Structural Modification and Solubility Enhancement of Glutenin by pH-Shifting

Structural Modification and Solubility Enhancement of Glutenin by pH-Shifting

Glutenin (Glu) was modified by pH-shifting to improve its properties. The effect of pH-shifting treatment on the structure and micromorphology of glutenin was investigated by dynamic light scattering (DLS), transmission electron microscopy (TEM), fluorescence spectroscopy, and Fourier transform infr...

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Bibliographic Details
Main Author:	RONG Yujuan, HOU Yuwei, CAO Xiaoqian, ZHANG Jiajia, ZHOU Bin
Format:	Article
Language:	English
Published:	China Food Publishing Company 2023-10-01
Series:	Shipin Kexue
Subjects:	glutenin; ph-shifting treatment; surface hydrophobicity; solubility; protein structure
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-20-003.pdf

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