Entanglement between Water Un-Extractable Arabinoxylan and Gliadin or Glutenins Induced a More Fragile and Soft Gluten Network Structure

This study aimed to investigate the effects of water-unextractable arabinoxylan (WUAX) on the gluten network structure, especially on gliadins and glutenins. The results indicated that the free sulfhydryl (free SH) of gliadins increased by 25.5% with 100 g/kg WUAX, whereas that of glutenins increase...

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Detalles Bibliográficos
Autores principales: Li, Fan, Li, Tingting, Zhao, Jiajia, Fan, Mingcong, Qian, Haifeng, Li, Yan, Wang, Li
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10178768/
https://www.ncbi.nlm.nih.gov/pubmed/37174338
http://dx.doi.org/10.3390/foods12091800

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10178768/
https://www.ncbi.nlm.nih.gov/pubmed/37174338
http://dx.doi.org/10.3390/foods12091800

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