Enhancing the technofunctionality of γ-aminobutyric acid enriched germinated wheat by modification of arabinoxylan, gluten proteins and liquid lamella of dough
Guangzheng Wang, Xu Qu, Dandan Li, Runqiang Yang, Zhenxin Gu, Dong Jiang, Pei Wang
Topics & Concepts
ArabinoxylanGluteninChemistryGlutenXylanaseFood scienceIngredientFerulic acidGliadinArabinoseChemical engineeringBiochemistryPolysaccharideFermentationEnzymeXyloseProtein subunitEngineeringGeneFood composition and propertiesGABA and Rice ResearchProteins in Food Systems