Hydrolysis of Wheat Gluten by Combining Peptidases of Flammulina velutipes and Electrodialysis
Author:
Affiliation:
1. Leibniz Universität Hannover, Institut für Lebensmittelchemie, Callinstraβe 5, 30167 Hannover, Germany
2. Nestlé Product Technology Centre, Lange Straβe 21, 78221 Singen, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf401716m
Reference43 articles.
1. Fractionation of wheat and wheat flour into starch and gluten: overview of the main processes and the factors involved
2. Enzymatic hydrolysis of wheat gluten by proteases and properties of the resulting hydrolysates
3. Hydrolysates from Proteolysis of Heat-denatured Whey Proteins
4. Analysis of Taste-Active Compounds in an Enzymatic Hydrolysate of Deamidated Wheat Gluten
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