Gluten Conformation at Different Temperatures and Additive Treatments

The effect of temperature (25, 45, and 65 °C) on the gluten secondary structure was investigated by using Fourier transform infrared (FTIR) spectroscopy and modulation of disulfide and hydrogen bonds contributions (100 ppm ascorbic acid (AA), 0.6% diacetyl tartaric acid ester of monoglycerides (DATE...

Descripción completa

Detalles Bibliográficos
Autores principales: Chompoorat, Pavalee, Fasasi, Ayuba, Lavine, Barry K., Rayas-Duarte, Patricia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834346/
https://www.ncbi.nlm.nih.gov/pubmed/35159580
http://dx.doi.org/10.3390/foods11030430

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834346/
https://www.ncbi.nlm.nih.gov/pubmed/35159580
http://dx.doi.org/10.3390/foods11030430

Ejemplares similares