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Effect of amino and thiol groups of wheat gluten on the quality characteristics of Chinese noodles
Wheat protein contains a large number of side chain groups, amino, hydroxyl groups and sulfydryl, which influence on the quality of Chinese noodles has not been reported. Amino and thiol groups of wheat gluten were modified by chemical reactions, and acetylated gluten (AG) and reduced gluten with an...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6543045/ https://ncbi.nlm.nih.gov/pubmed/31205338 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03688-8 |
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