Wheat gluten proteins phosphorylated with sodium tripolyphosphate: Changes in structure to improve functional properties for expanding applications

Poor solubility of wheat gluten proteins (WG) has negative impact on functional attributes such as gelation and emulsification, which limits it use in the food industry. In this study, WG underwent different degrees of phosphorylation using sodium tripolyphosphate (STP). Phosphoric acid groups were...

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Detalles Bibliográficos
Autores principales: Hu, Fei, Zou, Peng-Ren, Zhang, Fan, Thakur, Kiran, Khan, Mohammad Rizwan, Busquets, Rosa, Zhang, Jian-Guo, Wei, Zhao-Jun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Articles from the special issue: 6th International Symposium on Phytochemicals in Medicine and Food, edited by Jianbo Xiao, Jinping Si and Huifan Liu
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9445281/
https://www.ncbi.nlm.nih.gov/pubmed/36082141
http://dx.doi.org/10.1016/j.crfs.2022.08.014

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9445281/
https://www.ncbi.nlm.nih.gov/pubmed/36082141
http://dx.doi.org/10.1016/j.crfs.2022.08.014

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