In Situ Monitoring of the Effect of Ultrasound on the Sulfhydryl Groups and Disulfide Bonds of Wheat Gluten

Ultrasound treatment can improve enzymolysis efficiency by changing the amounts of sulfhydryl groups (SH) and disulfide bonds (SS) in protein. This paper proposes an in-situ and real-time monitoring method for SH and SS during ultrasound application processes using a miniature near-infrared (NIR) op...

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Detalles Bibliográficos
Autores principales: Zhang, Yanyan, Li, Yinli, Li, Suyun, Zhang, Hua, Ma, Haile
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6100594/
https://www.ncbi.nlm.nih.gov/pubmed/29875337
http://dx.doi.org/10.3390/molecules23061376

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6100594/
https://www.ncbi.nlm.nih.gov/pubmed/29875337
http://dx.doi.org/10.3390/molecules23061376

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