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Article: Moisture, temperature affect protein-protein interactions.
- Article from:
- Emerging Food R&D Report
- Article date:
- March 1, 2006
CopyrightCOPYRIGHT 2006 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Cooking peanut flour in an extruder creates unusual qualities in the end product. These characteristics are caused by the severe shear forces and high temperatures to which the flour is subjected. However, it is difficult to understand the behavior and conformational changes that the proteins in the flour undergo when they are extruded.
Scientists have been able to examine protein-protein interactions by determining the solubility of proteins with different buffers and their chromatographic elution, depending on their aggregation state. The focus of research at the University of Georgia was to determine the effect of extrusion on peanut-protein interactions. ...