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Molecular Weight Distribution of Protein Hydrolysate by the Enzymic Hydrolysis of Weakly Acid-Treated Wheat Gluten
protein hydrolysate wheat gluten SPI enzymic hydrolysis
2009/6/18
For the production of highly soluble HVP (hydrolysed vegetable protein) by enzymic hydrolysis, wheat gluten suspension (6% w/w, protein) was pretreated with weak acid (0.1 N HCl) at 95\xa1 C for 1 h t...
Isolation and Characterization of Peptides with Antioxidant Activity Derived from Wheat Gluten
wheat gluten hydrolysate peptide
2009/6/17
Peptides having potent antioxidant activity were separated from the hydrolysate of wheat gluten by ion-exchange and gel filtration chromatography. Peptides obtained by SP Sephadex C-25 chromatography ...
Comparison of Characteristics of Fermented Salmon Fish Sauce Using Wheat Gluten Koji with those Using Soy Sauce Koji
fish sauce wheat gluten salmon
2009/5/31
A new method for producing fermented fish sauce was developed to improve the taste of the fish sauce.
The method involved the production of a fermented sauce, seasoning liquid from salmon that was
e...
超高压改性谷朊粉对面条加工品质的影响（Effect of Addition of Ultra-high Pressure Treated Wheat Gluten on the Quality of Noodle）
超高压技术 谷朊粉 面条 加工品质
2010/4/1
采用扫描电镜、差示扫描量热仪、感官评价结合质构仪、粉质仪分析，初步研究了超高压改性谷朊粉（室温下400MPa，处理10min）的变性机理，并探讨了添加超高压改性谷朊粉（室温下400MPa，处理10min）对面条加工品质的影响关系。结果表明：超高压改性谷朊粉增强了谷朊蛋白间的交联作用，变性峰值温度由117.02℃升至119.76℃。在0～3.5％添加量范围，超高压改性谷朊粉和未经超高压改性的普通谷朊...
The Relationship Between Protein Fractions of Wheat Gluten and the Quality of Ring-Shaped Rolls Evaluated by the Echolocation Method
wheat flour quality parameters gluten fractions ring-shaped rolls
2009/3/16
This paper presents the results of the relationship between separate protein fractions and the quality of baked ring-shaped rolls. The qualitative and quantitative protein composition of flour derived...
Improvement of Emulsifying Properties of Wheat Gluten Hydrolysate/λ-Carrageenan Conjugates
wheat gluten limited enzymatic hydrolysis protein-polysaccharide
2009/3/13
Gluten hydrolysate was prepared through limited enzymatic hydrolysis of wheat gluten resulting from the byproducts of wheat starch. The enzyme applied in the present study was Protamex. Response surfa...
Effects of Wheat Gluten Hydrolysate and Its Ultrafiltration Fractions on Dough Properties and Bread Quality
gluten hydrolysate ultrafiltration fractions dough properties
2009/2/26
Two fractions (50-K and permeate) from a proteolytic hydrolysate (degree of hydrolysis, DH=3.8 %) of wheat gluten were separated using ultrafiltration (UF) membrane with molecular mass cut-off of 50 k...