Improving solubility and emulsifying property of wheat gluten by deamidation with four different acids: Effect of replacement of folded conformation by extended structure

Food Hydrocolloids

Volumn 72, Issue , 2017, Pages 105-114

  Wang, Yongquan ^a   Gan, Jing ^a   Zhou, Yun ^a   Cheng, Yongqiang ^a   Nirasawa, Satoru ^b  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

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

Author keywords

Deamidation; Emulsifying property; Protein conformation; Solubility; Wheat gluten

Indexed keywords

AMINO ACIDS; ATOMIC FORCE MICROSCOPY; CHEMICAL REACTIONS; CIRCULAR DICHROISM SPECTROSCOPY; DICHROISM; EMULSIFICATION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; PROTEINS; SOLUBILITY;

ACID EFFECTS; DEAMIDATED; DEAMIDATION; EMULSIFYING PROPERTY; EXTENDED STRUCTURES; FOLDED CONFORMATION; PROTEIN CONFORMATION; SOLUBILITY PROPERTIES; TARTARIC ACIDS; WHEAT GLUTEN;

HYDROCHLORIC ACID;

EID: 85019984146     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.04.013     Document Type: Article

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