Hanifa, Md. Abu and Ismail, Noryati and Mat Easa, Azhar (2005) Gelation Enhancement Of Gluten Protein Using The Maillard Reaction And High Temperatures. Working Paper. Universiti Sains Malaysia.
Wheat Gluten (WG) gels were prepared by autoclaving dispersions in the presence of Glucose, Sucrose and also with out any sugar. In the Glucose systems, the pH decrease was a consequence of the Maillard reaction. The Maillard gels showed less syneresis had a higher breaking force and more elastic, as determined by stress relaxation, than the conventional gels. The differences were attributed to formation of additional covalent cross links due to the Maillard reaction, as evidenced by greatly reduced solubility in sodium dodecyl sulfate + 2-mercaptoethanol
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