Physicochemical and Structural Properties of Gluten-Konjac glucomannan Conjugates Prepared by Maillard Reaction

Gluten (Glu) is important to wheat products by forming a three-dimensional matrix. This study aimed to investigate the physicochemical and structural properties of gluten after conjugation with konjac glucomannan (KGM) through the Maillard reaction. The study revealed that the degree of graft increa...

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Detalles Bibliográficos
Autores principales: Song, Yukang, Huang, Danping, Guo, Wanchun, Gao, Yiqing, Xue, Feng, Xiong, Xiaohui, Li, Chen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9921320/
https://www.ncbi.nlm.nih.gov/pubmed/36771931
http://dx.doi.org/10.3390/polym15030631

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9921320/
https://www.ncbi.nlm.nih.gov/pubmed/36771931
http://dx.doi.org/10.3390/polym15030631

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