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Article: Effects of Secondary Structures of Heated Egg White Protein on the Binding Between Prime Starch and Tailings Fractions in Fresh Wheat Flour
- Article from:
- Cereal Chemistry
- Article date:
- September 1, 2004
- Author:
CopyrightCopyright American Association of Cereal Chemists Sep/Oct 2004. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Cereal Chem. 81(5):633-636
Dried egg white protein was heated at 120°C for 1 hr, added to a fresh wheat flour (protein 8.6%), and the protein and wheat flour were subjected to acetic acid (pH 3.5) fractionation. The results showed that egg white protein increased the binding between prime starch (PS) and tailings (T) fractions in wheat flour. Several conditions for heating of egg white protein were examined to determine 1) the effect of the amount of water added to the protein before heating; 2) the effect of heating time (hr) on protein at 120°C; and 3) the effect of heating temperature on the binding between PS and T fractions. The amount of protein per 50.0 g of wheat flour ...