Conjugation of gluten hydrolysates with glucosamine at mild temperatures enhances antioxidant and antimicrobial properties

LWT

Volumn 57, Issue 1, 2014, Pages 181-187

  Gottardi, Davide ^a   Hong, Pui Khoon ^b   Ndagijimana, Maurice ^b   Betti, Mirko ^b  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Antimicrobial; Antioxidant; Glucosamine; Gluten glycopeptides; Glycation

Indexed keywords

BIOACTIVITY; ESCHERICHIA COLI; GLUCOSAMINE; GLYCOSYLATION; HYDROLYSIS; PEPTIDES; PROCESSING;

ALCALASE; ANTI-MICROBIAL PROPERTIES; ANTIMICROBIAL; ANTIOXIDANT PROPERTIES; GLUTEN GLYCOPEPTIDE; GLYCATION; GLYCOPEPTIDES; MILD TEMPERATURES; STARCH INDUSTRY; WHEAT STARCH;

ANTIOXIDANTS;

ESCHERICHIA COLI; TRITICUM AESTIVUM;

EID: 84894225151     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.01.013     Document Type: Article

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