Effects of konjac glucomannan on heat-induced changes of wheat gluten structure

Food Chemistry

Volumn 229, Issue , 2017, Pages 409-416

  Wang, Yu ^a,b   Chen, Yiheng ^a   Zhou, Yun ^a   Nirasawa, Satoru ^c   Tatsumi, Eizo ^c   Li, Xiuting ^b   Cheng, Yongqiang ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY   (China)

^c JAPAN INTERNATIONAL RESEARCH CENTER FOR AGRICULTURAL SCIENCES   (Japan)

Author keywords

Disulfide bond; Fourier transform infrared spectroscopy (FTIR); Gluten; Gluten secondary structure; Heat treatment; Konjac glucomannan

Indexed keywords

COVALENT BONDS; HEAT TREATMENT; HYDROPHOBICITY; PROTEINS; SCANNING ELECTRON MICROSCOPY;

DISULFIDE BONDS; GLUTEN; HYDROPHOBIC INTERACTIONS; KONJAC GLUCOMANNAN; NON-COVALENT INTERACTION; OSCILLATORY RHEOLOGIES; SECONDARY STRUCTURES; VARIABLE TEMPERATURE;

FOURIER TRANSFORM INFRARED SPECTROSCOPY;

GLUTEN; KONJAC GLUCOMANNAN; MANNAN; UNCLASSIFIED DRUG; (1-6)-ALPHA-GLUCOMANNAN;

ARTICLE; CONFORMATIONAL TRANSITION; DISULFIDE BOND; FLOW KINETICS; HEAT TREATMENT; INFRARED SPECTROSCOPY; NONHUMAN; OSCILLATION; PROTEIN DENATURATION; PROTEIN SECONDARY STRUCTURE; SCANNING ELECTRON MICROSCOPY; TEMPERATURE SENSITIVITY; WHEAT; CHEMICAL PHENOMENA; CHEMISTRY; HEAT; METABOLISM;

GLUTENS; HOT TEMPERATURE; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; MANNANS; PROTEIN STRUCTURE, SECONDARY; TRITICUM;

EID: 85014009093     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.02.056     Document Type: Article

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