Improvement of Functional Properties of Wheat Gluten Using Acid Protease from Aspergillus usamii

Hydrolysis parameters (temperature, E/S ratio, pH, and time) for acid protease (from Aspergillus usamii) hydrolysis of wheat gluten were optimized by response surface methodology (RSM) using emulsifying activity index (EAI) as the response factor. A temperature of 48.9°C, E/S ratio of 1.60%, pH 3.0,...

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Detalles Bibliográficos
Autores principales: Deng, Lingli, Wang, Zhaoxia, Yang, Sheng, Song, Junmei, Que, Fei, Zhang, Hui, Feng, Fengqin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2016
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4965038/
https://www.ncbi.nlm.nih.gov/pubmed/27467884
http://dx.doi.org/10.1371/journal.pone.0160101

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4965038/
https://www.ncbi.nlm.nih.gov/pubmed/27467884
http://dx.doi.org/10.1371/journal.pone.0160101

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