Effect of enzymatic processing on the physicochemical properties of wheat gluten protein enzymatic products

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成果类型：

期刊论文

作者：

Wei, Yanmei;Ren, Qiuyan;Zhang, Yuting;Li, Pei;Li, Ku;...

通讯作者：

Wang, Xuedong;Wu, Y

作者机构：

[Zhang, Yuting; Wei, Yanmei; Wu, Yan; Ren, Qiuyan; Xiao, Shensheng; Wang, Xuedong] Wuhan Polytech Univ, Sch Food Sci & Engn, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan, Peoples R China.

[Zhang, Yuting; Wei, Yanmei; Wu, Yan; Ren, Qiuyan; Xiao, Shensheng; Wang, Xuedong] Wuhan Polytech Univ, Sch Food Sci & Engn, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan, Peoples R China.

[Li, Pei; Liu, Xiangjun; Li, Ku] Angel Yeast Co Ltd, Hubei Prov Key Lab Yeast Funct, Yichang, Peoples R China.

[Wu, Y; Wang, Xuedong] Wuhan Polytech Univ, Coll Food Sci & Engn, Xuefu South Rd 68, Wuhan 430023, Peoples R China.

通讯机构：

[Wu, Y ; Wang, XD] W

Wuhan Polytech Univ, Coll Food Sci & Engn, Xuefu South Rd 68, Wuhan 430023, Peoples R China.

语种：

英文

关键词：

alkaline protease;enzymatic products;neutral protease;wheat gluten proteins

期刊：

Cereal Chemistry

ISSN：

0009-0352

年：

2024

卷：

101

期：

页码：

1094-1105

DOI：

10.1002/cche.10810

基金类别：

Scientific Research Project of the Education Department of Hubei Province [B2020065]; Project Fund of Wuhan Polytechnic University [2023Y07, 2023Y13]

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

Abstract Background and Objectives Wheat gluten is a high‐quality, low‐priced, and nutritious plant protein. Applications of wheat gluten protein could be expanded by improving its solubility through enzymatic modifications. Herein, we investigated the effect of proteolytic processing on the physicochemical properties of wheat gluten protein. Findings The degree of hydrolysis, trichloroacetic acid‐soluble nitrogen (TCA‐SN), and peptidyl nitrogen content of the enzymatic digestion products increased, and the TCA‐SN content exceeded 60% in a...

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Effect of enzymatic processing on the physicochemical properties of wheat gluten protein enzymatic products

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