Enhanced water absorption of wheat gluten by hydrothermal treatment followed by microbial transglutaminase reaction

Journal of the Science of Food and Agriculture

Volumn 90, Issue 4, 2010, Pages 658-663

  Liu, Song ^a   Zhang, Dongxu ^a   Liu, Long ^a   Wang, Miao ^a   Du, Guocheng ^a   Chen, Jian ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Hydrothermal treatment; Microbial transglutaminase; Water absorption ratio; Wheat gluten

Indexed keywords

GLUTEN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; WATER;

ABSORPTION; ARTICLE; BREAD; CHEMISTRY; HEAT; HYDROPHOBICITY; METABOLISM; SOLUBILITY; WHEAT; CHEMICAL PHENOMENA;

ABSORPTION; BREAD; GLUTENS; HOT TEMPERATURE; HYDROPHOBICITY; SOLUBILITY; TRANSGLUTAMINASES; TRITICUM; WATER; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS;

TRITICUM AESTIVUM;

EID: 76749160630     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3864     Document Type: Article

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