The impact of alkaline conditions on storage proteins of cereals and pseudo-cereals

被引：58

作者：

Deleu, Lomme J. ^{[1
,2
]}

Lambrecht, Marlies A. ^{[1
,2
]}

Van de Vondel, Julie ^{[1
,2
]}

Delcour, Jan A. ^{[1
,2
]}

机构：

[1] Katholieke Univ Leuven, Lab Food Chem & Biochem, Kasteelpk Arenberg 20, B-3001 Leuven, Belgium

[2] Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium

来源：

CURRENT OPINION IN FOOD SCIENCE | 2019年 / 25卷

关键词：

FUNCTIONAL-PROPERTIES; QUINOA PROTEIN; WHEAT GLUTEN; HEAT-DENATURATION; BETA-ELIMINATION; RICE PROTEIN; EXTRACTION; AMARANTH; ISOLATE; PH;

D O I：

10.1016/j.cofs.2019.02.017

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Alkaline conditions have different impacts on proteins. Firstly, they can impact on the protein structure which then influences their solubility and other techno-functional properties. The former generally increases with the difference between pH and pI, and generally increases protein extraction yield. Secondly, chemical reactions can lead to negative nutritional effects by loss of essential amino acids such as lysine. Chemical reactions can also lead to additional crosslinks and to (un) desired color and flavor components. (Pseudo) cereal proteins are often exposed to alkaline conditions, for example, during pretzel production and extraction of rice and pseudo-cereal protein.

引用

页码：98 / 103

页数：6

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