Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing

Food Chemistry

Volumn 143, Issue , 2014, Pages 163-169

  Zhou, Yun ^a   A, Dan Zhao ^a   Foster, Tim J ^b   Liu, Yixin ^a   Wang, Yu ^a   Nirasawa, Satoru ^c   Tatsumi, Eizo ^c   Cheng, Yongqiang ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^c JAPAN INTERNATIONAL RESEARCH CENTER FOR AGRICULTURAL SCIENCES   (Japan)

Author keywords

Dietary fibre; Disulphide bond protein conformation; Dough; Konjac glucomannan

Indexed keywords

HYDROGEN BONDS; MIXING; PROTEINS;

DIETARY FIBRE; DOUGH; FOURIER-TRANSFORM RAMAN SPECTROSCOPY; INTERMOLECULAR HYDROGEN BONDING; KONJAC GLUCOMANNAN; MOLECULAR SIZE DISTRIBUTION; PROTEIN CONFORMATION; SECONDARY STRUCTURES;

WATER ABSORPTION;

GLUTEN; HYDROXYL GROUP; KONJAC GLUCOMANNAN; MANNAN; THIOL GROUP; UNCLASSIFIED DRUG;

ARTICLE; CONTROLLED STUDY; DISULFIDE BOND; DOUGH; ELECTROPHORESIS; FLOUR; FOURIER TRANSFORMATION; HYDROGEN BOND; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN CONFORMATION; PROTEIN STRUCTURE; RAMAN SPECTROMETRY; WATER ABSORPTION; WHEAT;

TRITICUM AESTIVUM;

EID: 84881523244     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.07.088     Document Type: Article

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