Heating Wheat Gluten Promotes the Formation of Amyloid-like Fibrils

[Image: see text] Amyloid fibrils (AFs) are highly ordered nanofibers composed of proteins rich in β-sheet structures. In this study, the impact of heating conditions relevant in food processing on AF formation of wheat gluten (WG) was investigated. Unheated and heated WG samples were treated with p...

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Xehetasun bibliografikoak
Argitaratua izan da:ACS Omega
Egile Nagusiak: Monge-Morera, Margarita, Lambrecht, Marlies A., Deleu, Lomme J., Louros, Nikolaos N., Rousseau, Frederic, Schymkowitz, Joost, Delcour, Jan A.
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: American Chemical Society 2021
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC7841782/
https://ncbi.nlm.nih.gov/pubmed/33521423
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1021/acsomega.0c03670
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