Thermal-aggregation behavior of gluten in frozen dough induced by ε-poly-L-lysine treated yeast
Lu Lu, Zhen Yang, Xiao‐Na Guo, Jun‐Jie Xing, Ke‐Xue Zhu
Topics & Concepts
GluteninChemistryGlutenYeastSteamingFood scienceGliadinCovalent bondLysineHydrolysisDisulfide bondPolymerizationWheat glutenPolymer chemistryBiochemistryProtein subunitAmino acidOrganic chemistryPolymerGeneProtein Hydrolysis and Bioactive PeptidesBiopolymer Synthesis and ApplicationsProbiotics and Fermented Foods