پديد آورنده :
صابري، اميرحسين
عنوان :
بهبود خصوصيات عملكردي گلوتن گندم هاي ضعيف با استفاده از تعديل هاي شيميايي و آنزيمي
مقطع تحصيلي :
كارشناسي ارشد
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
چهارده، 89، [II] ص.: مصور، جدول ، نمودار
يادداشت :
ص. ع. به فارسي و انگليسي
استاد راهنما :
مهدي كديور، جواد كرامت
توصيفگر ها :
حلاليت , امولسيون , آسيله كردن , هيدروليز آنزيمي , كيسه دياليز , دي آميده كردن , سوكسينيله كردن , آنزيم آلكالاز , الكتروفورز , گندم سرداري و مهدوي
استاد داور :
محمود شيخ زين الدين، احمد ارزاني
تاريخ ورود اطلاعات :
1396/03/01
چكيده فارسي :
به فارسي و انگليسي :قابل رويت در نسخه ديجيتالي
چكيده انگليسي :
1 Abstract Proteins relate to several aspectsof food quality particularly nutritional value safety functionalpropertiesand sensory attributesand are able to affect them Althoughthe main objective of protein consumptionis to use as a nutritional source howeverproteins are also responsible for many functional properties of foods which includesolubility emulsification foaming and gelation The insolubility of proteins restrictstheir utilization in formulated food systems Wheatgluten is a typical insoluble proteinwhich is desirable extendits utilization in food applicationdue to its abundantsupply toas a by product at the separation starchfrom wheat Studiesrevealedthat chemical ofmodifications including deamidation succinylation and acetylation and enzymaticmodificationssuchas enzymic hydrolysis can remarkablyimprove functional propertiesof proteins In this investigation gluten was extractedfrom two weak baking qualityvarieties of Iranian wheat Sardari Mahdavi with water washing of dough Theywere then chemically deamidated succinylated acetylated and enzymaticallyhydrolyzed Functional properties including solubility emulsifying capacity foamingcapacity and stability were also evaluated Results indicated that among modifiedglutens protein contentof succinylatedand hydrolyzedsamplesof Sardari variety and acetylatedandhydrolyzedglutensof Mahdavivariety significantly decreased comparedto thoseof native cultiver All of the functionalpropertiesof the modified wheatglutensof both varieties were significantly increasedas comparedwith native forms In thesecondpart of the study the electrophoreticpatternsof native and modified wheatglutens of both varieties were compared Results indicated that among chemicalmodifications only deamidationcaused limited hydrolysisof glutenpolypeptideswhileenzymatic hydrolysis causedpronounceddecreasein the molecular weight of wheatglutenpolypeptidesof both varieties tI l f U liI l L9 V IJ Aq
استاد راهنما :
مهدي كديور، جواد كرامت
استاد داور :
محمود شيخ زين الدين، احمد ارزاني
