Effect of γ-irradiation on Functional Properties and Structure of Wheat Gluten Protein

Effect of γ-irradiation on Functional Properties and Structure of Wheat Gluten Protein

In this paper, wheat flour was irradiated at different doses (0, 5, 10, 15, 20 and 25 kGy) to investigate the effects of 60Co-γirradiation on the structural and functional properties of its gluten. The disulfide bond was broken by irradiation, and the content of the free sulfhydryl group increased....

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Bibliographic Details
Main Authors: SHEN Hui-shan, ZHANG Jie, ZHANG Yan-yan, LIU Xing-li, WANG Hong-wei, ZHANG Hua
Format: Article
Language:English
Published: Academy of National Food and Strategic Reserves Administration 2024-07-01
Series:Liang you shipin ke-ji
Subjects:
γ irradiation
gluten protein
structure
functional properties
Online Access:http://lyspkj.ijournal.cn/lyspkj/article/abstract/20240410

Internet

http://lyspkj.ijournal.cn/lyspkj/article/abstract/20240410

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