Identification of Isopeptide Bonds in Heat-Treated Wheat Gluten Peptides-Reference-Cited by-同舟云学术

Identification of Isopeptide Bonds in Heat-Treated Wheat Gluten Peptides

Published:2011-01-14 Issue:4 Volume:59 Page:1236-1243
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Rombouts Ine¹,Lagrain Bert¹,Brunnbauer Markus²,Koehler Peter²,Brijs Kristof¹,Delcour Jan A.¹

Affiliation:

1. Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, Box 2463, B-3001 Leuven, Belgium

2. German Research Center for Food Chemistry, Lise Meitner Strasse 34, D-85354 Freising, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf103579u

Reference28 articles.

1. Impact of Redox Agents on the Extractability of Gluten Proteins during Bread Making

2. Influence of Gluten Proteins and Drying Temperature on the Cooking Quality of Durum Wheat Pasta

3. Mechanism of gliadin–glutenin cross-linking during hydrothermal treatment

4. β-Elimination reactions and formation of covalent cross-links in gliadin during heating at alkaline pH

5. Tyrosine Cross-Links: Molecular Basis of Gluten Structure and Function

Cited by 56 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Study on the induced polymeric protein aggregation and immunoreactivity in biscuits enriched with peanut flour;Food Chemistry;2024-12

2. Study of the Preparation and Properties of Chemically Modified Materials Based on Rapeseed Meal;Biomolecules;2024-08-10

3. Wheat gluten structure and (non–)covalent network formation during deep-fat frying;Food Research International;2024-07

4. Proteomic Characterization of Wheat Protein Fractions Taken at Different Baking Conditions;Journal of Agricultural and Food Chemistry;2023-08-15

5. Resilience study of wheat protein networks with large amplitude oscillatory shear rheology;LWT;2023-03