PROTEIN AND LIPID DISTRIBUTION IN THE GLUTEN MATRIX ALTERED BY ACETIC-ACID TREATMENT

摘要

Much of the lipid present in flour becomes associated with the gluten protein during dough mixing and therefore is retained with the gluten after the starch separation process. The high proportion of lipid in gluten could be due either to the entrapment of lipid within the gluten matrix (Marion et al, 1987) or to the interaction of lipid with specific gluten protein components (Olcott and Mecham 1947; Ponte et al, 1967; Hoseney et al, 1970). Different types of association of lipid with glutenin or gliadin have been identified depending on the particular protein fractionation method used (Chung 1986; Carr et al, 1992).