Effect of acid deamidation-alcalase hydrolysis induced modification on functional and bitter-masking properties of wheat gluten hydrolysates
• Alcalase was the most efficient protease to hydrolyze wheat gluten. • Properties of wheat gluten hydrolysates prepared by alcalase were improved. • Properties of wheat gluten hydrolysates prepared by acid deamidation-alcalase hydrolysis were enhanced. • Citric acid deamidation-alcalase hydrolysis...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
He, Wenmeng [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2019 |
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| Schlagwörter: |
l-aspartic acid (PubChem CID:5960) L(+)-tartaric acid (PubChem CID:444305) Citric acid (PubChem CID:311), l-glutamic acid (PubChem CID:33032) |
|---|
| Umfang: |
9 |
|---|
| Übergeordnetes Werk: |
Enthalten in: Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn - Yurtseven, H. ELSEVIER, 2018, New York, NY [u.a.] |
|---|---|
| Übergeordnetes Werk: |
volume:277 ; year:2019 ; day:30 ; month:03 ; pages:655-663 ; extent:9 |
| Links: |
|---|
| DOI / URN: |
10.1016/j.foodchem.2018.11.004 |
|---|
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10.1016/j.foodchem.2018.11.004 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001248.pica (DE-627)ELV045064032 (ELSEVIER)S0308-8146(18)31935-6 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl He, Wenmeng verfasserin aut Effect of acid deamidation-alcalase hydrolysis induced modification on functional and bitter-masking properties of wheat gluten hydrolysates 2019 9 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Alcalase was the most efficient protease to hydrolyze wheat gluten. • Properties of wheat gluten hydrolysates prepared by alcalase were improved. • Properties of wheat gluten hydrolysates prepared by acid deamidation-alcalase hydrolysis were enhanced. • Citric acid deamidation-alcalase hydrolysis wheat gluten hydrolysates showed the best bitter-masking property. Nile Red (PubChem CID:65182) Elsevier l-aspartic acid (PubChem CID:5960) Elsevier L(+)-tartaric acid (PubChem CID:444305) Elsevier Citric acid (PubChem CID:311), l-glutamic acid (PubChem CID:33032) Elsevier Acetic acid (PubChem CID:176) Elsevier 5-fluorescein isothiocyanate (PubChem CID:18730) Elsevier 1-anilino-8-naphthalene sulfonate (PubChem CID:1369) Elsevier Yang, Ruijin oth Zhao, Wei oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:277 year:2019 day:30 month:03 pages:655-663 extent:9 https://doi.org/10.1016/j.foodchem.2018.11.004 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 277 2019 30 0330 655-663 9 |
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10.1016/j.foodchem.2018.11.004 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001248.pica (DE-627)ELV045064032 (ELSEVIER)S0308-8146(18)31935-6 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl He, Wenmeng verfasserin aut Effect of acid deamidation-alcalase hydrolysis induced modification on functional and bitter-masking properties of wheat gluten hydrolysates 2019 9 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Alcalase was the most efficient protease to hydrolyze wheat gluten. • Properties of wheat gluten hydrolysates prepared by alcalase were improved. • Properties of wheat gluten hydrolysates prepared by acid deamidation-alcalase hydrolysis were enhanced. • Citric acid deamidation-alcalase hydrolysis wheat gluten hydrolysates showed the best bitter-masking property. Nile Red (PubChem CID:65182) Elsevier l-aspartic acid (PubChem CID:5960) Elsevier L(+)-tartaric acid (PubChem CID:444305) Elsevier Citric acid (PubChem CID:311), l-glutamic acid (PubChem CID:33032) Elsevier Acetic acid (PubChem CID:176) Elsevier 5-fluorescein isothiocyanate (PubChem CID:18730) Elsevier 1-anilino-8-naphthalene sulfonate (PubChem CID:1369) Elsevier Yang, Ruijin oth Zhao, Wei oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:277 year:2019 day:30 month:03 pages:655-663 extent:9 https://doi.org/10.1016/j.foodchem.2018.11.004 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 277 2019 30 0330 655-663 9 |
