Abstract
Wheat flour was extruded at die temperatures of 60, 90, 120, and 160 °C. The soluble protein content in the extrudates decreased by 66.7% in the extracting buffer (1% sodium dodecyl sulfate in 50 mM sodium phosphate buffer, pH 6.9) as the extrusion die temperature was increased to 160 °C. The most insoluble proteins in the extrudates extruded at die temperatures of up to 120 °C could be resolubilized by using sonication. The changes in the disulfide/protein ratio corresponded with the changes in protein solubility in the extrudates. SDS−PAGEs showed that the content of large molecular weight proteins in the extrudates increased as the extrusion die temperature was increased. However, these proteins completely disappeared after being reduced by β-mercaptoethanol. This study showed the relationship between the extrusion temperature and the solubility and disulfide distribution of wheat proteins. Keywords: Extrusion temperature; wheat protein; solubility; disulfide bond
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