Effect of hydrolysis time on the physicochemical and functional properties of corn glutelin by Protamex hydrolysis-Reference-Cited by-同舟云学术

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Effect of hydrolysis time on the physicochemical and functional properties of corn glutelin by Protamex hydrolysis

Published:2015-04 Issue: Volume:172 Page:407-415
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zheng Xi-qun,Wang Jun-tong,Liu Xiao-lan,Sun Ying,Zheng Yong-jie,Wang Xiao-jie,Liu Yue

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Enzymic hydrolysis of food proteins, Vols. 9–56;Adler-Nissen,1986

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

3. Determination of SH and SS groups in some food proteins using Ellman’s reagent;Beveridge;Journal of Food Science,1974

4. Functional properties of whey proteins as affected by dynamic high-pressure treatment;Bouaouina;International Dairy Journal,2006

5. The effect of sulfhydryl groups and disulphide linkage in the thermal aggregation of Z19 α-zein;Cabra;Biochimica et Biophysica Acta (BBA)-Proteins and Proteomics,2008

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