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10.1016/j.foodchem.2018.11.004 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001248.pica (DE-627)ELV045064032 (ELSEVIER)S0308-8146(18)31935-6 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl He, Wenmeng verfasserin aut Effect of acid deamidation-alcalase hydrolysis induced modification on functional and bitter-masking properties of wheat gluten hydrolysates 2019 9 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Alcalase was the most efficient protease to hydrolyze wheat gluten. • Properties of wheat gluten hydrolysates prepared by alcalase were improved. • Properties of wheat gluten hydrolysates prepared by acid deamidation-alcalase hydrolysis were enhanced. • Citric acid deamidation-alcalase hydrolysis wheat gluten hydrolysates showed the best bitter-masking property. Nile Red (PubChem CID:65182) Elsevier l-aspartic acid (PubChem CID:5960) Elsevier L(+)-tartaric acid (PubChem CID:444305) Elsevier Citric acid (PubChem CID:311), l-glutamic acid (PubChem CID:33032) Elsevier Acetic acid (PubChem CID:176) Elsevier 5-fluorescein isothiocyanate (PubChem CID:18730) Elsevier 1-anilino-8-naphthalene sulfonate (PubChem CID:1369) Elsevier Yang, Ruijin oth Zhao, Wei oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:277 year:2019 day:30 month:03 pages:655-663 extent:9 https://doi.org/10.1016/j.foodchem.2018.11.004 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 277 2019 30 0330 655-663 9 |
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Enthalten in Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn New York, NY [u.a.] volume:277 year:2019 day:30 month:03 pages:655-663 extent:9 |
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Enthalten in Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn New York, NY [u.a.] volume:277 year:2019 day:30 month:03 pages:655-663 extent:9 |
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Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
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Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
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Effect of acid deamidation-alcalase hydrolysis induced modification on functional and bitter-masking properties of wheat gluten hydrolysates |
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Effect of acid deamidation-alcalase hydrolysis induced modification on functional and bitter-masking properties of wheat gluten hydrolysates |
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He, Wenmeng |
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Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
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Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
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Elektronische Aufsätze |
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He, Wenmeng |
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10.1016/j.foodchem.2018.11.004 |
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540 |
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effect of acid deamidation-alcalase hydrolysis induced modification on functional and bitter-masking properties of wheat gluten hydrolysates |
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Effect of acid deamidation-alcalase hydrolysis induced modification on functional and bitter-masking properties of wheat gluten hydrolysates |
| abstract |
• Alcalase was the most efficient protease to hydrolyze wheat gluten. • Properties of wheat gluten hydrolysates prepared by alcalase were improved. • Properties of wheat gluten hydrolysates prepared by acid deamidation-alcalase hydrolysis were enhanced. • Citric acid deamidation-alcalase hydrolysis wheat gluten hydrolysates showed the best bitter-masking property. |
| abstractGer |
• Alcalase was the most efficient protease to hydrolyze wheat gluten. • Properties of wheat gluten hydrolysates prepared by alcalase were improved. • Properties of wheat gluten hydrolysates prepared by acid deamidation-alcalase hydrolysis were enhanced. • Citric acid deamidation-alcalase hydrolysis wheat gluten hydrolysates showed the best bitter-masking property. |
| abstract_unstemmed |
• Alcalase was the most efficient protease to hydrolyze wheat gluten. • Properties of wheat gluten hydrolysates prepared by alcalase were improved. • Properties of wheat gluten hydrolysates prepared by acid deamidation-alcalase hydrolysis were enhanced. • Citric acid deamidation-alcalase hydrolysis wheat gluten hydrolysates showed the best bitter-masking property. |
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| title_short |
Effect of acid deamidation-alcalase hydrolysis induced modification on functional and bitter-masking properties of wheat gluten hydrolysates |
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https://doi.org/10.1016/j.foodchem.2018.11.004 |
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Yang, Ruijin Zhao, Wei |
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