Physicochemical and structural characteristics of the Venn components of wheat gliadin
小麦醇溶蛋白Venn组分的理化和结构特征
作者: Feng JiaChangfu ZhangQi WangJinhe LiYu ChenJinshui Wang
作者单位: 1College of Bioengineering, Henan University of Technology, Zhengzhou 450001, China
刊名: Grain & Oil Science and Technology, 2020, Vol.3 (1), pp.18-24
来源数据库: Elsevier Journal
DOI: 10.1016/j.gaost.2020.01.003
关键词: Wheat gliadinVenn componentsPhysicochemical propertiesStructural characteristics
英文摘要: Abstract(#br)The aim of this study was to analyze the physicochemical and structural characteristics of the Venn components of wheat gliadin to provide theoretical basis of gliadin for processing in dough and Chinese steamed bread. Eight Venn components, Gli-8, Gli-9, Gli-10, Gli-11, Gli-12, Gli-13, Gli-14, and Gli-15, were extracted from wheat gliadin based on their solubility. The results of physicochemical characteristics showed that the differences in the contents, TDS, electrical conductivity, particle size and zeta potential of Venn components were significant, respectively. The content of Gli-15 in gliadin was the highest, and the content of Gli-9 was the lowest. The TDS value of Gli-9 was the highest (336.0), and the TDS value of Gli-15 was the lowest (52.0). The electrical...
全文获取路径: Elsevier  (合作)
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关键词翻译
关键词翻译
  • gliadin 醇溶蛋白
  • wheat 小麦
  • components 零部件
  • properties 道具
  • structural 构造