Combination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionality

Food Chemistry

Volumn 199, Issue , 2016, Pages 287-295

  Román, Laura ^a   Dura, Ángela ^b   Martínez, Mario M ^a   Rosell, Cristina M ^b   Gómez, Manuel ^a  

^a UNIVERSITY OF VALLADOLID   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

CGTase; Cyclodextrin; Extrusion; Starch characteristics; Wheat flour

Indexed keywords

CYCLODEXTRINS; ENZYME ACTIVITY; EXTRUSION; GAMMA RAYS; HYDROLYSIS; STARCH; X RAY DIFFRACTION ANALYSIS;

CGTASE; CRYSTALLINE STRUCTURE; CYCLODEXTRIN GLUCANOTRANSFERASES; ENZYMATIC TREATMENTS; FUNCTIONAL PROPERTIES; HYDROLYTIC ACTIVITIES; STARCH HYDROLYSIS; WHEAT FLOURS;

ENZYMATIC HYDROLYSIS;

ALPHA CYCLODEXTRIN; AMYLOPECTIN; AMYLOSE; BETA CYCLODEXTRIN; CYCLOMALTODEXTRIN GLUCANOTRANSFERASE; GAMMA CYCLODEXTRIN; CYCLODEXTRIN; GLUCOSYLTRANSFERASE; STARCH;

ARTICLE; CHEMICAL STRUCTURE; COMPLEX FORMATION; CONTROLLED STUDY; CRYSTAL STRUCTURE; DIGESTION; ENZYME ACTIVITY; ENZYME INACTIVATION; ENZYME SUBSTRATE COMPLEX; ENZYME SYNTHESIS; FOOD EXTRUSION; GELATINIZATION; HIGH TEMPERATURE; HYDROLYSIS; IN VITRO STUDY; MOLECULAR WEIGHT; PARTICLE SIZE; PHYSICAL CHEMISTRY; PROTEIN ANALYSIS; PROTEIN CONTENT; SOLUBILITY; SURFACE PROPERTY; WATER ABSORPTION; WHEAT FLOUR; ANALYSIS; CHEMISTRY; CRYSTALLIZATION; FLOUR; FOOD HANDLING; METABOLISM; PROCEDURES; VISCOSITY; WHEAT; X RAY DIFFRACTION;

CRYSTALLIZATION; CYCLODEXTRINS; FLOUR; FOOD HANDLING; GLUCOSYLTRANSFERASES; HYDROLYSIS; STARCH; TRITICUM; VISCOSITY; X-RAY DIFFRACTION;

EID: 84949599500     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.12.040     Document Type: Article

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