Improvement of Functional Properties of Wheat Gluten Using Acid Protease from Aspergillus usamii-Reference-Cited by-同舟云学术

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Improvement of Functional Properties of Wheat Gluten Using Acid Protease from Aspergillus usamii

Published:2016-07-28 Issue:7 Volume:11 Page:e0160101
ISSN:1932-6203
Container-title:PLOS ONE
language:en
Short-container-title:PLoS ONE

Author:

Deng Lingli,Wang Zhaoxia,Yang Sheng,Song Junmei,Que Fei,Zhang Hui,Feng Fengqin

Funder

National High Technology Research and Development Project of China (863 project)

National Natural Science Foundation of China

Zhejiang Province Natural Science Foundation of China

Fund of Fuli Institute of Food Science Zhejiang University

Publisher

Public Library of Science (PLoS)

Subject

Multidisciplinary

Reference30 articles.

1. Foaming and emulsifying properties of fractions of gluten peptides obtained by limited enzymatic hydrolysis and ultrafiltration;Y Popineau;J Cereal Sci,2002

2. Physicochemical properties of high pressure treated wheat gluten;A Apichartsrangkoon;Food Chem,1998

3. Properties of chemically and physically treated wheat gluten films;V Micard;J Agric Food Chem,2000

4. Biochemical analysis and rheological properties of gluten modified by transglutaminase;C Larré;Cereal Chem,2000

5. Celiac-related properties of chemically and enzymatically modified gluten proteins;C Berti;J Agric Food Chem,2007

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4. Optimization of Enzymatic Hydrolysis by Protease Produced from Bacillus subtilis MTCC 2423 to Improve the Functional Properties of Wheat Gluten Hydrolysates;International Journal of Food Science;2024-01

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