Summary
The dough aqueous phase or dough liquor contains some of the most surface-active proteins, which are capable of forming strong and cohesive interfacial films. These proteins accumulate prominently in foam skeletons generated by sparging CO2 through dough liquor solutions in a foaming column and draining. The proteins with approximate M r of 50k are particularly abundant in foam skeleton, despite their very limited presence in total dough liquor, which indicates that they are extremely effective in stabilizing dough liquor foams. The 50k proteins occur as disulf ide-linked polymers (aggregates) in their native state and at gas/liquid interfaces as revealed by two-dimensional diagonal electrophoresis.
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© 1998 Springer-Verlag Berlin Heidelberg
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Gan, Z., Schofield, J.D. (1998). Characterization of Foam-enriched Proteins Prepared from the Aqueous Phase of Dough. In: Guéguen, J., Popineau, Y. (eds) Plant Proteins from European Crops. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-03720-1_38
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DOI: https://doi.org/10.1007/978-3-662-03720-1_38
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