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Food Structure

Abstract

Electron spin resonance (ESR) was used to examine interactions of 16- Doxyl stearic acid in wheat starch-water (starch:water "'1: 1), vital wheat gluten-water and glut en-starch-water model systems, Immobilization of the 16-Doxyl stearic acid, shown by broadIine ESR powder patterns , occurred in wheat starch model systems. In contrast to the starch systems, 16-Doxylstearic acid in gluten-water systems did not display broad line powder patterns. Broadened 3- line ESR spectra were recorded for the gluten-water-16- 0oxyl stearic acid, Th is result was probably due to s pin probe which was bound, and spin probe which was bound in different water microenvironment:s of the gluten proteins. Stearic acid interactions in the starch-water or gluten-water systems were not c hanged after heating from 45-95°C.

Stearic acid interacted with both the starch a nd gluten components i n gluten-starch -water-16- Doxy l stearic acid systems . Stearic acid binding with starch in the gluten-starch-water-16-Doxyl stear i c acid was dependent upon the amount of gluten in the system. AS inc reased levels of gluten were incorporated in the system, decreased binding of stearic acid occurred . Mobility of the 16-Doxyl stearic acid was inc r eased after the gluten-starch-water-16-Do xyl stearic acid systems were heated f rom 45-95°C and coo l ed to room temperature. The stearic acid interactions in a gluten-starch-water-16-Doxyl stearic acid system were the same whether the ratio of glutenstarch: water-16-Doxyl stearic acid was I: I or 1:2.

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