2001年4月
Emulsifying and surface properties of wheat gluten under acidic conditions
JOURNAL OF FOOD SCIENCE
- ,
- ,
- 巻
- 66
- 号
- 3
- 開始ページ
- 393
- 終了ページ
- 399
- 記述言語
- 英語
- 掲載種別
- 研究論文(学術雑誌)
- DOI
- 10.1111/j.1365-2621.2001.tb16116.x
- 出版者・発行元
- INST FOOD TECHNOLOGISTS
The solubility of wheat gluten was greatly improved at pH 4 or lower where it showed good emulsifying activity. This might be due to its high surface activity in the acidic pH range and the formation of a stable protein film surrounding the oil droplets. Among the major gluten proteins, gliadins showed higher surface activity than glutenins, The content of glutenins in the adsorbed protein film was higher than that of gliadins, and glutenins are likely to have been adsorbed more tightly than gliadins. These results suggest that gluten proteins exhibit complex behavior, such as adsorption/desorption/displacement/rearrangement during the adsorption process in a gluten-stabilized emulsion.
- リンク情報
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- DOI
- https://doi.org/10.1111/j.1365-2621.2001.tb16116.x
- J-GLOBAL
- https://jglobal.jst.go.jp/detail?JGLOBAL_ID=200902126735681945
- Web of Science
- https://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=JSTA_CEL&SrcApp=J_Gate_JST&DestLinkType=FullRecord&KeyUT=WOS:000169410000005&DestApp=WOS_CPL
- ID情報
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- DOI : 10.1111/j.1365-2621.2001.tb16116.x
- ISSN : 0022-1147
- J-Global ID : 200902126735681945
- Web of Science ID : WOS:000169410000005