Redox agents and N-ethylmaleimide affect the extractability of gluten proteins during fresh pasta processing

Food Chemistry

Volumn 127, Issue 3, 2011, Pages 905-911

  Bruneel, Charlotte ^a   Lagrain, Bert ^a   Brijs, Kristof ^a   Delcour, Jan A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Cooking quality; Fresh pasta processing; Gliadin glutenin cross linking; Protein network; Redox agents; SDS extractable protein; Thiol disulphide exchange reaction

Indexed keywords

COOKING QUALITY; FRESH PASTA PROCESSING; GLUTENIN; PROTEIN NETWORK; REDOX AGENTS; SDS EXTRACTABLE PROTEIN; THIOL-DISULPHIDE EXCHANGE REACTION;

COPOLYMERS; POLYMERIZATION; POTASSIUM;

PROTEINS;

GLIADIN; GLUCOSE TRANSPORTER; N ETHYLMALEIMIDE; POTASSIUM IODATE; REDUCING AGENT; THIOL; THIOL GROUP;

ARTICLE; COOKING; DISULFIDE BOND; DRY MASS; GEL PERMEATION CHROMATOGRAPHY; OXIDATION REDUCTION REACTION; PASTA; PROTEIN POLYMERIZATION; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

SEMOLINA;

EID: 79952537139     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.01.048     Document Type: Article

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