Conformation and surface properties of deamidated gluten

The surface properties of deamidated gluten were investigated with respect to their conformational changes. The helix content of gluten decreased curvilinearly with its decrease of deamidation. The surface tension decreased in proportion to the degree of deamidation. On the other hand, the surface h...

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Veröffentlicht in:	Agricultural and biological chemistry 1982-06, Vol.46 (6), p.1583-1586
Hauptverfasser:	Matsudomi, N, Kato, A, Kobayashi, K. (Yamaguchi Univ. (Japan). Faculty of Agriculture)
Format:	Artikel
Sprache:	eng
Schlagworte:	AMIDAS AMIDE AMIDES C.D CHEMICOPHYSICAL PROPERTIES COMPOSE ORGANIQUE COMPOSE ORGANOAZOTE COMPUESTO ORGANICO DEL NITROGENO COMPUESTOS ORGANICOS conformation EMULSIFICACION EMULSIFICATION EMULSIFYING GLUTEN ORGANIC COMPOUNDS ORGANIC NITROGEN COMPOUNDS PROCESAMIENTO PROCESSING PROPIEDADES FISICO-QUIMICAS PROPRIETE PHYSICO-CHIMIQUE PROTEINAS PROTEINE PROTEINS surface properties SURFACE TENSION TENSION DE LA SUPERFICIE TENSION SUPERFICIELLE TRAITEMENT Triticum aestivum
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Zusammenfassung:	The surface properties of deamidated gluten were investigated with respect to their conformational changes. The helix content of gluten decreased curvilinearly with its decrease of deamidation. The surface tension decreased in proportion to the degree of deamidation. On the other hand, the surface hydrophobicity of gluten increased remarkably in proportion to the degree of deamidation. The emulsifying properties of gluten were improved greatly by deamidation, correlating linearly with the surface hydrophobicity. From these results, the relationships between the conformational changes and functional properties of deamidated gluten are discussed.
ISSN:	0002-1369
DOI:	10.1080/00021369.1982.10865285