Impact of pyranose oxidase from Trametes multicolor, glucose oxidase from Aspergillus niger and hydrogen peroxide on protein agglomeration in wheat flour gluten-starch separation

Food Chemistry

Volumn 148, Issue , 2014, Pages 235-239

  Decamps, Karolien ^a   Gryp, Glenn ^a   Joye, Iris J ^a   Courtin, Christophe M ^a   Delcour, Jan A ^a  

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

Author keywords

Dough batter process; Oxidising agents; Protein crosslinking

Indexed keywords

AGGREGATE SIZE; ARABINOXYLANS; ASPERGILLUS NIGER; GLUTEN PROTEIN; PROTEIN CROSSLINKING; PYRANOSE OXIDASE; STARCH GRANULES; WHEAT-FLOUR DOUGH;

AGGLOMERATION; ASPERGILLUS; ENZYMES; GLUCOSE SENSORS; OXIDATION; PROTEINS; SIEVES; STARCH;

AGGREGATES;

ARABINOXYLAN; ENZYME; GLUCOSE OXIDASE; GLUTEN; HYDROGEN PEROXIDE; OXIDOREDUCTASE; STARCH;

ARTICLE; ASPERGILLUS NIGER; CHROMATOGRAPHY; CONTROLLED STUDY; DOUGH; FLOUR; NONHUMAN; OXIDATION; PROTEIN AGGREGATION; PROTEIN CROSS LINKING; TRAMETES; TRAMETES MULTICOLOR; WHEAT;

ASPERGILLUS NIGER; TRAMETES OCHRACEA; TRITICUM AESTIVUM;

ARABINOXYLAN; AX; DB; DOUGH-BATTER PROCESS; DRY MATTER BASE; GLUCOSE OXIDASE; GLUTEN PROTEIN AGGLOMERATION INDEX; GLUTEN PROTEIN RECOVERY; GO; GPI; GPR; NANOKATAL; NKAT; OXIDISING AGENTS; P(2)O; PROTEIN CROSSLINKING; PYRANOSE OXIDASE; WATER EXTRACTABLE AX; WE-AX;

ASPERGILLUS NIGER; CARBOHYDRATE DEHYDROGENASES; FLOUR; FOOD HANDLING; FUNGAL PROTEINS; GLUCOSE OXIDASE; GLUTENS; HYDROGEN PEROXIDE; STARCH; TRAMETES; TRITICUM;

EID: 84887038480     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.10.036     Document Type: Article

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