Hydration of gluten: A dielectric, calorimetric, and fourier transform infrared study

Almutawah, A., Barker, S. A. and Belton, P. S. (2007) Hydration of gluten: A dielectric, calorimetric, and fourier transform infrared study. Biomacromolecules, 8 (5). pp. 1601-1606. ISSN 1525-7797

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Abstract

The nature of the hydration of proteins and the subsequent implications for functionality is a matter of importance in both pharmaceutical and food applications. Most published studies rely on the use of one technique and attempt to characterize the system. Few studies have used combinations of techniques. In this paper we report on the use of infrared, dielectric, and calorimetric methods to examine the hydration process of wheat gluten. This has been the subject of considerable study by other techniques and has been well characterized by our group. Results show that in both the infrared and dielectric measurements there is a change in behavior at about 35% water content. This is also the water content below which lowering the temperature of the sample does not result in ice formation. We suggest that at this water content the protein amide groups are fully hydrated, and beyond this point addition of water results in protein dilution rather than further hydration.

Item Type:	Article
Additional Information:	ISI Document Delivery No.: 166XH Times Cited: 6 Cited Reference Count: 23 Cited References: BARKER SA, 1994, J COLLOID INTERF SCI, V166, P66 BARKER SA, 2004, EUR J PHARM BIOPHARM, V57, P431, DOI 10.1016/j.ejph.2004.02.009 BELTON PS, 1995, INT J BIOL MACROMOL, V17, P74 BELTON PS, 1997, INT J BIOL MACROMOL, V21, P81 BELTON PS, 2003, BREAD MAKING IMPROVI, P273 CAUVAIN SP, 2003, BREAD MAKING IMPROVI, P447 CHERIAN G, 1996, CEREAL CHEM, V73, P618 CHRISTIE JH, 2004, J NON-CRYST SOLIDS, V341, P115, DOI 10.1016/j.jnoncrysol.2004.05.014 DEJONG GIW, 1996, INT J FOOD SCI TECH, V31, P519 DISSADO LA, 1984, J CHEM SOC FARAD T 2, V80, P291 GEORGET DMR, 2006, BIOMACROMOLECULES, V7, P469, DOI 10.1021/bm050667j KALICHEVSKY MT, 1992, INT J BIOL MACROMOL, V14, P257 MEITES L, 1963, HDB ANAL CHEM MILLS EN, 2003, BREAD MAKING IMPROVI, P128 PETHIG R, 1992, ANNU REV PHYS CHEM, V43, P177 ROMANGUTIERREZ AD, 2002, CEREAL CHEM, V79, P471 ROSEN D, 1963, T FARADAY SOC, V59, P2178 SCHOENHALS A, 2002, BROADBAND DIELECTRIC, P87 SEVENOU O, 2002, PLANT BIOPOLYMER SCI, P275 STAMP JA, 1984, J FOOD SCI, V49, P1139 SUHERMAN PM, 2002, J NON-CRYST SOLIDS, V305, P317 VACKIER MC, 1999, J MAGN RESON, V138, P36 WELLNER N, 1996, BIOCHEM J 3, V319, P741 Almutawah, Abdullah Barker, Susan A. Belton, Peter S. AMER CHEMICAL SOC WASHINGTON
Uncontrolled Keywords:	WHEAT GLUTEN WATER STATE NMR RELAXATION BEHAVIOR FROZEN FTIR GELS
Depositing User:	Rachel Smith
Date Deposited:	12 May 2011 08:48
Last Modified:	12 May 2011 08:48
URI:	https://ueaeprints.uea.ac.uk/id/eprint/30217
DOI:	10.1021/bm061206g

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