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Protein-starch interactions during w...

Wang, Shizhong.

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Protein-starch interactions during wheat flour extrusion: Formation and effects on textural properties of extrudates.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Protein-starch interactions during wheat flour extrusion: Formation and effects on textural properties of extrudates./
作者:	Wang, Shizhong.
面頁冊數:	164 p.
附註:	Director: Karen M. Schaich.
Contained By:	Dissertation Abstracts International61-06B.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9973998
ISBN:	059979478X

Protein-starch interactions during wheat flour extrusion: Formation and effects on textural properties of extrudates.
Wang, Shizhong.

Protein-starch interactions during wheat flour extrusion: Formation and effects on textural properties of extrudates. - 164 p.

Director: Karen M. Schaich.

Thesis (Ph.D.)--Rutgers The State University of New Jersey - New Brunswick, 2000.

Moisture and temperature significantly affected SDS/β-MCE soluble protein-starch complexation, while moisture and screw speed affected insoluble protein-starch complexation.

ISBN: 059979478XSubjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Protein-starch interactions during wheat flour extrusion: Formation and effects on textural properties of extrudates.
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245 1 0 $a Protein-starch interactions during wheat flour extrusion: Formation and effects on textural properties of extrudates.
300 $a 164 p.
500 $a Director: Karen M. Schaich.
500 $a Source: Dissertation Abstracts International, Volume: 61-06, Section: B, page: 2832.
502 $a Thesis (Ph.D.)--Rutgers The State University of New Jersey - New Brunswick, 2000.
520 $a Moisture and temperature significantly affected SDS/β-MCE soluble protein-starch complexation, while moisture and screw speed affected insoluble protein-starch complexation.
520 $a The thermal and mechanical energy imparted to raw materials during extrusion cause interactions among molecular components, leading to texturization of extrudate. Protein and starch are two major components of wheat flour. However, the interactions between protein and starch have not been understood yet. Thus, this research arms to investigate formation of protein-starch complexes during wheat flour extrusion and the contribution of such complexes to extrudate texturization.
520 $a Wheat flour was extruded on a Warner-Pfleiderer ZSK-30 twin-screw extruder in a response surface design (temperature: 145, 160, 175°C, moisture: 18, 21, 24% and screw speed: 300, 375, 450 rpm). Protein-starch complexation was investigated with extruded wheat flour and unextruded raw flour as a control. Removal of either the starch or protein fractions by amyloglucosidase or protease digestion increased protein solubility in 1.5% SDS and 1.0% β-mercaptoethanol (SDS/β-MCE) and starch enzymatic digestibility, respectively, indicating protein complexation with starch. SDS/β-MCE-soluble proteins on SDS-PAGE showed high molecular weight aggregates which stained as covalent protein-starch complexes. α-Amylase digestion released nearly all the residue protein. Antibody immunodetection on blotted membrane showed these released residue proteins were glycosylated with starch. Glycosamines detected in both soluble and insoluble protein fractions further verified covalent crosslinks between protein and starch.
520 $a Protein fractionation showed protein solubility in all fractions significantly decreased after extrusion. However, when extruded wheat flours were treated with amyloglucosidase, more than 80% of total protein solubilized in 0.5N NaCl solution and very little amount was in gliadin (70% ethanol) and glutenin (0.05M acetic acid) fractions. Glycosamine contents showed high levels of protein-starch complexes in NaCl-soluble fractions and less in gliadins. These indicated that gliadins and glutenins were highly fragmented and formed complexes with starch during extrusion.
520 $a Soluble protein-starch complexes, though lower in concentration, showed strong correlation with extrudate physical and textural characteristics (e.g. bulk density, hardness, fracturability, and springiness), while insoluble complexes appeared to have less contribution to texturization.
590 $a School code: 0190.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Engineering, Chemical. $3 1018531
690 $a 0359
690 $a 0542
710 2 0 $a Rutgers The State University of New Jersey - New Brunswick. $3 1017590
773 0 $t Dissertation Abstracts International $g 61-06B.
790 $a 0190
790 1 0 $a Schaich, Karen M., $e advisor
791 $a Ph.D.
792 $a 2000
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