Effect of cysteine on structural, rheological properties and solubility of wheat gluten by enzymatic hydrolysis
- Author
- ZHANG, Hai-Hua1 ; QIN LI1 ; CLAVER, Irakoze P1 2 ; ZHU, Ke-Xue1 ; WEI PENG1 ; ZHOU, Hui-Ming1
[1] State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
[2] Departement de TIAA, Institut Supérieur d'Agriculture, Université du Burundi, BP. 35, Gitega, Burundi - Source
International journal of food science & technology. 2010, Vol 45, Num 10, pp 2155-2161, 7 p ; ref : 1/2 p
- CODEN
- IJFTEZ
- ISSN
- 0950-5423
- Scientific domain
- Food science technology
- Publisher
- Wiley-Blackwell, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- FTIR gluten rheology solubility
- Keyword (fr)
- Blé Cystéine Gluten Hydrolyse Propriété rhéologique Réaction enzymatique Solubilité Spectrométrie IR Aminoacide Céréale Protéine végétale
- Keyword (en)
- Wheat Cysteine Gluten Hydrolysis Rheological properties Enzymatic reaction Solubility Infrared spectrometry Aminoacid Cereal Plant protein
- Keyword (es)
- Trigo Cisteína Gluten Hidrólisis Propiedad reológica Reacción enzimática Solubilidad Espectrometría IR Aminoácido Cereal Proteína vegetal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B14 Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 23263615
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1365-2621.2010.02384.x 
https://dx.doi.org/10.1111/j.1365-2621.2010.02384.x
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