Wheat solubility properties

Kayserilioglu, B. S., Bakir, U., Yilmaz, L. Akkas, N. (2003). Use of xylan, an agricultural by-product, in wheat gluten based biodegradable films mechanical, solubility and water vapor transfer rate properties. Bioresource Technology, Vol. 87, 3, (May 2003), pp. (239-246), ISSN 0960-8524... 

Hackel and T. Urbanski [18] examined starch derived from different plants (maize, wheat, rice, tapioca and potato) and on reaction with mixtures of nitric and sulphuric acid they obtained nitric esters of practically identical properties (i.e. of the same nitrogen content, solubility, and viscosity) providing the degree of purity of the starch was the same. 

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). 

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