Functional properties of microwave-treated wheat gluten

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dc.authorid0000-0002-0778-8211en_US
dc.authorid0000-0002-2949-4361en_US
dc.authorid0000-0002-7417-9088
dc.contributor.authorYalçın, Erkan
dc.contributor.authorŞakıyan, Özge (Demirkol)
dc.contributor.authorŞümnü, Servet Gülüm
dc.contributor.authorÇelik, Süeda
dc.contributor.authorKöksel, Hamit
dc.date.accessioned2021-06-23T19:25:47Z
dc.date.available2021-06-23T19:25:47Z
dc.date.issued2008
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractIn this study, the effects of microwave treatments on solubility, foaming and emulsifying properties of gluten were investigated. The solubility of microwave-heated gluten proteins gradually decreased as the treatment time increased, at all power levels applied. The highest solubility values were obtained for gluten samples microwave treated at 50% power level. The lowest emulsifying capacity values were obtained with the samples heated at 100% power level at all treatment times. The emulsifying stability values of microwave-heated gluten samples were found to be slightly higher than those of the control sample. However, there were no significant differences among the microwave power levels at all treatment times in terms of the emulsifying stability values. The foam volumes of the samples treated at 80 and 100% energy levels were slightly higher than those of the control gluten. The foam stability values of microwave-heated gluten samples gradually increased with treatment time at all power levels, which were more pronounced at 100% power level. Generally, microwave treatment did not cause major changes on the protein electrophoretic patterns of gluten samples at the power levels used.en_US
dc.identifier.doi10.1007/s00217-008-0860-8
dc.identifier.endpage1417en_US
dc.identifier.issn1438-2377
dc.identifier.issn1438-2385
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-49249096739en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1411en_US
dc.identifier.urihttps://doi.org/10.1007/s00217-008-0860-8
dc.identifier.urihttps://hdl.handle.net/20.500.12491/6229
dc.identifier.volume227en_US
dc.identifier.wosWOS:000258276500015en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorYalçın, Erkan
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofEuropean Food Research And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectGlutenen_US
dc.subjectMicrowave Treatmenten_US
dc.subjectSDS-PAGEen_US
dc.subjectSolubilityen_US
dc.subjectEmulsion Propertiesen_US
dc.subjectFoaming Propertiesen_US
dc.titleFunctional properties of microwave-treated wheat glutenen_US
dc.typeArticleen_US

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