Turbidity test using sodium salts of lyotropic series for measurement of gluten protein hydrophobicity
✍ Scribed by Kos, S. ;Kaczkowski, J. ;Piór, H.
- Book ID
- 102216630
- Publisher
- John Wiley and Sons
- Year
- 1988
- Tongue
- English
- Weight
- 326 KB
- Volume
- 32
- Category
- Article
- ISSN
- 0027-769X
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✦ Synopsis
Using two winter wheats of high and medium quality, Cheyenne and Zeta of different maturation stages, and three selected salt types of lyotropic series. the turbidity of gluten solutions was investigated. It was treated as the measure of hydrophobic interactions of protein molecules and their aggregation potentiality. which are of significance in the formation of gluten baking quality.
As could be seen from the results obtained, the large turbidity changes observed in salts of various concentrations indicate that in building up gluten complexes the hydrophobic interactions may play a significant role. This significance seems to be higher in wheats of higher quality and increases during the grain development. The highest increase of hydrophobicity takes place in the earlier stages of grain formation. until its 509, dry matter has been reached.