EFFECT OF DEAMIDATION AND SUCCINYLATION ON SOME PHYSICOCHEMICAL AND BAKING PROPERTIES OF GLUTEN

被引：34
|
作者：
MA, CY
OOMAH, BD
HOLME, J
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 01期
关键词：
D O I：
10.1111/j.1365-2621.1986.tb10845.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：99 / 103
页数：5
相关论文
共 50 条
  • [1] EFFECT OF SUCCINYLATION ON THE PHYSICOCHEMICAL PROPERTIES OF SOME FOOD PROTEINS
    SCHWENKE, KD
    RAUSCHAL, EJ
    NAHRUNG-FOOD, 1980, 24 (06): : 593 - 595
  • [2] Study of the effect of deamidation on the properties of degraded wheat gluten
    Liao, Lan
    Han, Xue-Yue
    Li, Zhang-Fa
    Zhao, Mou-Ming
    Modern Food Science and Technology, 2015, 31 (01) : 21 - 25
  • [3] Relationships of some functional properties of gluten and baking quality
    Magnus, EM
    Tronsmo, K
    Longva, Å
    Færgestad, EM
    WHEAT GLUTEN, 2000, (261): : 335 - 339
  • [4] Effect of succinylation on the physicochemical properties of soy protein hydrolysate
    Achouri, A
    Zhang, W
    FOOD RESEARCH INTERNATIONAL, 2001, 34 (06) : 507 - 514
  • [5] Effects of succinylation and deamidation on functional properties of oat protein isolate
    Mirmoghtadaie, Leila
    Kadivar, Mahdi
    Shahedi, Mohammad
    FOOD CHEMISTRY, 2009, 114 (01) : 127 - 131
  • [6] Effect of fructooligosaccharides on the physicochemical properties of sour cassava starch and baking quality of gluten-free cheese bread
    Rodriguez-Sandoval, Eduardo
    Landi Franco, Celia M.
    Manjarres-Pinzon, Katherine
    STARCH-STARKE, 2014, 66 (7-8): : 678 - 684
  • [7] Effect of succinylation on physicochemical and functional properties of milk protein concentrate
    Shilpashree, B. G.
    Arora, Sumit
    Chawla, Prince
    Tomar, S. K.
    FOOD RESEARCH INTERNATIONAL, 2015, 72 : 223 - 230
  • [8] CHEMICAL MODIFICATION OF PROTEINS .7. EFFECT OF SUCCINYLATION ON SOME PHYSICOCHEMICAL AND FUNCTIONAL-PROPERTIES OF CASEIN
    SCHWENKE, KD
    RAUSCHAL, EJ
    LINOW, KJ
    PAHTZ, W
    NAHRUNG-FOOD, 1981, 25 (02): : 201 - 212
  • [9] Effect of citric acid deamidation on in vitro digestibility and antioxidant properties of wheat gluten
    Qiu, Chaoying
    Sun, Weizheng
    Cui, Chun
    Zhao, Mouming
    FOOD CHEMISTRY, 2013, 141 (03) : 2772 - 2778
  • [10] EFFECT OF SUCCINYLATION ON THE FUNCTIONAL AND PHYSICOCHEMICAL PROPERTIES OF BOVINE SERUM-ALBUMIN
    MURPHY, MC
    HOWELL, NK
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1990, 51 (01) : 109 - 123
12345