Volume 11, Issue 45 (2014)
FSCT 2014, 11(45): 151-161 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Effects of protein concentration and pH changes on some functional properties of gliadin
Abedi, E . 1, Majzoobi, M. 2 , Farahnaki, A.2. FSCT 2014; 11 (45) :151-161
URL: http://fsct.modares.ac.ir/article-7-9320-en.html
URL: http://fsct.modares.ac.ir/article-7-9320-en.html
Abstract: (4564 Views)
Gliadin is one of the gluten constituents, with unique functional properties. In this study, gliadin was extracted from commercial gluten by solubilization in ethanol then functional properties of gliadin including water absorption, water holding capacity, foaming capacity and stability, emulsifying capacity and stability at various pH values of 3, 6 and 9 and two protein concentrations (1 and 2%) were investigated. By determination of the gliadin functional properties, as a plant protein, it is possible to extent its food and non food applications. The lowest water holding capacity, water absorption, emulsifying and foaming capacity of gliadin were obtained at pH 6 and the highest values were obtained at pH 3. pH changes had no significant effect on electrophoretic pattern of the gliadin. It was concluded that gliadin is suitable to use in acidic foods.
Received: 2012/05/14 | Accepted: 2013/03/15 | Published: 2014/06/1
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |