Polymerization of wheat gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed bread

Food Chemistry

Volumn 201, Issue , 2016, Pages 275-283

  Wang, Xiang Yu ^a   Guo, Xiao Na ^a   Zhu, Ke Xue ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Chinese steamed bread; Gluten; GMP; Microstructure; Polymerization; Protein extractability

Indexed keywords

COMPUTER SYSTEM RECOVERY; ELECTROPHORESIS; FOOD PRODUCTS; MICROSTRUCTURE; MOLECULAR WEIGHT; POLYMERIZATION; PROTEINS; SODIUM SULFATE;

CHINESE STEAMED BREADS; CONFOCAL LASER SCANNING MICROSCOPY; EXTRACTABILITY; GLUTEN; GMP; HIGH-MOLECULAR-WEIGHT GLUTENIN SUBUNITS; LOW-MOLECULAR-WEIGHT GLUTENIN SUBUNITS; SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL ELECTROPHORESIS;

SODIUM DODECYL SULFATE;

DODECYL SULFATE SODIUM; GLUTEN; GLUTENIN; MACROPOLYMER; POLYMER; PROTEIN; THIOL GROUP; UNCLASSIFIED DRUG; WATER VAPOR;

ARTICLE; BREAD; CHINESE STEAMED BREAD; CONFOCAL LASER MICROSCOPY; CONTROLLED STUDY; DEPOLYMERIZATION; DOUGH; FLOW KINETICS; FOOD PROCESSING; FOOD QUALITY; GAS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MOLECULAR WEIGHT; PARTICLE SIZE; POLYACRYLAMIDE GEL ELECTROPHORESIS; POLYMERIZATION; SIZE EXCLUSION CHROMATOGRAPHY; WHEAT FLOUR; ANALYSIS; CHEMISTRY; PROCEDURES; WATER VAPOR; WHEAT;

BREAD; ELECTROPHORESIS, POLYACRYLAMIDE GEL; GLUTENS; POLYMERIZATION; STEAM; TRITICUM;

EID: 84955489168     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.01.072     Document Type: Article

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