Factors limiting the enzymatic hydrolysis of wheat gluten

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 20, 2014, Pages 4762-4768

  Giesler, L ^a   Linke, D ^a   Berger, R G ^a  

^a LEIBNIZ UNIVERSITY HANNOVER   (Germany)

Author keywords

autopeptidolysis; cleavage site; electrodialysis; Flammulina velutipes; Flavourzyme; hydrolysis; wheat gluten

Indexed keywords

AMINO ACIDS; ELECTRODIALYSIS; ELECTROPHORESIS; ENZYMATIC HYDROLYSIS; HYDROLYSIS; SODIUM DODECYL SULFATE; ENZYME ACTIVITY; ENZYME INHIBITION; ENZYMES; SODIUM SULFATE;

AUTOPEPTIDOLYSIS; CLEAVAGE SITES; FLAMMULINA VELUTIPES; FLAVOURZYME; WHEAT GLUTEN;

ENZYME INHIBITION; ENZYMATIC HYDROLYSIS;

AMINO ACID; FUNGAL PROTEIN; GLUTEN; PEPTIDE HYDROLASE;

ARTICLE; CHEMISTRY; ENZYMOLOGY; FLAMMULINA; FOOD HANDLING; HYDROLYSIS; WHEAT;

AMINO ACIDS; FLAMMULINA; FOOD HANDLING; FUNGAL PROTEINS; GLUTENS; HYDROLYSIS; PEPTIDE HYDROLASES; TRITICUM;

FLAMMULINA VELUTIPES; TRITICUM AESTIVUM;

EID: 84901272352     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf500901a     Document Type: Article

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