Physico-chemical changes of gluten matrix as a result of maillard reaction with glucose

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dc.contributor.authorMd. Abu Hanif
dc.date.accessioned2014-11-03T02:25:56Z
dc.date.available2014-11-03T02:25:56Z
dc.date.issued2006
dc.descriptionPhDen_US
dc.description.abstractThe present study was undertaken with the objective of elucidating the effect of sugar-protein interactions on the physicochemical properties of gluten matrix. Studies were conducted using Differential Scanning Calorimetry, Texture Analyzer, Colorimeter and Spectrophotometer to observe the effects of various sugars (glucose, xylose and sucrose) on the wheat gluten proteins during the Maillard reaction. The DSC studies revealed that the thermal denaturation temperature of wheat gluten proteins increased in the presence of glucose and sucrose, and this was probably due to their (the sugar) ability to stabilize the native wheat gluten. However, wheat gluten proteins containing glucose and sucrose did not show any cross-linking (exothermic) transition. Wheat gluten protein (WG) gels with or without reducing sugars were prepared by heating the dispersions in sealed cans in a laboratory size autoclave at 121oC for 30 min., followed by curing treatment at 4 oC for 18 h. The Maillard reaction caused a significant (p< 0.05) change in colour, a decrease in pH and increase in browning. In the process the loss of available lysine ( 48%) and loss of glucose ( 62%) showed that these were implicated in the reaction, on the other hand there is no loss of sucrose suggesting that sucrose was not implicated in the reaction. Gelling of wheat gluten with glucose (WG-G) showed much less syneresis compared to that with sucrose (WG-S) and without any sugar (WG). The WG-G gels also showed higher water holding capacity (WHC) in comparison to that of WG-S and WG gels. The improved syneresis and WHC of WG-G gel may be attributed to the higher net charge on the protein molecules as a result of the Maillard reaction. Rheological gel properties of wheat gluten protein gels were studied by Texture Analyzer. The stress relaxation experiments of the gels in compression were measured and the response analyzed using Peleg's equation. The parameters in this equation, the gel elasticity (K1 & K2) showed strong dependency on the sugar systems. The WGG gels were more elastic than the WG-S & WG gels. It follows that, the gel break strength and asymptotic residual modulus of the WG-G gels were higher than those of the WG-S & WG gels. It was suggested that WG-G heat-induced gel (Maillard gel) had a significant (p< 0.05) improvement in the gel strength and viscoelastic properties which may contain additional nondisulphide covalent crosslinks ("Maillard cross-links") within the gel network. Studies on protein solubility in disrupting solvent (2% sodium dodecyl sulphate + 2% -mercaptoethanol) revealed that the solubility of WG-G gels decreased with increasing glucose concentration, probably due to the formation of additional covalent bonds in their network.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/298
dc.language.isoenen_US
dc.subjectIndustrial technologyen_US
dc.subjectGluten matrixen_US
dc.subjectGlucoseen_US
dc.titlePhysico-chemical changes of gluten matrix as a result of maillard reaction with glucoseen_US
dc.typeThesisen_US
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