Heat-induced cross-linking and degradation of wheat gluten, serum albumin, and mixtures thereof.

@article{Rombouts2012HeatinducedCA,
  title={Heat-induced cross-linking and degradation of wheat gluten, serum albumin, and mixtures thereof.},
  author={Ine Rombouts and Bert Lagrain and Jan A Delcour},
  journal={Journal of agricultural and food chemistry},
  year={2012},
  volume={60 40},
  pages={
          10133-40
        }
}
Some wheat-based food systems, such as cakes, cookies, and egg noodles, contain mixtures of animal and plant (gluten) proteins and are processed under (mildly) alkaline conditions. Although changes in these proteins during processing can affect end product quality, they have seldom been studied. This study investigated protein cross-linking and degradation during heating (0-120 min, pH 8.0, 50-130 °C) of (mixtures of) wheat gluten and bovine serum albumin (BSA). The decrease in protein… CONTINUE READING
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