Dispersions of Wheat Proteins Obtained by Alkali-Acid Treatment - Flow Properties

Abstract

Thc flow properties of alkali-acid treated wheat protein dispersions were studied. Wheat gluten was treated with NaOH and then HCI of different concentrations. The dispersions showed lower viscosity when increased alkali-acid concentrations were used. The viscosity was also measured at different protein concentrations and at different pH-values.Surfactnnts (ionic as well as non-ionic) were used with the purpose to reduce the viscosity in the alkali-acid treated dispersions. However, no further reduction in viscosity was obtained when adding tensides to the dispersions.Reduction of wheat protein was performed with 2-mercaptoethanol. The dispersions of reduced wheat protein showed an increase in viscosity compared to the unreduced. The difference between the dispersions of reduced and unreduced protein diminished with time.The study also included a comparison between the viscosity of alkali-acid treated defatted gluten and alkali-acid treated vital gluten. The defatted dispersions showed an increased viscosity.