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19650

The Effect of Heat Treatment of Flour on the Extractability Characteristics of Wheat Protein

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Last updated: 03 Jan 2025

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Abstract

The effect of heat treatment of wheat flourontheproteincomponentsbymonitoringchangesinproteinextractability, SDS sedimentation volume and electrophoretic patterns was investigated. In this study the moisture content of flourwasadjustedto6%andheatedinaconvectionovenat75,100or125°Cfor30mins.Theresultsshowedthatheattreatment of wheat flourat75°Chadnoeffectonthetotalamountofproteinextractability.Whenflourwasheatedat100 and 125°C the total amount of protein extractability decreased. The significanteffect(P

DOI

10.21608/ajfs.2008.19650

Keywords

Wheat Flour, proteinextractability, SDS-sedimentation

Volume

5

Article Issue

2

Related Issue

3991

Issue Date

2008-03-01

Receive Date

2018-11-21

Publish Date

2008-03-01

Page Start

99

Page End

106

Print ISSN

1687-3920

Article File

article_19650_fe013d069c80ca29f5e0c6743e9228c3.pdf

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Link

https://ajfs.journals.ekb.eg/article_19650.html

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https://ajfs.journals.ekb.eg/service?article_code=19650

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10

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Original Article

Type Code

638

Publication Type

Journal

Publication Title

Alexandria Journal of Food Science and Technology

Publication Link

https://ajfs.journals.ekb.eg/

MainTitle

The Effect of Heat Treatment of Flour on the Extractability Characteristics of Wheat Protein

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Article

Created At

22 Jan 2023