Comparison of the Effects of pH-Shifting, Acetic Acid Modification, and TGase Treatment on the Physicochemical and Functional Properties of Wheat Gluten Protein-Reference-Cited by-同舟云学术

Comparison of the Effects of pH-Shifting, Acetic Acid Modification, and TGase Treatment on the Physicochemical and Functional Properties of Wheat Gluten Protein

Published:2023-06-01 Issue:1 Volume:17 Page:245-256
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Dong Mengxue,Sun Yusha,Xiong Dandan,Song Qi,jia Jie,Liu Xuebo,Sheng Long,Duan Xiang

Funder

Shanxi Provincial Key Research and Development Project

National Natural Science Foundation of China

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11947-023-03130-0.pdf

Reference47 articles.

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3. Day, L., Xu, M., Lundin, L., & Wooster, T. J. (2009). Interfacial properties of deamidated wheat protein in relation to its ability to stabilise oil-in-water emulsions. Food Hydrocolloids, 23(8), 2158–2167.

4. Dong, M., Tian, L., Li, J., Jia, J., Dong, Y., Tu, Y., Liu, X., Tan, C., & Duan, X. (2022). Improving physicochemical properties of edible wheat gluten protein films with proteins, polysaccharides and organic acid. LWT, 154, 112868.

5. Foh, M. B. K., Wenshui, X., Amadou, I., & Jiang, Q. (2012). Influence of pH shift on functional properties of protein isolated of tilapia (Oreochromis niloticus) muscles and of soy protein isolate. Food and Bioprocess Technology, 5(6), 2192–2200.

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