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Effect of lactylation on functional and structural properties of gluten

Gluten is widely used as a high-quality protein material in the food industry, however, low solubility restricts its development and applications. In this study, gluten was treated with lactate and sodium lactate for lactylation. Lactylation of gluten altered surface charges of the protein, leading...

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Detalles Bibliográficos
Autores principales: Wang, Yu, Li, Yan, Fan, Mingcong, Wang, Li, Qian, Haifeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9650282/
https://www.ncbi.nlm.nih.gov/pubmed/36386953
http://dx.doi.org/10.3389/fnut.2022.1018456