Thermal properties of buckwheat proteins as related to their lipid contents

Tang, Chuan-He

doi:10.1016/j.foodres.2006.10.014

Cited by 20 publications

(19 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…On the other hand, the ΔH values of arachin decreased with urea concentration, which implied a decrease in the energy requirement for denaturation, in accordance with other authors (21,22).…”

Section: Resultssupporting

confidence: 91%

“…T d significantly increased up to 20 mM DTT for the conarachin fraction; higher additive concentration did not affect protein stability. A similar result was obtained by Tang (22) when studying buckwheat proteins. On the other hand, Chan and Ma (20) showed that the thermal stability of flaxseed proteins was affected by the reduction of the disulfide bonds by DTT.…”

Section: Resultssupporting

confidence: 86%

See 1 more Smart Citation

Differential Scanning Calorimetry (DSC) Studies on the Thermal Properties of Peanut Proteins

Colombo

Ribotta

León

2010

J. Agric. Food Chem.

View full text Add to dashboard Cite

Studies related to the functional and thermal properties of peanut proteins are limited if compared with other vegetable protein sources. The aim of this work was to study the thermal denaturation of peanut protein isolates (PPI) by DSC. The thermal profile of PPI showed two endothermic peaks (assigned to denaturation of arachin and conarachin fractions). The thermal stability of arachin and conarachin increased when water content decreased, and a critical water level was found for both fractions. The effect of protein denaturants was studied. Low contents of urea stabilized protein fractions, but lower T(d) values were found with increasing concentrations. DeltaH values of arachin were affected by urea. SDS affected DeltaH values and thermal stability of conarachin; the arachin fraction showed higher resistance to SDS-induced denaturation. DTT addition did not affect conarachin stability, although enthalpy values decreased significantly. On the other hand, arachin was greatly affected by DTT. In summary, thermal denaturation parameters of PPI were sensitive to water content, indicating that polar groups of arachin and conarachin contribute to structure stabilization. Urea addition mainly affected the structure of the arachin fraction, which was attributed to its higher surface hydrophobicity. Results obtained from SDS and DTT suggest that hydrophobic interactions and disulfide bonds play an important role in structure maintenance of arachin and conarachin.

show abstract

Section: Resultssupporting

confidence: 91%

Section: Resultssupporting

confidence: 86%

Differential Scanning Calorimetry (DSC) Studies on the Thermal Properties of Peanut Proteins

Colombo

Ribotta

León

2010

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…T d increased progressively with increasing NaCl concentration, indicating the stabilising effect of NaCl on phaseolin. Similar results have been reported for red bean globulin,18 flaxseed protein19 and globulins from rice seed20 and buckwheat 22. The heat stability of proteins is controlled by the balance of polar and non‐polar residues 31.…”

Section: Resultssupporting

confidence: 82%

“…DSC is a particularly pertinent technique for studying the thermal denaturation of food proteins and the role of chemical forces in stabilising the globulin conformation. Using the DSC analysis technique, the thermal denaturation of food proteins such as soybean proteins,16 α‐lactalbumin and β‐lactoglobulin,17 oat globulins,14, 15 red bean globulins,18 flaxseed proteins,19 rice globulin20 and buckwheat globulin21, 22 has been widely studied.…”

Section: Introductionmentioning

confidence: 99%

Conformational and thermal properties of phaseolin, the major storage protein of red kidney bean (Phaseolus vulgaris L.)

Yin

Tang

Qi-biao

et al. 2010

J. Sci. Food Agric.

Self Cite

View full text Add to dashboard Cite

show abstract

“…Utilisation of buckwheat as a component of wheat bread is known and documented (Fujarczuk and Żmijewski 2009;Lin et al 2009);Fessas et al (2008) investigated the role of the main components of buckwheat flour on wheat dough thermal properties. Also, thermal properties of buckwheat starch and proteins have been analysed (Li et al 1997;Tang 2007), but still there are some technological properties and potentialities of this pseudocereal which have not been analysed and described.…”

Section: Introductionmentioning

confidence: 99%

Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality

Wronkowska

Haros

Soral‐Śmietana

2012

Food Bioprocess Technol

View full text Add to dashboard Cite

The buckwheat flour was studied as a potential healthy ingredient for improving the nutritional and technological quality of gluten-free bread. The effect of exchange of gluten-free formulation mass by buckwheat flour in 10, 20, 30 and 40 % was investigated. The increase in loaf specific volume with rising buckwheat flour addition was observed. Compared with the control sample, decrease in whiteness and increase in redness and yellowness of crumb were noticed. The rising amount of buckwheat flour in gluten-free bread formulation caused a decrease in crumb hardness during storage. This was in agreement with the decrease in starch gelatinisation enthalpy with the increasing amount of buckwheat flour in gluten-free formula in comparison with the control sample. Buckwheat flour could be incorporated into gluten-free formula and have a positive influence on bread texture and delaying its staling.

show abstract

Thermal properties of buckwheat proteins as related to their lipid contents

Cited by 20 publications

References 31 publications

Differential Scanning Calorimetry (DSC) Studies on the Thermal Properties of Peanut Proteins

Differential Scanning Calorimetry (DSC) Studies on the Thermal Properties of Peanut Proteins

Conformational and thermal properties of phaseolin, the major storage protein of red kidney bean (Phaseolus vulgaris L.)

Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality

Contact Info

Product

Resources

About