Effect of oil contents on gluten network during the extrusion processing
作者: Feng Jia Jinshui Wang Yu Chen Xia Zhang Qi Wang Di Chen Changfu Zhang
刊名: Czech Journal of Food Sciences, 2019, Vol.37 , pp.226-231
来源数据库: Czech Academy of Agricultural Sciences
DOI: 10.17221/31/2018-CJFS
关键词: ExtrusionGlutenMicrostructureOilProtein secondary structures
原始语种摘要: To investigate a comparative evaluation of the gluten polymerization properties at different oil contents during the extrusion processing, the electrophoretic profiles of the gluten, free sulfhydryl (SH) compounds, the secondary structure of gluten, glutenin macropolymer contents and gluten network were measured. Five gluten samples were formulated by adding different oil contents. The low molecular weight contents of gluten decreased as well as the high molecular weight contents increased during the extrusion processing. The free SH of gluten at 8 or 10% oil content drops significantly to a minimum. The β-sheets contents of gluten have significantly difference between the treatments and control, except for 15 and 20% oil content treatments. Confocal laser scanning microscopy of mixed...
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  • gluten 谷朊
  • contents 目次
  • processing 加工
  • investigate 
  • secondary 二次的
  • significantly 较大地
  • scanning 扫描
  • different 不相同的
  • difference 区别
  • during 在的期间