摘要 : The aggregation behavior of gluten proteins via electrostatic interactions or hydrogen bonds during dough formation was investigated. Proteins were extracted with 50 mM acetic acid or 4 M urea to break electrostatic interactions o... 展开
作者 | Iwaki~ Sonoo Fu~ Bin Xiao Hayakawa~ Katsuyuki |
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作者单位 | |
期刊名称 | 《Journal of Cereal Science》 |
总页数 | 7 |
语种/中图分类号 | en / S5 |
关键词 | Gluten Flour Dough Mixing Electrostatic interaction Hydrogen bonds GLUTEN WATER |
馆藏号 | N2008EPST0012366 |