Degree of Hydrolysis Regulated by Enzyme Mediation of Wheat Gluten Fibrillation: Structural Characterization and Analysis of the Mechanism of Action

The impact of different degrees of hydrolysis (DHs) on fibrillation when trypsin mediates wheat gluten (WG) fibrillation has not been thoroughly investigated. This study discussed the differences in amyloid fibrils (AFs) formed from wheat gluten peptides (WGPs) at various DH values. The results from...

Descripción completa

Detalles Bibliográficos
Autores principales: Zhang, Huijuan, Lv, Shihao, Ren, Feiyue, Liu, Jie, Wang, Jing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10488075/
https://www.ncbi.nlm.nih.gov/pubmed/37686349
http://dx.doi.org/10.3390/ijms241713529

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10488075/
https://www.ncbi.nlm.nih.gov/pubmed/37686349
http://dx.doi.org/10.3390/ijms241713529

Ejemplares similares