Molecular Transformation and Characterizations of Super-deamidated Wheat Gluten by a Tunable Hydrated Ternary Natural Deep Eutectic Solvent-Reference-Cited by-同舟云学术

Molecular Transformation and Characterizations of Super-deamidated Wheat Gluten by a Tunable Hydrated Ternary Natural Deep Eutectic Solvent

Published:2023-04-28 Issue:19 Volume:11 Page:7500-7514
ISSN:2168-0485
Container-title:ACS Sustainable Chemistry & Engineering
language:en
Short-container-title:ACS Sustainable Chem. Eng.

Author:

Zheng Wen-yu¹²³,Pang Xin-xin¹²,Huang Yue-tong²,Ali Murtaza¹,Qiu Sui-lin²,Gu Min²,Shen Jia-ling²,Lin Qiu-ya²,Zheng Si-xia²,Zeng Xin-An¹²³,Liao Lan¹²^ORCID

Affiliation:

1. Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, Guangdong 528225, The People’s Republic of China

2. Department of Food Science, Foshan University, Foshan, Guangdong 528000, The People’s Republic of China

3. School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, The People’s Republic of China

Funder

Natural Science Foundation of Guangdong Province

Guangdong Province for Science and Technology Innovative Young Talents

Publisher

American Chemical Society (ACS)

Subject

Renewable Energy, Sustainability and the Environment,General Chemical Engineering,Environmental Chemistry,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acssuschemeng.3c00655

Reference49 articles.

1. Wheat-gluten uses and industry needs

2. Functional, nutritional and conformational changes from deamidation of wheat gluten with succinic acid and citric acid

3. Chemical modifications and their effects on gluten protein: An extensive review

4. Improving solubility and emulsifying property of wheat gluten by deamidation with four different acids: Effect of replacement of folded conformation by extended structure

5. Analysis of Glutamine Deamidation: Products, Pathways, and Kinetics

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