Amiri Amir, Farshi-Marandi Parastoo, Shahedi Mohammad
1Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111 Iran.
Physicochemical Laboratory, Adeeco Company, Tehran, Iran.
J Food Sci Technol. 2019 Feb;56(2):1090-1093. doi: 10.1007/s13197-019-03571-6. Epub 2019 Feb 8.
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.
研究了柠檬酸钠对谷蛋白-淀粉分离及谷蛋白理化性质的影响。结果表明，与对照相比，向面团中添加柠檬酸钠可通过提高pH值并接近麦谷蛋白和麦醇溶蛋白的等电点，改善谷蛋白的聚集并提高谷蛋白产量。此外，柠檬酸钠导致麦谷蛋白大聚体（GMP）的粒径分布向更大尺寸转变。这些观察结果表明，在柠檬酸钠的影响下，更多的巯基被氧化并形成二硫键，从而提高了储能模量和抗拉伸性。此外，在该样品中，GMP凝胶更具弹性且更硬。
