of incubation. It was possible to modify wheat flour proteins by varying S. sierra trypsin-like enzyme concentration and incubation time, depending on the wheat species.
引用
收藏
页码：1187 / 1198
页数：12
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