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Two gliadin components of ɑβ+ω1,2‐gliadin and ω5‐gliadin are isolated and their addition on retrogradation of wheat amylose and amylopectin are investigated by solid 13C NMR, IR, X‐ray diffraction, DSC and DC. The addition of ɑβ+ω1,2‐gliadin greatly enhanced the 72‐h retrogradation rate of wheat amylopectin from 5.74% to 10.43%. Two gliadins has no apparent influence on the retrogradation rate of...
It is well known that gluten can reduce oil uptake of frying foods. In this research, alcohol extracts of gluten (gliadins 1–4) are separated by freezing–thawing and cooling methods and their main components are identified. Addition of 10% gliadin 4 and 1% gliadin 2 reduces the oil uptake of Fried Mahua from 29.3% in control group to 24.5% and 26.0%, respectively. The results of IR spectra show that...
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