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ARS Home » Research » Publications at this Location » Publication #168919
Title: PHOSPHOLIPIDS AND WHEAT GLUTEN BLENDS: INTERACTION AND KINETICS.

Author
item Mohamed, Abdellatif
item Gordon, Sherald
item Harry O Kuru, Rogers
item Palmquist, Debra

Submitted to: American Association of Cereal Chemists
Publication Type: Proceedings
Publication Acceptance Date: 10/2/2003
Publication Date: 10/2/2003
Citation: Mohamed, A., Gordon, S.H., Harry O Kuru, R.E., Palmquist, D.E. 2003. Phospholipids and wheat gluten blends: interaction and kinetics. Proceedings of American Association of Cereal Chemists. 2003 CDROM.

Interpretive Summary:

Technical Abstract: The determination of phospholipids (PL) gluten interaction is critical for understanding the positive effect of PL on bread loaf volume. A model system of lysophosphatidylcholine (LPC) and isolated gluten were used. The kinetics of the effect of gluten on the thermal properties of LPC was determined using DSC. Blends of PL and 3, 6, and 10% gluten were prepared. Five mg of blend were heated from 0 deg C to 70 deg C and cooled to 0 deg C. Samples were heated at 3, 5, 7, 9, 11, 13, 15, 17, and 19 degC / min. The onset and peak temperatures or delta-H were recorded. The peak temperature was used for calculating the activation energy (Ea). The results showed that pure LPC vesicle formation transition was detectable by DSC in the presence of gluten. Gluten increased the activation energy of LPC during vesicle formation and disruption. The increase in gluten content from 3 to 6 and 10% had a slight effect on the activation energy value of LPC during vesicles disruption, whereas during formation a steady increase was noticed with higher gluten content. Overall, the delta-H of the blends showed a decrease at higher heating rate. The change in the PL activation energy in the presence of gluten is indicative of a form of interaction.