Effect of a wheat protein on pH-dependent water-binding capacity and viscosity of wheat tailings fractions

被引：12
作者：
Seguchi, M
Hayashi, M
Matsumoto, H
机构：
[1] Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's University, Suma-ku, Kobe City
来源：
CEREAL CHEMISTRY | 1997年 / 74卷 / 04期
关键词：
D O I：
10.1094/CCHEM.1997.74.4.384
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Wheat flour was fractionated with acetic acid using a mortar and pestle method or a blender method. Higher pH-dependent water-binding capacity (WBC) and viscosity were obtained only in the tailings fraction. The higher pH-dependent WBC was rather stable at 5-37 degrees C, however it decreased with salt addition. Pepsin or bromelain treatment stopped the pH-dependent changes in WBC and viscosity, which suggests that this characteristic of the tailings fraction is due to the presence of proteins. HPLC indicated that the M-r of the proteins associated with high WBC at low pH was >200 kDa.
引用
收藏
页码：384 / 388
页数：5
相关论文
共 50 条
  • [41] Structure/function studies on the pH-dependent actin-binding protein hisactophilin in Dictyostelium mutants
    Stoeckelhuber, M
    Noegel, AA
    Eckerskorn, C
    Kohler, J
    Rieger, D
    Schleicher, M
    JOURNAL OF CELL SCIENCE, 1996, 109 : 1825 - 1835
  • [42] Revealing the pH-dependent conformational changes in sol g 2.1 protein and potential ligands binding
    Nonkhwao, Siriporn
    Leaokittikul, Doungkamol
    Patramanon, Rina
    Jangpromma, Nisachon
    Daduang, Jureerut
    Daduang, Sakda
    SCIENTIFIC REPORTS, 2024, 14 (01):
  • [43] The effect of protein oxidation on hydration and water-binding in pork packaged in an oxygen-enriched atmosphere
    Delles, Rebecca M.
    Xiong, Youling L.
    MEAT SCIENCE, 2014, 97 (02) : 181 - 188
  • [44] Water-binding capacity and viscosity of Australian sweet lupin kernel fibre under in vitro conditions simulating the human upper gastrointestinal tract
    Turnbull, CM
    Baxter, AL
    Johnson, SK
    INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 2005, 56 (02) : 87 - 94
  • [45] DYE-BINDING CAPACITY AS A SENSITIVE INDEX FOR THE THERMAL-DENATURATION OF WHEAT-PROTEIN - TEST FOR HEAT-DAMAGED WHEAT
    HOOK, SCW
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1980, 31 (01) : 67 - 81
  • [46] Effect of pH-dependent fibrillar structure on enzymatic hydrolysis and bioactivity of nanofibrillated whey protein
    Farrokhi, Flora
    Badii, Fojan
    Ehsani, Mohammad Reza
    Hashemi, Maryam
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2020, 131
  • [47] pH-dependent structural changes at Ca2+-binding sites of coagulation factor IX-binding protein
    Suzuki, N
    Fujimoto, Z
    Morita, T
    Fukamizu, A
    Mizuno, H
    JOURNAL OF MOLECULAR BIOLOGY, 2005, 353 (01) : 80 - 87
  • [48] Effect of the cytoskeleton modifiers on the water-holding capacity of winter wheat tissues
    Khokhlova, LP
    Olinevich, OV
    Pankratova, OV
    RUSSIAN JOURNAL OF PLANT PHYSIOLOGY, 1997, 44 (03) : 328 - 332
  • [49] PH-DEPENDENT BINDING OF GOAT IGG1 AND IGG2 TO PROTEIN A-SEPHAROSE
    DUHAMEL, RC
    MEEZAN, E
    BRENDEL, K
    MOLECULAR IMMUNOLOGY, 1980, 17 (01) : 29 - 36
  • [50] PH-DEPENDENT BINDING OF GOAT IGG1 AND IGG2 TO PROTEIN A-SEPHAROSE
    DUHAMEL, RC
    BRENDEL, K
    MEEZAN, E
    FEDERATION PROCEEDINGS, 1979, 38 (03) : 942 - 942
12345