Functional Technological Properties and Electrophoretic Composition of Modified Wheat Gluten

Колпакова, Валентина; Чумикина, Л. В.; Arabova, L. I.; Лукин, Д Н; Топунов, А. Ф.; Titov, Evgeniy

doi:10.21179/2308-4057-2016-2-48-57

Cited by 13 publications

(8 citation statements)

References 16 publications

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“…with increased FC and solubility [30]. In multi-stranded polypeptides, DWG, there were more single-chain peptides with low MW (12-16 kDa) and fewer with medium (27-39 kDa) and high (69-108 kDa) MM.…”

Section: Global Wheat Productionmentioning

confidence: 99%

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Interrelation of Functional Properties of Protein Products from Wheat with the Composition and Physicochemical Characteristics of Their Proteins

Колпакова¹,

Лукин²,

Gaivoronskaya³

2018

Global Wheat Production

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The results of studies of the correlation relationship between the functional properties of dry wheat gluten, protein concentrates from wheat bran and their granulometric fractions with the features of the chemical composition, and the physicochemical properties of their proteins are presented. Granulometric fractions of bran were obtained from grinding process systems with different particle sizes. The correlation interrelation between the functional properties of protein products (solubility, water binding capacity, fat-binding capacity, and foaming capacity) with a mass fraction of components, fractional amino acid composition, the number of thiol metabolism groups (-S-Sand -SH) and the aggregation capacity of whole gluten proteins, its fractions (gliadin, glutenin) and products from wheat bran. The obtained information is expedient for using when modifying the properties of wheat protein products with the purpose of expanding the directions of their use.

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Section: Global Wheat Productionmentioning

confidence: 99%

“…Functional properties of DWG samples, protein products from wheat bran, amaranth, rye, and soybean were determined by the methods described in [30].…”

Section: Determination Of the Functional Properties Of Protein Productsmentioning

confidence: 99%

Interrelation of Functional Properties of Protein Products from Wheat with the Composition and Physicochemical Characteristics of Their Proteins

Колпакова¹,

Лукин²,

Gaivoronskaya³

2018

Global Wheat Production

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“…Морфологические особенности и физиологическое состояние мицелия гриба и дрожжей анализировали с помощью микроскопа марки Axioskop 40 FL Zeiss при увеличении ×100 цифровой камерой AxioCamM4Rc. Функциональные свойства белковых композитов определяли по методикам, изложенным в работе [16].…”

Section: объекты и методы исследованияunclassified

Grain Composites with a Complementary Amino Acid Composition in Food and Fodder

Колпакова¹,

Уланова²,

Ulanova

et al. 2019

Food Processing: Techniques and Technology

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The present paper features processes of serum biotransformation. The serum was obtained from triticale extract and pea flour after protein concentrates of increased biological value had been extracted. The research objective was to obtain microbial and vegetable feed concentrates by using a composition of Saccharomyces cerevisiae121 yeast and the yeast-like fungus Geotrichumcandidum 977. The mass fraction of protein in the two-component composites was 75–80% of the dry matter. The score of the first and the second limiting amino acids (lysine and threonine) equaled 103–113%, and that of the third acid (sulfur- containing) was 71–72%. The chemical composition of the composites corresponded to the ‘Concentrates’ group; the values of their functional and technological properties were typical of concentrates from other types of grain crops. The study revealed some cultures that are able to actively develop in serum, which is a secondary product of processing the extract after protein isolation. A symbiotic ferment was prepared from the fungus Geotrichumcandidum 977 and the yeast Saccharomyces cerevisiae 121, which ensures the growth of biomass in a carbohydrate- and nitrogen-containing medium. Proteins were isolated under the action of amylase, glucoamylase, cellulose, and xylanase. The amount of high-molecular compounds (dextrins) and trioses (raffinose) released from the interaction with protein and non-starch polysaccharides decreased 2–4 times in the solution. The amount of glucose, disaccharides, xylose, and galactose increased 2–10 times, compared with the original extracts. The serum remaining after the removal of the main mass of the protein was enriched with low molecular weight mono- and oligosaccharides, which positively affected the growth of microorganisms. The mass fraction of proteins in the microbial-vegetable composite obtained from the extract with the triticale proteins and pea flour ratio of 1:5 was 15% higher than at the ratio of 1:3. Microbial and vegetable concentrates with a mass fraction of protein of 55.8–75.1% of dry matter can be used in fodder production as a protein-carbohydrate additive. Protein composites made of protein triticale and peas with a complementary amino acid composition can improve the biological value and performance of food products.

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“…Определение функциональных свойств СПК Функциональные свойства образцов СПК разного качества определяли по методикам, описанным в работе [11].…”

Section: материалы и методыunclassified

Relationship of the functional properties of dry wheat gluten with amino acid composition and its quality indicators

Колпакова

Коваленок

2019

Vestn. Voronež. gos. univ. inž. tehnol.

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The aim of the work was to study the dependence of the functional properties of dry wheat gluten (DWG) on the quality indicators obtained after regeneration of its raw form, and amino acid composition. Given that the main direction of use of DWG is the production of flour and bread, the data on the relationship are necessary to predict and increase its use in the production of confectionery, sausage products and other food products. We used 19 samples of the DWG produced by «BM» (Kazakhstan), 3 samples obtained from strong, weak, and average wheat grain quality, and methods for determining the yield and compression deformation (elasticity), the hydration ability of the regenerated raw SPK, amino acid and fractional composition. It is established that the functional properties of the DWG can be predicted on the basis of hydration and compression deformation (elasticity). The DWG with the hydration of 190–200% had the highest foaming capacity, and the most fat emulsifying ability with values of 140–150%. In order to provide greater foaming ability, it is advisable to use the SEC with compression deformation of 70-80 units. app., greater ability to emulsify and bind fat - with values of 60-80 units. app., and to bind water - with an indicator of DWG 50-70 units. app. For the solubility of the DWG proteins, a high positive correlation with the sum of non-polar amino acids of whole gluten and a negative - gliadin was established. For water-binding capacity (WBC) of gluten, an inverse dependence on the sum of polar amino acids of both glutenin fractions (r = -0.67 and -0.98) is characteristic, for LSS, a direct dependence on the sum of polar amino acids of gliadin (r = 0.78) and whole gluten (r = 0.95), the reverse of the amount of non-polar amino acids of soluble and insoluble glutenin (r = 0.86-0.92). WBC of gluten is inversely dependent on the sum of the polar amino acids of both glutenin fractions (r = -0.67 and -0.98), for the fat binding one is directly dependent on the sum of the polar amino acids of gliadin (r = 0.78) and whole gluten (r = 0.95), inverse - from the sum of non-polar amino acids of soluble and insoluble glutenin (r = 0.86-0.92). Fat-emulsifying capacity (FEC) positively correlated with the sum of non-polar amino acids of the whole complex of gluten and gliadin (r = 0.70-0.86) and negatively with the sum of polar amino acids of SEC and all its fractions (-0.62-0.84). Foaming capacity (FC) is interrelated with the sum of non-polar amino acids of gliadin and both fractions of insoluble glutenin (r = 0.79-0.95).

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Functional Technological Properties and Electrophoretic Composition of Modified Wheat Gluten

Cited by 13 publications

References 16 publications

Interrelation of Functional Properties of Protein Products from Wheat with the Composition and Physicochemical Characteristics of Their Proteins

Interrelation of Functional Properties of Protein Products from Wheat with the Composition and Physicochemical Characteristics of Their Proteins

Grain Composites with a Complementary Amino Acid Composition in Food and Fodder

Relationship of the functional properties of dry wheat gluten with amino acid composition and its quality indicators

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