Effects of partial hydrolysis and subsequent cross-linking on wheat gluten physicochemical properties and structure.

Abstract

The rheological behavior and thermal properties of wheat gluten following partial hydrolysis using Alcalase and subsequent microbial transglutaminase (MTGase) cross-linking were investigated. The wheat gluten storage modulus (G') and thermal denaturation temperature (Tg) were significantly increased from 2.26 kPa and 54.43°C to 7.76 kPa and 57.69°C… (More)
DOI: 10.1016/j.foodchem.2015.10.123

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@article{Wang2016EffectsOP, title={Effects of partial hydrolysis and subsequent cross-linking on wheat gluten physicochemical properties and structure.}, author={Kaiqiang Wang and Shuizhong Luo and Jing Cai and Qiaoqiao Sun and Yanyan Zhao and Xiyang Zhong and Shaotong Jiang and Zhi Zheng}, journal={Food chemistry}, year={2016}, volume={197 Pt A}, pages={168-74} }