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Hydrolytic enzymes and their directly and indirectly effects on gluten and dough properties: An extensive review
Poor water solubility, emulsifying, and foaming properties of gluten protein have limited its applications. Gluten is structured by covalent (disulfide bonds) and noncovalent bonds (hydrogen bonds, ionic bonds, hydrophobic bonds) which prone to alteration by various treatments. Enzyme modification h...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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John Wiley and Sons Inc.
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8269544/ https://www.ncbi.nlm.nih.gov/pubmed/34262753 http://dx.doi.org/10.1002/fsn3.2344 |