Functional, nutritional and conformational changes from deamidation of wheat gluten with succinic acid and citric acid

Food Chemistry

Volumn 123, Issue 1, 2010, Pages 123-130

  Liao, Lan ^a   Liu, Tong Xun ^a   Zhao, Mou Ming ^a   Cui, Chun ^a   Yuan, Bo En ^a   Tang, Sheng ^a   Yang, Fei ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Citric acid; Deamidation; Functional properties; Nutritional property; Protein conformation; Succinic acid; Wheat gluten

Indexed keywords

CITRIC ACID; GLUTEN; NITROGEN; SUCCINIC ACID;

AMINO ACID COMPOSITION; ARTICLE; CONFORMATIONAL TRANSITION; CONTROLLED STUDY; DEAMINATION; EMULSION; FOAMING; FOOD PROCESSING; INTERMETHOD COMPARISON; NUTRITIONAL VALUE; PROTEIN ANALYSIS; PROTEIN FUNCTION; PROTEIN HYDROLYSIS; PROTEIN SECONDARY STRUCTURE; PROTEIN STABILITY; PROTEIN TERTIARY STRUCTURE; SOLUBILITY; WHEAT;

TRITICUM AESTIVUM;

EID: 77952581632     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.04.017     Document Type: Article

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