Effects of condensed vs hydrolysable tannins on gluten film strength and stability
| Autor: | Audrey L. Girard, Joseph M. Awika, Tadesse Fikre Teferra |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
chemistry.chemical_classification
010304 chemical physics Starch General Chemical Engineering Wheat flour food and beverages Catechin macromolecular substances 04 agricultural and veterinary sciences General Chemistry 040401 food science 01 natural sciences Gluten chemistry.chemical_compound Hydrolysis 0404 agricultural biotechnology chemistry Proanthocyanidin 0103 physical sciences Ultimate tensile strength Tannic acid Food science Food Science |
| Zdroj: | Food Hydrocolloids. 89:36-43 |
| ISSN: | 0268-005X |
| Popis: | Depending on their structure, tannins are known to strongly complex proteins and alter their functionality. This study aimed to determine effect of polymeric condensed tannins from sorghum (proanthocyanidins, PA), versus tannic acid (hydrolysable tannins) on rheological properties and stability of wheat gluten films and foams; monomeric catechin was used for comparison. Gluten films were solution-cast and assessed for tensile strength, aqueous solubility, and stability to protease hydrolysis. Wheat flour batter and isolated gliadins, glutenins, and starch viscosity and stability at room temp and under cook-cool cycles were assessed. PA-treated film, but not tannic acid or catechin films, showed increased (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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