Effects of Different Gluten Proteins on Starch’s Structural and Physicochemical Properties during Heating and Their Molecular Interactions

Starch–gluten interactions are affected by biopolymer type and processing. However, the differentiation mechanisms for gluten–starch interactions during heating have not been illuminated. The effects of glutens from two different wheat flours (a weak-gluten (Yangmai 22, Y22) and a medium-strong glut...

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Detalles Bibliográficos
Autores principales: Yang, Tao, Wang, Pei, Zhou, Qin, Zhong, Yingxin, Wang, Xiao, Cai, Jian, Huang, Mei, Jiang, Dong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368910/
https://www.ncbi.nlm.nih.gov/pubmed/35955657
http://dx.doi.org/10.3390/ijms23158523

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368910/
https://www.ncbi.nlm.nih.gov/pubmed/35955657
http://dx.doi.org/10.3390/ijms23158523

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