The intervening effect of l-Lysine on the gel properties of wheat gluten under microwave irradiation

To improve the quality of wheat gluten (WG) gels, the effect of l-Lysine on gelatin formation of WG under microwave (MW) irradiation was studied. The strength of WG gels treated by MW heating increased significantly (P < 0.05) in the alternating electromagnetic fields with zwitterionic l-Lysine....

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Detalles Bibliográficos
Autores principales: Li, Sen, Li, Mengyao, Cao, Hongwei, Guan, Xiao, Zhang, Ying, Huang, Kai, Zhang, Yu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8991317/
https://www.ncbi.nlm.nih.gov/pubmed/35399583
http://dx.doi.org/10.1016/j.fochx.2022.100299

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8991317/
https://www.ncbi.nlm.nih.gov/pubmed/35399583
http://dx.doi.org/10.1016/j.fochx.2022.100299

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