Cargando…

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

Ejemplares similares

Moisture Distribution and Structural Properties of Frozen Cooked Noodles with NaCl and Kansui
por: Wang, Jiarong, et al.
Publicado: (2021)

The Effects of Addition Timing of NaCl and Sodium Tripolyphosphate and Cooking Rate on Pink Color in Cooked Ground Chicken Breasts
por: Bae, Su Min, et al.
Publicado: (2020)

NaCl improves reproduction by enhancing starch accumulation in the ovules of the euhalophyte Suaeda salsa
por: Guo, Jianrong, et al.
Publicado: (2020)

Self-Lifting NaCl Crystals
por: Salim, Herish, et al.
Publicado: (2020)

Effect of NaCl Concentration and Cooking Temperature on the Color and Pigment Characteristics of Presalted Ground Chicken Breasts
por: Bae, Su Min, et al.
Publicado: (2018)

Impact of partial substitution of NaCl by KCl, and MgCl(2) on physicochemical and sensory properties of cooked sausages during storage
por: Jin, Sang-Keun, et al.
Publicado: (2020)

Effect of NaCl Concentration on Microbiological Properties in NaCl Assistant Anaerobic Fermentation: Hydrolase Activity and Microbial Community Distribution
por: Pang, Heliang, et al.
Publicado: (2020)

Deliquescence of NaCl–NaNO(3), KNO(3)–NaNO(3), and NaCl–KNO(3 )salt mixtures from 90 to 120°C
por: Carroll, Susan, et al.
Publicado: (2005)

THE EFFECT OF NaCl ON THE PHAGE-BACTERIUM REACTION
por: Scribner, E. J., et al.
Publicado: (1937)

NaCl Potentiates Human Fibrocyte Differentiation
por: Cox, Nehemiah, et al.
Publicado: (2012)

Effect of NaCl on the Lifetime of Micro- and Nanobubbles
por: Uchida, Tsutomu, et al.
Publicado: (2016)

NaCl Crystals as Carriers for Micronutrient Delivery
por: Lepinay, Simon E. G., et al.
Publicado: (2022)

Investigation of Fumed Silica/Aqueous NaCl Superdielectric Material
por: Jenkins, Natalie, et al.
Publicado: (2016)

An investigation of the kinetics and thermodynamics of NaCl nucleation through composite clusters
por: Bulutoglu, Pelin S, et al.
Publicado: (2022)

Stimulation of the Salt Receptor of the Blowfly : I. NaCl
por: Gillary, Howard L.
Publicado: (1966)

Phase Changes of Monosulfoaluminate in NaCl Aqueous Solution
por: Yoon, Seyoon, et al.
Publicado: (2016)

The Corrosion Properties of Bronze Alloys in NaCl Solutions
por: Song, Zhiqiang, et al.
Publicado: (2023)

Effects of Tea Powder on the Cooking Properties, Antioxidative Potential and Volatile Profiles of Dried Noodles
por: Kayama, Kayama, et al.
Publicado: (2022)

Evaluation of Potential Effects of NaCl and Sorbic Acid on Staphylococcal Enterotoxin A Formation
por: Zeaki, Nikoleta, et al.
Publicado: (2015)

The Quality Characteristics Comparison of Stone-Milled Dried Whole Wheat Noodles, Dried Wheat Noodles, and Commercially Dried Whole Wheat Noodles
por: Cai, Mengdi, et al.
Publicado: (2022)

Experimental Measurements and Thermodynamic Optimization of the NaCl+RbCl Phase Diagram
por: Kang, Zhangyang, et al.
Publicado: (2022)

Dissecting the Effects of Aldosterone and Hypokalemia on the Epithelial Na(+) Channel and the NaCl Cotransporter
por: Kristensen, Mathias, et al.
Publicado: (2022)

Influence of ultrasound-assisted tumbling on NaCl transport and the quality of pork
por: Zhang, Ruyu, et al.
Publicado: (2021)

Effects of NaCl Concentration on the Behavior of Vibrio brasiliensis and Transcriptome Analysis
por: Hu, Shuyang, et al.
Publicado: (2022)

Calorimetric study of the entropy relation in the NaCl–KCl system
por: Benisek, Artur, et al.
Publicado: (2013)

Effect of NaCl on the properties of sulphamic acid single crystals
por: Arumugam, J., et al.
Publicado: (2019)

Epitaxy of Anthraquinone on (100) NaCl: A Quantitative Approach
por: van Enckevort, Willem. J. P., et al.
Publicado: (2018)

Self-preservation and Stability of Methane Hydrates in the Presence of NaCl
por: Prasad, Pinnelli S. R., et al.
Publicado: (2019)

Little Impact of NaCl Reduction in Swiss-Type Cheese
por: Gagnaire, Valérie, et al.
Publicado: (2022)

Transcriptome analysis of Tamarix ramosissima leaves in response to NaCl stress
por: Chen, Yahui, et al.
Publicado: (2022)

Recent Advances in the Study of Wheat Protein and Other Food Components Affecting the Gluten Network and the Properties of Noodles
por: Zang, Peng, et al.
Publicado: (2022)

Effect of NaCl on Biofilm Formation of the Isolate from Staphylococcus aureus Outbreak Linked to Ham
por: Lee, Soomin, et al.
Publicado: (2014)

NaCl Promotes the Efficient Formation of Haematococcus pluvialis Nonmotile Cells under Phosphorus Deficiency
por: Li, Feng, et al.
Publicado: (2021)

NaCl: for the safer in vivo use of antibacterial silver based nanoparticles
por: Liu, Mingzhuo, et al.
Publicado: (2018)

Substitution Effects of NaCl by KCl and CaCl(2) on Lipolysis of Salted Meat
por: Nachtigall, Fabiane M., et al.
Publicado: (2019)

Stomatal Conductance and Morphology of Arbuscular Mycorrhizal Wheat Plants Response to Elevated CO(2) and NaCl Stress
por: Zhu, Xiancan, et al.
Publicado: (2018)

Study on Concrete Deterioration in Different NaCl-Na(2)SO(4) Solutions and the Mechanism of Cl(−) Diffusion
por: Zhang, Fei, et al.
Publicado: (2021)

Electrodeposition of Aluminum Coatings from AlCl(3)-NaCl-KCl Molten Salts with TMACl and NaI Additives
por: Yao, Tianyu, et al.
Publicado: (2020)

Preparation and Application of a NaCl-KCl-CsCl-Cs(2)ZrCl(6) Composite Electrolyte
por: Zou, Wenzhen, et al.
Publicado: (2023)

Transcriptome and structure analysis in root of Casuarina equisetifolia under NaCl treatment
por: Wang, Yujiao, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_cafvik492isvfti1chpa1tg3fu