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Enzymatic susceptibility of wheat gluten after subcritical water treatment
Subcritical water (SCW) hydrolysis is an alternative to traditional methods of protein hydrolysis that uses water as a reaction medium. In this study, the effect of SCW treatment on heat-induced conformational changes in wheat gluten and its relation to enzymatic susceptibility were investigated. Th...
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| Udgivet i: | Food Sci Biotechnol |
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| Main Authors: | , , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer Singapore
2017
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049719/ https://ncbi.nlm.nih.gov/pubmed/30263691 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0214-z |
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