Exploring the Relationship between Structural and Air-Water Interfacial Properties of Wheat (Triticum aestivum L.) Gluten Hydrolysates in a Food System Relevant pH Range

Journal of Agricultural and Food Chemistry

Volumn 65, Issue 6, 2017, Pages 1263-1271

  Wouters, Arno G B ^a   Fierens, Ellen ^a   Rombouts, Ine ^a   Brijs, Kristof ^a   Joye, Iris J ^a,b   Delcour, Jan A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

air water interface; foam; gluten hydrolysates; interfacial properties; pH; protein conformation

Indexed keywords

AIR; FOAMS; HYDROLYSIS; PH; PROTEINS;

AIR WATER INTERFACES; GLUTEN HYDROLYSATES; INTERFACIAL PROPERTY; INTRINSIC FLUORESCENCE; PROTEIN CONFORMATION; SURFACE DILATATIONAL MODULUS; SURFACE HYDROPHOBICITY; WHEAT (TRITICUM AESTIVUM L.);

PHASE INTERFACES;

AIR; GLUTEN; PROTEIN HYDROLYSATE; TRYPTOPHAN; WATER;

CHEMICAL PHENOMENA; CHEMISTRY; FLUORESCENCE; HYDROLYSIS; PARTICLE SIZE; PH; PHOTON CORRELATION SPECTROSCOPY; PROTEIN CONFORMATION; SOLUBILITY; SURFACE PROPERTY; WHEAT;

AIR; DYNAMIC LIGHT SCATTERING; FLUORESCENCE; GLUTENS; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; PARTICLE SIZE; PROTEIN CONFORMATION; PROTEIN HYDROLYSATES; SOLUBILITY; SURFACE PROPERTIES; TRITICUM; TRYPTOPHAN; WATER;

EID: 85013037398     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.6b05062     Document Type: Article

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