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The ‘turbidity’ test as a measurement of thermal denaturation of proteins in wheat

✍ Scribed by E. E. McDermott

Publisher
John Wiley and Sons
Year
1971
Tongue
English
Weight
400 KB
Volume
22
Category
Article
ISSN
0022-5142

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✦ Synopsis

Abstract

The ‘turbidity’ test, devised to detect heat damage sometimes resulting from the drying of newly harvested damp wheat, has been studied as a routine method for the measurement of heat denaturation in wheat proteins. The ‘turbidity’ test method has been compared with the standard baking test and the results of both methods have been evaluated in terms of denaturation reaction rates. The results have shown that the method is at least as sensitive as the baking test, and, with suitable unheated controls, can be used to measure the denaturation of wheat proteins resulting from the heat treatment of wheat and wholemeal.

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