Effect of the structural features of hydrochloric acid-deamidated wheat gluten on its susceptibility to enzymatic hydrolysis

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 24, 2013, Pages 5706-5714

  Cui, Chun ^a   Hu, Qingling ^a   Ren, Jiaoyan ^a   Zhao, Haifeng ^a   You, Lijun ^a   Zhao, Mouming ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Fourier transform infrared spectroscopy (FTIR); hydrochloric acid deamidation; Raman spectra; scanning electron microscope (SEM); susceptibility; wheat gluten

Indexed keywords

DISULFIDE BONDS; FT-IR SPECTRUM; HYDROLYSIS DEGREE; NITROGEN SOLUBILITY; STRUCTURAL FEATURE; SULFHYDRYL GROUPS; UNIFORM PORE; WHEAT GLUTEN;

CHEMICAL REACTIONS; COVALENT BONDS; ENZYMATIC HYDROLYSIS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; MAGNETIC SUSCEPTIBILITY; RAMAN SCATTERING; SCANNING ELECTRON MICROSCOPY;

HYDROCHLORIC ACID;

DYES, REAGENTS, INDICATORS, MARKERS AND BUFFERS; GLUTEN; HYDROCHLORIC ACID; PANCREATIN; PEPTIDE HYDROLASE; SUBTILISIN;

ANIMAL; ARTICLE; CHEMISTRY; CHINA; COMPARATIVE STUDY; FOOD HANDLING; METABOLISM; PLANT SEED; PROTEIN CONFORMATION; PROTEIN DEGRADATION; PROTEIN INTAKE; PROTEIN STABILITY; SURFACE PROPERTY; WHEAT;

ANIMALS; CHINA; DIETARY PROTEINS; FOOD TECHNOLOGY; GLUTENS; HYDROCHLORIC ACID; INDICATORS AND REAGENTS; PANCREATIN; PEPTIDE HYDROLASES; PROTEIN CONFORMATION; PROTEIN STABILITY; PROTEOLYSIS; SEEDS; SUBTILISINS; SURFACE PROPERTIES; TRITICUM;

TRITICUM AESTIVUM;

EID: 84879378668     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf400281v     Document Type: Article

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