Structural Modification of Wheat Gluten by Dry Heat-Enhanced Enzymatic Hydrolysis

Structural Modification of Wheat Gluten by Dry Heat-Enhanced Enzymatic Hydrolysis

In this paper, a dry heat method is used to modify wheat gluten, and the effects of dry heat on the enzymatic hydrolysis and structure of wheat gluten are investigated. The results show that the degree of hydrolysis of wheat gluten after dry heating increased from 20 to 30 % within 1 h of hydrolysis...

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Bibliographic Details
Main Authors: Haihua Zhang, Irakoze Pierre Claver, Qin Li, Kexue Zhu, Wei Peng, Huiming Zhou
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2012-01-01
Series:Food Technology and Biotechnology
Subjects:
wheat gluten
dry heat
FTIR
SE-HPLC
enzymatic hydrolysis
Online Access:http://hrcak.srce.hr/file/117366

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