Relationship of the functional properties of dry wheat gluten with amino acid composition and its quality indicators

Abstract

The aim of the work was to study the dependence of the functional properties of dry wheat gluten (DWG) on the quality indicators obtained after regeneration of its raw form, and amino acid composition. Given that the main direction of use of DWG is the production of flour and bread, the data on the relationship are necessary to predict and increase its use in the production of confectionery, sausage products and other food products. We used 19 samples of the DWG produced by «BM» (Kazakhstan), 3 samples obtained from strong, weak, and average wheat grain quality, and methods for determining the yield and compression deformation (elasticity), the hydration ability of the regenerated raw SPK, amino acid and fractional composition. It is established that the functional properties of the DWG can be predicted on the basis of hydration and compression deformation (elasticity). The DWG with the hydration of 190–200% had the highest foaming capacity, and the most fat emulsifying ability with values of 140–150%. In order to provide greater foaming ability, it is advisable to use the SEC with compression deformation of 70-80 units. app., greater ability to emulsify and bind fat - with values of 60-80 units. app., and to bind water - with an indicator of DWG 50-70 units. app. For the solubility of the DWG proteins, a high positive correlation with the sum of non-polar amino acids of whole gluten and a negative - gliadin was established. For water-binding capacity (WBC) of gluten, an inverse dependence on the sum of polar amino acids of both glutenin fractions (r = -0.67 and -0.98) is characteristic, for LSS, a direct dependence on the sum of polar amino acids of gliadin (r = 0.78) and whole gluten (r = 0.95), the reverse of the amount of non-polar amino acids of soluble and insoluble glutenin (r = 0.86-0.92). WBC of gluten is inversely dependent on the sum of the polar amino acids of both glutenin fractions (r = -0.67 and -0.98), for the fat binding one is directly dependent on the sum of the polar amino acids of gliadin (r = 0.78) and whole gluten (r = 0.95), inverse - from the sum of non-polar amino acids of soluble and insoluble glutenin (r = 0.86-0.92). Fat-emulsifying capacity (FEC) positively correlated with the sum of non-polar amino acids of the whole complex of gluten and gliadin (r = 0.70-0.86) and negatively with the sum of polar amino acids of SEC and all its fractions (-0.62-0.84). Foaming capacity (FC) is interrelated with the sum of non-polar amino acids of gliadin and both fractions of insoluble glutenin (r = 0.79-0.95).