Author : Rania Ahmed El-Husseiny
Publisher :
ISBN 13 :
Total Pages : 160 pages
Book Rating : 4.:/5 (786 download)
Book Synopsis Effect of Baking on Solubility and Cross-linking of Proteins in Arabic Bread by : Rania Ahmed El-Husseiny
Download or read book Effect of Baking on Solubility and Cross-linking of Proteins in Arabic Bread written by Rania Ahmed El-Husseiny and published by . This book was released on 1997 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt: Baking of bread at 300. 400 and 500°C for 150s, 70s, and 35s, respectively, led to a marked decrease in the percentage of total proteins present as albumins, globulins, gliadins. and glutenins with a corresponding increase in the insoluble residue fraction. Baking at 500°C caused a greater increase in the insoluble residue fraction than did baking at the lower temperatures. This was accompanied by the formation of disulfide linkages between the constituent polypeptides. Selective solubilization of the bread and dough samples in 1% sodium dodecyl sulfate (SDS), 2% 2-Mercaptoethanol (2-ME), and 1% SDS + 27c 2-ME showed that both disulfide bond formation and hydrophobic interactions were involved in the aggregation of wheat proteins during baking. This aggregation caused an increase in their molecular weight and resulted in a decrease in protein solubility. Sodium dodecyl sulfate-polyacrylamide gelectrophoresis (SDS-PAGE) patterns revealed that fragmentation of proteins also occurred during baking with both the high molecular weight (HMW) and low molecular weight (LMW) proteins breaking then reassociating to form new/different HMW and LMW polypeptides. The glutenins and soluble proteins were the main fractions which experienced major changes during baking, with glutenins being the most sensitive to changes in baking temperature. The high baking temperature of Arabic bread did not affect the in vitro protein digestibility of the product as compared to that of the dough.