IMPROVEMENT OF THE FUNCTIONAL-PROPERTIES OF INSOLUBLE GLUTEN BY PRONASE DIGESTION FOLLOWED BY DEXTRAN CONJUGATION

被引：86

作者：

KATO, A

SHIMOKAWA, K

KOBAYASHI, K

机构：

[1] Department of Applied Biochemistry, Yamaguchi University

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1991年 / 39卷 / 06期

关键词：

D O I：

10.1021/jf00006a010

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Insoluble gluten was solubilized by Pronase treatment. Pronase-treated gluten (PTG) was conjugated to dextran by dry heating at 60-degrees-C and 79% relative humidity through Maillard reaction between amino groups in gluten peptides and the reducing-end carbonyl group in dextran. The solubility of PTG-dextran conjugates was improved with periods of dry heating. The PTG-dextran conjugate obtained by dry heating for 3 weeks revealed constant solubility at all pH regions (pH 2-12). The emulsifying properties of the PTG-dextran conjugate were greatly increased with dry-heating time. The molecular weight of PTG-dextran conjugates was widely distributed from 0.1 to 2.0 million.

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收藏

页码：1053 / 1056

页数：4

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