Physico-Chemical Changes Of Gluten Matrix As A Result Of Maillard Reaction With Glucose

• Main Author: Hanif, Md. Abu
• Format: Thesis
• Language: English
• Published: 2006
• Subjects: T1-995 Technology(General)
• Online Access: http://eprints.usm.my/30692/1/MD._ABU_HANIF.pdf; http://eprints.usm.my/30692/

Kajian yang dijalankan ini berobjektif untuk mendapatkan penjelasan tentang kesan interaksi gula-protein terhadap sifat-sifat fisiokimia matriks gluten. Kajian dijalankan dengan menggunakan Kalorimeter Penskanan Perbezaan (OSC), Penganalisa Tekstur, Kolorimeter dan spektrofotometer untuk memerhati I\esan-kesan pelbagai gula (glukosa, xilosa dan sukrosa) terhadap protein gluten gandum semasa kejadian tindakbalas Maillard. Kajian 'OSC' menunjukkan bahawa suhu denaturasi termal bagi protein gluten gandum bertambah dengan kehadiran glukosa dan sukrosa dan ini mung kin disebabkan keupayaan gula untuk menstabil gluten gandum asal. The present study was undertaken with the objective of elucidating the effect of sugar-protein interactions on the physicochemical properties of gluten matrix. Studies were conducted using Differential Scanning Calorimetry, Texture Analyzer, Colorimeter and Spectrophotometer to observe the effects of various sugars (glucose, xylose and sucrose) on the wheat gluten proteins during the Maillard reaction. The DSC studies revealed that the thermal denaturation temperature of wheat gluten proteins increased in the presence of glucose and sucrose, and this was probably due to their (the sugar) ability to stabilize the native wheat gluten.