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United States Department of Agriculture

Agricultural Research Service

Title: Phospholipids-Gluten Interaction Kinetics

Authors
item Mohamed, Abdellatif
item Harry-O`kuru, Rogers
item Gordon, Sherald

Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract Only
Publication Acceptance Date: September 28, 2003
Publication Date: September 28, 2003
Citation: Mohamed, A., Harry O Kuru, R.E., Gordon, S.H. 2003. PHOSPHOLIPIDS-GLUTEN INTERACTION KINETICS. American Association of Cereal Chemists Meetings. xx.

Technical Abstract: The determination of phospholipids (PL)-gluten interaction is critical for understanding the positive effect of PL on bread-loaf volume. A model system of PL and isolated gluten were used. The kinetics of the effect of gluten on the thermal properties of PL was determined using DSC. Blends of PL and 3, 6, and 10% gluten were prepared. Five mg of blend were heated from 0ºC to 70ºC and cooled to 0ºC. Samples were heated at 3, 5, 7, 9, 11, 13, 15, 17, and 19ºC / min. The onset and peak temperatures or delta-H were recorded. The peak temperature was used to calculate the activation energy (Ea) of the interaction. The results showed that pure PL crystallization transition was detectable by DSC in the presence of gluten. Gluten decreased the activation energy of PL during the melting transition where higher Ea was recorded during crystallization. The increase in gluten content had a slight effect on the activation energy of PL during melting, while during crystallization a steady increase was noticed with higher gluten content. Overall the delta-H of the blends showed a decrease at higher heating rate. The change in the PL activation energy in the presence of gluten could indicate interaction and may help in further understanding of the positive effect of Pl on bread loaf-volume.

Last Modified: 11/20/2014
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