Effects of partial hydrolysis and subsequent cross-linking on wheat gluten physicochemical properties and structure

Food Chemistry

Volumn 197, Issue , 2016, Pages 168-174

  Wang, Kaiqiang ^a   Luo, Shuizhong ^a   Cai, Jing ^a   Sun, Qiaoqiao ^a   Zhao, Yanyan ^a   Zhong, Xiyang ^a   Jiang, Shaotong ^a   Zheng, Zhi ^a  

^a HEFEI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Cross linking; Partial hydrolysis; Physicochemical properties; Structure; Wheat gluten

Indexed keywords

AMINO ACIDS; HYDROLYSIS; HYDROPHOBICITY; RHEOLOGY; STRUCTURE (COMPOSITION); THERMODYNAMIC PROPERTIES;

HIGH MOLECULAR WEIGHT; MICROBIAL TRANSGLUTAMINASE (MTGASE); MOLECULAR FLEXIBILITY; PARTIAL HYDROLYSIS; PHYSICOCHEMICAL PROPERTY; RHEOLOGICAL BEHAVIORS; SURFACE HYDROPHOBICITY; WHEAT GLUTEN;

STRUCTURAL PROPERTIES;

GLUTEN; CROSS LINKING REAGENT; PEPTIDE; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; SUBTILISIN;

ARTICLE; DENATURATION; DIFFERENTIAL SCANNING CALORIMETRY; HYDROPHOBICITY; INFRARED SPECTROSCOPY; PHYSICAL CHEMISTRY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN CROSS LINKING; PROTEIN HYDROLYSIS; PROTEIN QUALITY; PROTEIN SECONDARY STRUCTURE; PROTEIN STRUCTURE; SCANNING ELECTRON MICROSCOPY; STRUCTURE ANALYSIS; TEMPERATURE; CHEMICAL PHENOMENA; CHEMISTRY; FLOW KINETICS; HYDROLYSIS; PROTEIN STABILITY; PROTEIN UNFOLDING; ULTRASTRUCTURE; WHEAT;

CROSS-LINKING REAGENTS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; GLUTENS; HYDROLYSIS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; MICROSCOPY, ELECTRON, SCANNING; PEPTIDES; PHYSICOCHEMICAL PHENOMENA; PROTEIN STABILITY; PROTEIN STRUCTURE, SECONDARY; PROTEIN UNFOLDING; RHEOLOGY; SUBTILISINS; TEMPERATURE; TRANSGLUTAMINASES; TRITICUM;

EID: 84945901995     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.10.123     Document Type: Article

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