Effect of Regulating Corn Glutelin Peptides via the Plastein Reaction on Its Physicochemical Characteristics and the Quality of Baked Bread
Corn glutelin is the main protein component of corn processing by-products, with a wide range of sources and low cost. However, its hydrophobic molecular structure, poor solubility, foaming and emulsifying properties limit its application in the food industry. Enzymatic hydrolysis can effectively im...
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| Үндсэн зохиолчид: | , , , , , , , , , , |
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| Формат: | Artigo |
| Хэл сонгох: | Inglês |
| Хэвлэсэн: |
MDPI AG
2026-03-01
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| Цуврал: | Foods |
| Нөхцлүүд: | |
| Онлайн хандалт: | https://www.mdpi.com/2304-8158/15/7/1173 |
| Шошгууд: |
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