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Preparation and characterization of succinic acid deamidated wheat gluten microspheres for encapsulation of fish oil

  • Published:2012-04 Issue: Volume:92 Page:305-314
  • ISSN:0927-7765
  • Container-title:Colloids and Surfaces B: Biointerfaces
  • language:en
  • Short-container-title:Colloids and Surfaces B: Biointerfaces

Author:

Liao Lan,Luo Yangchao,Zhao Mouming,Wang Qin

Funder

USDA hatch

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry,Physical and Theoretical Chemistry,Surfaces and Interfaces,General Medicine,Biotechnology

Reference38 articles.

1. Wheat-gluten uses and industry needs;Day;Trends in Food Science & Technology,2006

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

3. Non-enzymatic deamidation of food proteins;Riha;Critical Reviews in Food Science and Nutrition,1996

4. Nonenzymatic deamidation of asparaginyl and glutaminyl residues in proteins;Wright;Critical Reviews in Biochemistry and Molecular Biology,1991

5. Functional, nutritional and conformational changes from deamidation of wheat gluten with succinic acid and citric acid;Liao;Food Chemistry,2010

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