Effect of frozen storage on physico-chemistry of wheat gluten proteins: Studies on gluten-, glutenin- and gliadin-rich fractions

Food Hydrocolloids

Volumn 39, Issue , 2014, Pages 187-194

  Wang, Pei ^a   Chen, Haiying ^a   Mohanad, Bashari ^a   Xu, Lei ^a   Ning, Yawei ^a   Xu, Jin ^a   Wu, Fengfeng ^a   Yang, Na ^a   Jin, Zhengyu ^a   Xu, Xueming ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Chemical changes; Frozen storage; Gluten proteins; Rheological studies

Indexed keywords

AMINO ACIDS; DICHROISM; DIGITAL STORAGE; ELECTROPHORESIS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PROTEINS; SIZE EXCLUSION CHROMATOGRAPHY; SODIUM DODECYL SULFATE; SULFUR COMPOUNDS;

CHEMICAL CHANGE; FROZEN STORAGE; GLUTEN PROTEIN; GLUTENIN; HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY; POLY(ACRYLAMIDE); RHEOLOGICAL STUDIES; SIZE EXCLUSION; SODIUM DODECYL SULPHATE; WHEAT GLUTEN;

CIRCULAR DICHROISM SPECTROSCOPY;

EID: 84893487854     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.01.009     Document Type: Article

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