: Combinations of proline and glutamine significantly increased the functional properties of soft wheat that were unseen when added individually. To hard wheat, proline contributed more positively than glutamine on most dough and bread properties, which is different from the observations with soft wheat. Addition of glutamine to hard wheat increased the amount of gluten and glutenin after mixing, whereas proline hinders gluten formation despite the increase in glutenin. The ability of proline and glutamine to modify the functional properties of dough and bread appears to be interdependent. Addition of either proline or glutamine appears to have a protective effect on the retention of the other amino acid during breadmaking.
A rapid pre-column derivatization process before ultraviolet chromatographic analysis using a PicoTag C 18 column was developed in combination with modified gradient elution techniques for the analysis of key amino acids (proline and glutamine) in wheat flour. With use of a vacuum concentrator at 45°C, the pre-column derivatization process was significantly accelerated before entering a reverse-phase high-performance liquid chromatography. When running at an optimized scheme-in which the gradient elution started at a flow rate of 1 mL/ min and then gradually increased to 1.3 mL/min in 22 min, followed by reset to 1 mL/min at 45 min-the profiled mobile phase mixture was able to yield chromatograms with desirable retention factor and resolution.
A procedure to assess the flavour quality of water-swellable and soluble tablets containing peppermint oil was developed. Menthol, the predominant ingredient in peppermint oil, was extracted and then analysed using gas chromatography (GC). Sample tablets containing peppermint oil were pulverised, dissolved in double distilled water and then extracted prior to GC analysis. Methyl tert-butyl ether (MTBE) was found to be the most effective amongst the four solvents evaluated for menthol extraction. With the GC column temperature initially held at 60°C for 5 min, a linear program from 60 to 200°C at 4°C/min followed by holding at 200°C for 9 min gave the highest signal-to-noise ratios (SNRs). A discrete peak of menthol was obtained at 19.92 min of retention time. An excellent representation of the total amount of peppermint oil in the tablets was achieved by using the amount of menthol detected by GC, as compared to the results from the Soxhlet method. The most dramatic loss of flavour happened during the first month, whereas only 0.01% reduction was observed afterwards. It is suggested that the proposed procedure could be used for routine quality control of peppermint flavour in water-swellable and soluble tablets.
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