The use of microbial transglutaminase in a bread system: A study of gluten protein structure, deamidation state and protein digestion
Olivia J. Ogilvie, Sarah J. Roberts, Kevin H. Sutton, Nigel G. Larsen, Juliet A. Gerrard, Laura J. Domigan
Topics & Concepts
DeamidationTissue transglutaminaseGlutenChemistryGlutamineWheat glutenBiochemistryDigestion (alchemy)Food sciencePeptidePlant proteinEnzymeAmino acidChromatographyCeliac Disease Research and ManagementProteins in Food SystemsMicrobial Inactivation Methods