Heating Wheat Gluten Promotes the Formation of Amyloid-like Fibrils

[Image: see text] Amyloid fibrils (AFs) are highly ordered nanofibers composed of proteins rich in β-sheet structures. In this study, the impact of heating conditions relevant in food processing on AF formation of wheat gluten (WG) was investigated. Unheated and heated WG samples were treated with p...

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Detalles Bibliográficos
Autores principales: Monge-Morera, Margarita, Lambrecht, Marlies A., Deleu, Lomme J., Louros, Nikolaos N., Rousseau, Frederic, Schymkowitz, Joost, Delcour, Jan A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2021
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7841782/
https://www.ncbi.nlm.nih.gov/pubmed/33521423
http://dx.doi.org/10.1021/acsomega.0c03670

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7841782/
https://www.ncbi.nlm.nih.gov/pubmed/33521423
http://dx.doi.org/10.1021/acsomega.0c03670

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