Investigating the Effects of NaCl on the Formation of AFs from Gluten in Cooked Wheat Noodles

To clarify the effect of NaCl concentration (0–2.0%) on the formation of amyloid fibrils (AFs) in cooked wheat noodles, the morphology, surface hydrophobicity, secondary structure, molecular weight distribution, microstructure, and crystal structure of AFs were investigated in this paper. Fluorescen...

Descripción completa

Detalles Bibliográficos
Autores principales: Liang, Ying, Song, Jiayang, Wang, Jiayi, Liu, Hao, Wu, Xingquan, He, Baoshan, Zhang, Xia, Wang, Jinshui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10298402/
https://www.ncbi.nlm.nih.gov/pubmed/37373055
http://dx.doi.org/10.3390/ijms24129907

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10298402/
https://www.ncbi.nlm.nih.gov/pubmed/37373055
http://dx.doi.org/10.3390/ijms24129907

Ejemplares similares