Specific Volume−Hole Volume Correlations in Amorphous Carbohydrates: Effect of Temperature, Molecular Weight, and Water Content

2010 ◽  
Vol 114 (4) ◽  
pp. 1568-1578 ◽  
Author(s):  
Sam Townrow ◽  
Mina Roussenova ◽  
Maria-Isabelle Giardiello ◽  
Ashraf Alam ◽  
Job Ubbink
Keyword(s):  
Molecular Weight ◽  
Water Content ◽  
Specific Volume ◽  
Effect Of Temperature

scholarly journals Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread Volume

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 228
Author(s):  
Marina Schopf ◽  
Katharina Anne Scherf
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Wheat Flour ◽  
Specific Volume ◽  
Disulfide Bonds ◽  
Protein Composition ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Water Addition ◽  
Wheat Flours

Vital gluten is often used in baking to supplement weak wheat flours and improve their baking quality. Even with the same recipe, variable final bread volumes are common, because the functionality differs between vital gluten samples also from the same manufacturer. To understand why, the protein composition of ten vital gluten samples was investigated as well as their performance in a microbaking test depending on the water content in the dough. The gluten content and composition as well the content of free thiols and disulfide bonds of the samples were similar and not related to the specific bread volumes obtained using two dough systems, one based on a baking mixture and one based on a weak wheat flour. Variations of water addition showed that an optimal specific volume of 1.74–2.38 mL/g (baking mixture) and 4.25–5.49 mL/g (weak wheat flour) was reached for each vital gluten sample depending on its specific water absorption capacity.

scholarly journals A theory relating the action of salts on bacterial respiration to their influence on the solubility of proteins

1947 ◽  
Vol 134 (875) ◽  
pp. 181-201 ◽  
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Dehydrogenase Activity ◽  
Halophilic Bacteria ◽  
Convincing Evidence ◽  
Effect Of Temperature ◽  
Bacterial Respiration ◽  
Concentrated Solutions ◽  
Salting Out ◽  
Intact Cells

Evidence has been presented indicating that the action of concentrated solutions of salts on bacterial respiration may be partly explained in terms of salting-out. It has been suggested that the material upon which this action is exerted is probably one of the proteins concerned in respiration, perhaps a dehydrogenating enzyme. This theory provides satisfactory explanations for: ( a ) the relation between salt con­centration and rate of respiration or dehydrogenase activity; ( b ) the effect of temperature on this relation; and ( c ) the effect of pH on this relation, if it is further supposed that only the zwitterionic fraction of the protein is involved. The relative actions of various salts are in fair agreement with this suggestion, but provide no very convincing evidence either for or against it. The chief point of difficulty lies in the range of concentration over which the action is manifest. With halophilic bacteria, the evidence is consonant with the above view if the protein involved is one of high molecular weight. With normal organisms the salt concentra­tions are much lower than those causing salting-out. There is a little evidence that in normal organisms the dehydrogenating enzymes are less sensitive to salts than the intact cells, which may be the source of the discrepancy. No reason for this can yet be suggested, but the property must be absent from the enzymes of halophilic organisms, and whatever it is, its absence must be the foundation of the halophilic character.

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