Impact of protein size distribution on gluten thermal reactivity and functional properties

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 10, 2005, Pages 3943-3949

  Pommet, Marion ^a,b   Redl, Andreas ^b   Guilbert, Stéphane ^a   Morel, Marie Hélène ^a  

^a UMR IATE   (France)

^b Amylum Europe NV   (Belgium)

Author keywords

Pressure sensitive adhesive; Proteolysis; Sulfitolysis; Thermal reactivity; Wheat gluten

Indexed keywords

TRITICUM AESTIVUM;

GLUTEN; HYDROGEN SULFITE; PEPTIDE HYDROLASE; SULFITE;

ARTICLE; CHEMISTRY; GLYCATION; HEAT; HYDROLYSIS; KINETICS; METABOLISM; PHYSICAL CHEMISTRY; SOLUBILITY; VISCOSITY; WHEAT;

CHEMISTRY, PHYSICAL; GLUTEN; HEAT; HYDROLYSIS; KINETICS; MAILLARD REACTION; PEPTIDE HYDROLASES; SOLUBILITY; SULFITES; TRITICUM; VISCOSITY;

EID: 20844444188     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf048055y     Document Type: Article

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