Effect of citric acid deamidation on in vitro digestibility and antioxidant properties of wheat gluten

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 2772-2778

  Qiu, Chaoying ^a   Sun, Weizheng ^a   Cui, Chun ^a   Zhao, Mouming ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Amino acid composition; Citric acid deamidation; In vitro digestion; ORAC; Wheat gluten

Indexed keywords

AMINO ACIDS; ANTIOXIDANTS; CITRIC ACID; MOLECULAR WEIGHT; MOLECULAR WEIGHT DISTRIBUTION;

ACID DEAMIDATION; AMINO ACID COMPOSITIONS; IN-VITRO DIGESTIONS; ORAC; WHEAT GLUTEN;

CHEMICAL REACTIONS;

CITRIC ACID; GLUTEN; OXYGEN RADICAL; PANCREATIN; PEPSIN A;

ALPHA HELIX; AMINO ACID COMPOSITION; ANTIOXIDANT ACTIVITY; ARTICLE; BETA SHEET; BETA TURN; DEAMINATION; DIGESTION; FLUORESCENCE; HYDRODYNAMICS; HYDROLYSIS; HYDROPHOBICITY; IN VITRO STUDY; INFRARED SPECTROSCOPY; ISOELECTRIC POINT; MOLECULAR WEIGHT; NUTRITIONAL VALUE; PH; PHYSICAL CHEMISTRY; PROTEIN DEGRADATION; PROTEIN SECONDARY STRUCTURE; PROTEIN UNFOLDING; SOLUBILITY; SURFACE CHARGE; ZETA POTENTIAL;

TRITICUM AESTIVUM;

EID: 84879207508     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.05.072     Document Type: Article

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