The Fractionation and Properties of Gluten Proteins

Publisher Website
Google Scholar
Abstract
Gluten protein may be separated into fractions of differing molecular weight distributions by a successive extraction procedure using urea solutions and dilute sodium hydroxide solution. Fractions containing mainly low molecular weight protein decrease dough strength and mixing stability but increase dough plasticity. Fractions rich in high molecular weight protein have the opposite effect. Doughs or glutens behave as uncross-linked systems in which entanglement coupling appears to play an important role.

This publication has 3 references indexed in Scilit: