Comparison of the Effects of pH-Shifting, Acetic Acid Modification, and TGase Treatment on the Physicochemical and Functional Properties of Wheat Gluten Protein
Mengxue Dong, Yusha Sun, Dandan Xiong, Qi Song, Jie Jia, Xuebo Liu, Long Sheng, Xiang Duan
Topics & Concepts
DeamidationGlutenChemistryAcetic acidWheat glutenSolubilityGluteninChemical engineeringChemical modificationPlant proteinThermal stabilityLimitingFood scienceBiochemistryEnzymeOrganic chemistryProtein subunitEngineeringGeneMechanical engineeringProteins in Food SystemsFood composition and propertiesPhytase and its Applications