In Situ Monitoring of the Effect of Ultrasound on the Sulfhydryl Groups and Disulfide Bonds of Wheat Gluten

Ultrasound treatment can improve enzymolysis efficiency by changing the amounts of sulfhydryl groups (SH) and disulfide bonds (SS) in protein. This paper proposes an in-situ and real-time monitoring method for SH and SS during ultrasound application processes using a miniature near-infrared (NIR) op...

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Autors principals:	Yanyan Zhang, Yinli Li, Suyun Li, Hua Zhang, Haile Ma
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2018-06-01
Col·lecció:	Molecules
Matèries:	wheat gluten ultrasonic treatment sulfhydryl groups disulfide bonds in-situ monitoring
Accés en línia:	http://www.mdpi.com/1420-3049/23/6/1376
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