Impact of sodium citrate on structural properties of gluten
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The effect of sodium citrate on gluten–starch separation and physicochemical properties of gluten was studied. The results showed that the addition of sodium citrate to the dough caused to an improvement in the aggregation of gluten and increased gluten yield in comparison to the control by augmentation pH and approaching to the isoelectric point of glutenin and gliadin. Also, sodium citrate led a shift to larger particle size distribution of glutenin macropolymer (GMP). These observations demonstrated that under the influence of sodium citrate more thiol groups were oxidized and formed disulfide bonds, which increased the storage modulus and resistance to extension. Furthermore, in this sample the GMP gel was more elastic and stiffer.
KeywordsGluten yield GMP gel Isoelectric point Separation Sodium citrate
The authors would like to thank Isfahan University of Technology of Iran (IUT) for supporting this research.
- American Association of Cereal Chemists (2000) Approved methods of the AACC. Methods 38-12AGoogle Scholar