engleski

Development of theoretical models for predictions of formations chemical linkage between proline and glutamine during the extrusion cooking

Extrusion of wheat flour, effects of extrusion conditions on chemical changes of proteins and development of theoretical models which can predict properties of analysed systems we were studied in this research. It is well known that combinations of processing parameters (temperature, pressure, screw speeds) in twin-screw extruder may results in structural changes of proteins macromolecules. The disruption of protein bodies by extreme conditions may influence in contents of proteins in final extruded products, which could be attribute to the formation of nondisulfide covalent cross-linking. So, the object that we were investigated is concern on chemical linkage between main components of wheat proteins. Here, we were using semiempirical AM1 and ab initio quantum chemical calculations in predictions of chemical properties of these kind of covalent cross-linking.

extrusion; molecular modeling; nondisulfide covalent bond; proline; glutamine

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