In Situ Monitoring of the Effect of Ultrasound on the Sulfhydryl Groups and Disulfide Bonds of Wheat Gluten

In Situ Monitoring of the Effect of Ultrasound on the Sulfhydryl Groups and Disulfide Bonds of Wheat Gluten

Ultrasound treatment can improve enzymolysis efficiency by changing the amounts of sulfhydryl groups (SH) and disulfide bonds (SS) in protein. This paper proposes an in-situ and real-time monitoring method for SH and SS during ultrasound application processes using a miniature near-infrared (NIR) op...

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Bibliographic Details
Main Authors: Yanyan Zhang, Yinli Li, Suyun Li, Hua Zhang, Haile Ma
Format: Article
Language:English
Published: MDPI AG 2018-06-01
Series:Molecules
Subjects:
wheat gluten
ultrasonic treatment
sulfhydryl groups
disulfide bonds
in-situ monitoring
Online Access:http://www.mdpi.com/1420-3049/23/6/1376

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