Effect of enzymolysis combined with Maillard reaction treatment on functional and structural properties of gluten protein-Reference-Cited by-同舟云学术

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Effect of enzymolysis combined with Maillard reaction treatment on functional and structural properties of gluten protein

Published:2024-02 Issue: Volume:257 Page:128591
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Dai Ya,Li Hua,Liu Xinhui,Wu Qingfeng,Ping Yali,Chen Zhenzhen,Zhao Beibei

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference60 articles.

1. Significant down-regulation of gamma-gliadins has minor effect on gluten and starch properties of bread wheat;Gil-Humanes;J. Cereal Sci.,2012

2. Modification of soy protein isolates using combined pre-heat treatment and controlled enzymatic hydrolysis for improving foaming properties;Liang;Food Hydrocoll.,2020

3. Protein hydrolysates and biopeptides: production, biological activities, and applications in foods and health benefits. A review;Nasri;Adv. Food Nutr. Res.,2017

4. Wheat gluten and its hydrolysates. Possible fields of practical use;Asrarkulova;Appl. Biochem. Microbiol.,2018

5. Relevance of the functional properties of enzymatic plant protein hydrolysates in food systems;Wouters;Compr. Rev. Food Sci. Food Saf.,2016

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