Frozen-induced depolymerization of glutenin macropolymers: Effect of the frozen storage time and gliadin content

被引：19

作者：

Wang, Pei ^{[1
,2
]}

Wu, Fengfeng ^{[1
,2
]}

Rasoamandrary, Noeline ^{[1
,2
]}

Jin, Zhengyu ^{[1
,2
]}

Xu, Xueming ^{[1
,2
]}

机构：

[1] Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

[2] Jiangnan Univ, Synerget Innovat Ctr Food Safety & Nutr, Wuxi 214122, Jiangsu, Peoples R China

来源：

JOURNAL OF CEREAL SCIENCE | 2015年 / 62卷

基金：

中国国家自然科学基金;

关键词：

Glutenin macropolymer; Depolymerization; Gliadin content; Frozen storage; WHEAT GLUTEN; FUNCTIONAL-PROPERTIES; DOUGH; PROTEINS; QUALITY; CHEMISTRY;

D O I：

10.1016/j.jcs.2015.01.005

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In the present study, gluten samples varied in different glutenin to gliadin ratios were used to study the depolymerization behavior of glutenin macropolymers (GMP) during the frozen storage. The depolymerization degree of GMP increased with the enhanced frozen storage time for all the gluten samples, and also increased with enhanced gliadin content at each frozen storage period. Moreover, the depolymerization degree showed linear-law dependence on the frozen storage time and the gliadin content. A multiple linear regression model with frozen storage time and gliadin content as variables accounts for 94% of the variance of depolymerization degree. This study also rationalized the important effect of gliadin content on the depolymerization degree of GMP. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：159 / 162

页数：4

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