Effects of three glutenins extracted in acidic, neutral and alkaline urea solutions on the retrogradation of wheat amylose and amylopectin
Junjie Guo, Zengfang Guo, Huaiwen Wang, Xijun Lian
Topics & Concepts
AmyloseGluteninAmylopectinChemistryRetrogradation (starch)Hydrogen bondUreaChromatographyOrganic chemistryPolymer chemistryFood scienceBiochemistryStarchProtein subunitMoleculeGeneFood composition and propertiesPhytase and its ApplicationsProteins in Food Systems