Interaction between gluten proteins and their mixtures with water-extractable arabinoxylan of wheat by rheological, molecular anisotropy and CP/MAS 13C NMR measurements

European Food Research and Technology

Volumn 242, Issue 7, 2016, Pages 1177-1185

  Ma, Fumin ^a   Dang, Yali ^b   Xu, Shiying ^c  

^a CHANGCHUN UNIVERSITY   (China)

^b INSTITUTE OF MATERIA MEDICA   (China)

^c JIANGNAN UNIVERSITY   (China)

Author keywords

CP MAS 13C NMR; Gluten protein; Interaction; Molecular anisotropy; Viscoelasticity; Water extractable arabinoxylan

Indexed keywords

AMINO ACIDS; FLUORESCENCE; MIXTURES; MOLECULAR STRUCTURE; PROTEINS; VISCOELASTICITY;

FLUORESCENCE ANISOTROPY; GLUTEN PROTEIN; INTERACTION; MICROSCOPIC STRUCTURES; MOLECULAR ANISOTROPY; MOLECULAR CONFORMATION; NMR MEASUREMENTS; WATER-EXTRACTABLE ARABINOXYLAN;

ANISOTROPY;

EID: 84964252294     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-015-2622-8     Document Type: Article

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