Effect of citric acid deamidation on in vitro digestibility and antioxidant properties of wheat gluten

Author:

Qiu Chaoying,Sun Weizheng,Cui Chun,Zhao Mouming

Funder

National High Technology Research and Development Program of China (863 Program)

National Science-Technology Supporting Project

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt;Agyarea;Food Hydrocolloids,2009

2. American Association of Cereal Chemists. Approved Methods of the AACC, 9th Ed. AACC method 08–01, Ash Basic method; AACC method 46–13, Micro-Kjeldahl method. AACC, St. Paul, MN, USA (1995).

3. Celiac-related properties of chemically and enzymatically modified gluten proteins;Berti;Journal of Agriculture and Food Chemistry,2007

4. Effect of alkaline deamidation on the structure, surface hydrophobicity, and emulsifying properties of the Z19 α-zein;Cabra;Journal of Agriculture and Food Chemistry,2007

5. Acid modification of proteins from soymilk residue (okara);Chan;Food Research International,1999

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