Effects of inulin on the structure and emulsifying properties of protein components in dough

Food Chemistry

Volumn 210, Issue , 2016, Pages 235-241

  Liu, Juan ^a   Luo, Denglin ^a   Li, Xuan ^a   Xu, Baocheng ^a   Zhang, Xiaoyu ^a   Liu, Jianxue ^a  

^a HENAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Disulfide bonds; Emulsifying properties; Gliadin; Gluten; Glutenin; Inulin; Secondary structure

Indexed keywords

COVALENT BONDS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; MICROSTRUCTURE; POLYSACCHARIDES; PROTEINS; SCANNING ELECTRON MICROSCOPY; STRUCTURAL PROPERTIES; SULFUR COMPOUNDS;

DISULFIDE BONDS; EMULSIFYING PROPERTY; GLIADIN; GLUTEN; GLUTENIN; INULIN; SECONDARY STRUCTURES;

EMULSIFICATION;

GLIADIN; GLUTEN; GLUTENIN; INULIN; PROTEIN; EMULSION;

ARTICLE; DISULFIDE BOND; DOUGH; HYDROGEN BOND; HYDROPHOBICITY; INFRARED SPECTROSCOPY; POLYACRYLAMIDE GEL ELECTROPHORESIS; POLYMERIZATION; PROTEIN SECONDARY STRUCTURE; SCANNING ELECTRON MICROSCOPY; TURBIDIMETRY; WATER ABSORPTION; ANALYSIS; CHEMISTRY; DRUG EFFECTS; EMULSION; FLOUR; PROTEIN CONFORMATION; WHEAT;

EMULSIONS; FLOUR; GLIADIN; GLUTENS; INULIN; POLYMERIZATION; PROTEIN CONFORMATION; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; TRITICUM;

EID: 84964666701     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.04.001     Document Type: Article

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