Effect of Temperature, Feed Moisture, and pH on Protein Deamidation in an Extruded Wheat Flour

Henry V. Izzo, Michelle D. Lincoln, Chi Tang Ho

Research output: Contribution to journalArticlepeer-review

26 Scopus citations

Abstract

The effect of three parameters on deamidation levels during twin-screw extrusion of wheat flour was studied: temperature, feed moisture content, and pH. This was accomplished by generating three sets of extrudates. The first set varied temperature (130, 155, and 170 °C), the second set varied feed moisture content (20%, 25%, and 30%), and the third set varied pH of the liquid feed (3.0, 7.0, and 12.0). In each set all other parameters were held constant. It was found that increases in temperature and feed moisture enhanced deamidation and that deamidation was also favored at extremes of pH. Possible explanations for these trends are discussed.

Original languageEnglish (US)
Pages (from-to)199-202
Number of pages4
JournalJournal of agricultural and food chemistry
Volume41
Issue number2
DOIs
StatePublished - 1993

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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