Physicochemical characteristics of vital wheat gluten proteins of different origins

• Grant number: 14/02533-9
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: May 01, 2014
• End date: April 30, 2015
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Caroline Joy Steel
• Grantee: Karoline Urbano
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

The use of vital wheat gluten in the baking industry and wheat flour mills aims to improve the rheological characteristics of flour considered unsuitable to obtain products such as sliced bread, French bread, high fiber breads and other products that require strong flours. However, the vital wheat gluten commercialized in the domestic market has few quality specifications, especially related to the characteristics of the proteins that constitute the protein network responsible for its viscoelastic properties. Thus, the aim of this project is to evaluate the physicochemical characteristics of the proteins that constitute vital wheat gluten of different origins, since variations are observed in their technological quality. This project is linked to the PhD Project that is being developed by Fernanda Ortolan, who has a CNPq scholarship.

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

ORTOLAN, FERNANDA; URBANO, KAROLINE; NETTO, FLAVIA MARIA; STEEL, CAROLINE JOY. Chemical and structural characteristics of proteins of non-vital and vital wheat glutens. FOOD HYDROCOLLOIDS, v. 125, APR 2022. (14/02533-9)