Effect of fermentation on structural properties and antioxidant activity of wheat gluten by Bacillus subtilis

Bacillus subtilis has been extensively studied for its ability to inhibit the growth of harmful microorganisms and its high protease activity. In this study, Bacillus subtilis was used to ferment gluten and assess the effects of the fermentation process on the physicochemical, microstructure and ant...

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Detalles Bibliográficos
Autores principales: Zhao, Peng-hui, Hou, Yin-Chen, Wang, Zhen, Liao, Ai-Mei, Pan, Long, Zhang, Jie, Dong, Yu-Qi, Hu, Zhe-Yuan, Huang, Ji-Hong, Ou, Xing-Qi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9998043/
https://www.ncbi.nlm.nih.gov/pubmed/36908923
http://dx.doi.org/10.3389/fnut.2023.1116982

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9998043/
https://www.ncbi.nlm.nih.gov/pubmed/36908923
http://dx.doi.org/10.3389/fnut.2023.1116982

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