Characterization and functionality of carob germ proteins
dc.contributor.author | Smith, Brennan M. | |
dc.date.accessioned | 2009-08-13T16:18:46Z | |
dc.date.available | 2009-08-13T16:18:46Z | |
dc.date.graduationmonth | August | en |
dc.date.issued | 2009-08-13T16:18:46Z | |
dc.date.published | 2009 | en |
dc.description.abstract | The biochemical, physical and baking properties of caroubin, the main protein in the carob bean, were characterized. The biochemical properties of caroubin were analyzed using reversed-phase high performance liquid chromatography (RP-HPLC), size exclusion chromatography coupled with multi-angle laser light scattering (SEC-MALS) and micro-fluidics analysis. The physical and baking properties of caroubin were characterized via SE-HPLC, laser scanning confocal microscopy, farinograph mixing, and texture profile analyzer analysis. Using a modified Osborne fractionation method, carob germ flour proteins were found to contain ~32% albumin and globulin and ~68% glutelin with no prolamins detected. When divided into soluble and insoluble protein fractions under non reducing conditions it was found that caroubin contained (~95%) soluble proteins and only (~5%) insoluble proteins. As in wheat, SEC-MALS analysis showed that the insoluble proteins had a greater Mw than the soluble proteins and ranged up to 8x107 Da. These polymeric proteins appeared to play a critical role in protein network formation. Analysis of the physical properties of carob germ protein-maize starch dough showed that the dough’s functionality was dependent on disulfide bonded protein networks, similar to what is found in wheat gluten. When baked into a bread these proteins were shown to have a possible improving affect by decreasing staling in gluten-free breads. This was evident when compared to a gluten-free batter bread, and a wheat bread over a five day period. | en |
dc.description.advisor | Bean, Scott R. | en |
dc.description.advisor | Fadi M. Aramouni | |
dc.description.degree | Master of Science | en |
dc.description.department | Food Science Institute - Animal Science & Industry | en |
dc.description.level | Masters | en |
dc.description.sponsorship | United States Department of Agriculture grain marketing and production research center | en |
dc.identifier.uri | http://hdl.handle.net/2097/1659 | |
dc.language.iso | en_US | en |
dc.publisher | Kansas State University | en |
dc.subject | Carob | en |
dc.subject | Carob germ | en |
dc.subject | gluten | en |
dc.subject | gluten-free | en |
dc.subject | celiac | en |
dc.subject.umi | Agriculture, Food Science and Technology (0359) | en |
dc.title | Characterization and functionality of carob germ proteins | en |
dc.type | Thesis | en |