Functional properties of microwave-treated wheat gluten

Date

2008-09-01

Author

Yalcin, Erkan
Sakiyan, Ozge
Şümnü, Servet Gülüm
Celik, Sueda
KÖKSEL, HAMİT

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

242
views

0
downloads

In this study, the effects of microwave treatments on solubility, foaming and emulsifying properties of gluten were investigated. The solubility of microwave-heated gluten proteins gradually decreased as the treatment time increased, at all power levels applied. The highest solubility values were obtained for gluten samples microwave treated at 50% power level. The lowest emulsifying capacity values were obtained with the samples heated at 100% power level at all treatment times. The emulsifying stability values of microwave-heated gluten samples were found to be slightly higher than those of the control sample. However, there were no significant differences among the microwave power levels at all treatment times in terms of the emulsifying stability values. The foam volumes of the samples treated at 80 and 100% energy levels were slightly higher than those of the control gluten. The foam stability values of microwave-heated gluten samples gradually increased with treatment time at all power levels, which were more pronounced at 100% power level. Generally, microwave treatment did not cause major changes on the protein electrophoretic patterns of gluten samples at the power levels used.

Subject Keywords

Biotechnology, Food Science, Industrial and Manufacturing Engineering, Biochemistry, General Chemistry

URI

https://hdl.handle.net/11511/40641

Journal

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

DOI

https://doi.org/10.1007/s00217-008-0860-8

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

A study on the effects of different gums on dielectric properties and quality of breads baked in infrared-microwave combination oven Keskin, Semin Ozge; Şümnü, Servet Gülüm; Şahin, Serpil (Springer Science and Business Media LLC, 2007-01-01) In this study, the effects of different gums on dielectric properties of doughs and breads baked in infrared-microwave combination oven were investigated. In addition, the quality parameters of breads formulated with different gums baked in infrared-microwave combination oven were determined. The gums used were xanthan, guar, xanthan-guar blend and kappa-carrageenan. The gums were added to the formulation at 0.5% concentration. The dielectric properties and quality parameters of breads baked in infrared-mic...
Behavior and control of Listeria innocua during manufacture and storage of Turkish White Cheese OZTURKOGLU, S; Gültekin, Güzin Candan; Alpas, Hami (Springer Science and Business Media LLC, 2006-03-01) The physico-chemical changes occurring in Turkish White Cheese and the survival of Listeria innocua, total aerobic count (TAC) and lactic acid bacteria (LAB) in artificially inoculated Turkish White Cheese during manufacture and storage periods (45 days), with respect to different contamination levels of L. innocua were investigated. Turkish White Cheese was manufactured by the short-set procedure in pilot-plant-sized vats in a commercial dairy plant. Pasteurized cow's milk was inoculated with L. innocua to...
Combined effect of high hydrostatic pressure treatment and hydrogen peroxide on Salmonella Enteritidis in liquid whole egg Isiker, G; Gültekin, Güzin Candan; Bayındırlı, Alev (Springer Science and Business Media LLC, 2003-09-01) The effects of high hydrostatic pressure treatment (HHP) of 250, 350, 450 MPa and hydrogen peroxide additions at different concentrations of 0.1, 0.5, 1% in liquid whole egg following high hydrostatic pressure treatment at 250 MPa at 20degreesC on Salmonella Enteritidis PT4 in liquid whole egg were investigated. At 20degreesC for 5 min treatment, 56.63 and 49.38% injury were determined for the treatment pressures of 250 and 350 MPa, respectively. Injury was not detected and total destruction of Salmonella E...
DETERMINATION OF OPTIMUM PH AND TEMPERATURE FOR PASTEURIZATION OF CITRUS JUICES BY RESPONSE-SURFACE METHODOLOGY Ülgen, Neşe; Özilgen, Mustafa (Springer Science and Business Media LLC, 1993-01-01) Optimization of microbial death, enzyme inactivation and vitamin C retention during pasteurization of pH-adjusted orange juice is discussed free of equipment-dependent parameters such as the heating lag. The pH-temperature optimum was determined by response surface methodology in the range of 65-degrees-C-75-degrees-C and pH 2.5 4.0. The results implied that there was no pectin-esterase activity below pH 3.5. Leuconostoc mesenteroides had its maximum and minimum thermal resistance at pH 3.5 and pH 2.7, resp...
Inactivation of peroxidase and lipoxygenase in carrots, green beans, and green peas by combination of high hydrostatic pressure and mild heat treatment AKYOL, Cagdas; Alpas, Hami; Bayındırlı, Alev (Springer Science and Business Media LLC, 2006-12-01) The efficiency of high hydrostatic pressure (HHP) with the combination of mild heat treatment on peroxidase (POD) and lipoxygenase (LOX) inactivation in carrots, green beans, and green peas was investigated. In the first part of the study, the samples were pressurized under 250-450 MPa at 20-50 degrees C for 15-60 min. In the second part, two steps treatments were performed as water blanching at 40-70 degrees C for 15 and 30 min after pressurization at 250 MPa and 20 degrees C for 15-60 min. Carrot POD was ...

Citation Formats

E. Yalcin, O. Sakiyan, S. G. Şümnü, S. Celik, and H. KÖKSEL, “Functional properties of microwave-treated wheat gluten,” EUROPEAN FOOD RESEARCH AND TECHNOLOGY, pp. 1411–1417, 2008, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/40641.