Effect of acetic acid deamidation-induced modification on functional and nutritional properties and conformation of wheat gluten

Journal of the Science of Food and Agriculture

Volumn 90, Issue 3, 2010, Pages 409-417

  Liao, Lan ^a   Zhao, Mouming ^a   Ren, Jiaoyan ^a   Zhao, Haifeng ^a   Cui, Chun ^a   Hu, Xiao ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Acetic acid; Deamidation; Functional properties; Nutritional characteristics; Protein conformation; Wheat gluten

Indexed keywords

ACETIC ACID; AMINO ACID; GLUTEN; HYDROCHLORIC ACID; NITROGEN; PEPTIDE; SULFUR; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; DEAMINATION; DRUG EFFECT; EMULSION; INFRARED SPECTROSCOPY; METABOLISM; NUTRITIONAL VALUE; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN SECONDARY STRUCTURE; SOLUBILITY; SPECTROSCOPY; WHEAT;

ACETIC ACID; AMINO ACIDS; DEAMINATION; ELECTROPHORESIS, POLYACRYLAMIDE GEL; EMULSIONS; GLUTENS; HYDROCHLORIC ACID; NITROGEN; NUTRITIVE VALUE; PEPTIDES; PLANT PROTEINS; PROTEIN STRUCTURE, SECONDARY; SOLUBILITY; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; SPECTRUM ANALYSIS; SULFUR; TRITICUM;

TRITICUM AESTIVUM;

EID: 73349103194     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3830     Document Type: Article

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