Flours proteins

Nielsen et al. (39) used pea flour and pea protein concentrate, both cooked and raw, in noodles and spaghetti. The pasta was made from composite flours prepared by blending 33% pea flour with 67% wheat flour or 20% pea concentrate with 80% wheat flour. Protein content of the fortified noodles was approximately one-third higher than the wheat flour noodles. Addition of pea flour reduced the cooking time, but resulted in a softer product and lower yield than the wheat pastas. Precooking the pea flour improved flavor and decreased noodle dough stickiness, but the texture and yield of the cooked pasta was still less than that of wheat products. 

Characteristically, legume seeds are rich in protein and contain intermediate to high levels of lysine and threonine which are important in balancing the deficiencies of these essential amino acids in cereal diets. Certain legume proteins, such as soybean, also exhibit strong functional properties, especially water solubility, water and fat binding and emulsification. Thus soybean flours, protein concentrates and isolates have been used widely as nutritional supplements and functional ingredients in foods. 

Pin milling alone improved one functional property, oil emulsification (Table III). The pin-milled flours, protein fractions and proteinates gave oil emulsification values of 70.0-79.0% compared to values of less than 18.0% for starch products. 

Most of the applications of HPLC for protein analysis deal with the storage proteins in cereals (wheat, corn, rice, oat, barley) and beans (pea, soybeans). HPLC has proved useful for cultivar identihcation, protein separation, and characterization to detect adulterations (illegal addition of common wheat flour to durum wheat flour) [107]. Recently Losso et al. [146] have reported a rapid method for rice prolamin separation by perfusion chromatography on a RP POROS RH/2 column (UV detection at 230nm), sodium dodecyl sulfate (SDS)-polyacrylamide gel electrophoresis (PAGE), and molecular size determination by MALDl-MS. DuPont et al. [147] used a combination of RP-HPLC and SDS-PAGE to determine the composition of wheat flour proteins previously fractionated by sequential extraction. 

NK Singh, GR Donovan, IL Batey, F MacRitchie. Use of sonication and size-exclusion high-performance liquid chromatography in the study of wheat flour proteins. 1. Dissolution of total proteins in the abscence of reducing agents. Cereal Chem 67 150-161, 1990. 

M Ciaffi, L Tozzi, D Lafiandra. Relationship between flour protein composition determined by size-exclusion high-performance liquid chromatography and dough rheological parameters. Cereal Chem 73 346-351,1996. 

Browning of breads, as induced by baking, is a complex process consisting mainly of the Maillard reaction between flour starch or other carbohydrates and flour protein or other protein-rich additives, and the caramelization of sugar and other carbohydrates. 

Corporation, Lansing, MI) is a sandwich ELISA used for the quantitative analysis of minimally processed soy flour protein in food products such as cookies, crackers, chocolate bars, and cereals in the range of 2.5-25mg/kg. 

Di Cagno, R., De Angelis, M., Lavermicocca, P., De Vincenzi, M., Giovannini, C., Faccia, M., Gobbetti, M. 2002. Proteolysis by sourdough lactic acid bacteria Effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance. Appl Environ Microbiol 68 623-633. 

Rosell, C.M., Wang, J., Aja, S., Bean, S., Lookhart, G. 2003. Wheat flour proteins as affected by transglutaminase and glucose oxidase. Cereal Chem 80 52-55. 

Groninger (38) succinylated fish myofibrillar protein and examined some of its chemical and functional properties. The fish myofibrillar proteins were succinylated at different levels and the degree of succinyla-tion was related to a functional property such as emulsification capacity. The protein efficiency ratio for succinylated protein was lower than that of untreated fish protein. Grant (39) succinylated wheat flour proteins and analyzed their solubility, viscosity, and chromatographic behavior. The effects of acetylation and succinylation on the physicochemical and functional properties of several plant proteins was reviewed recently by Kinsella and Shetty (6). 

Nutritive value of bread flour proteins as affected by practical supplementation with lactalbumin, nonfat dry milk solids, soybean proteins, wheat... 

Table 2. The Destruction of Some Amino Acids During the Heating of Defatted Soybean Flour Protein ...

Gliadin. Gliadin is that portion of the gluten proteins that is soluble in 70% aqueous ethanol. It comprises approximately 35 to 40% of the flour proteins. Gliadin imparts the viscous component to the viscoelastic properties of gluten. 

The kernel is the origin of the following products coconut oil, desiccated coconut, coconut skim milk, coconut cream, coconut flour, protein powder, and copra meal (see Table 1). 

Feedstock in the wet process (17) is fresh kernel. In addition to oil, other edible coproducts are recovered from the kernel, namely, coconut flour, protein, carbohydrates, and vitamins. 

Use as Human Food. Rapeseed, as a protein source for humans, has many obstacles to overcome. The glucosinolate and fiber contents require application of new processing technology (22, 30) to eliminate antinutritional qualities. Rapeseed flours, protein concentrates, and isolates are lower in protein but higher in crude fiber and ash contents than corresponding soybean products. Rapeseed flours are comparable to soybean flour in water adsorption and give much higher fat adsorption, oil... 

Eldridge (1982a) determined isoflavones in defatted soy flour, protein concentrate and isolate, and found that the total isoflavone decreased from defatted flour to... 

Eldridge, A.C. 1982a. Determination of isoflavones in soybean flours, protein concentrate and isolates. J. Agric. Food Chem. 30 353-355. 

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