| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539264 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠Protein polymerisation through disulphide bonds occurred during cooking of fresh pasta. ⺠Glutenin and gliadin-glutenin polymerisation follow first-order kinetics. ⺠Glutenin polymerised faster than gliadin-glutenin polymerisation. ⺠Redox agents impact glutenin and gliadin-glutenin polymerisation.
Keywords
DTTRP-HPLCTFASDSEPGSHN-ethylmaleimideLMWHMWACNSE-HPLCKIO3KBrO3NEMIDSCAcetonitrileTrifluoroacetic acidsize-exclusion high performance liquid chromatographyThioldry basisDisulphidedithiothreitolProtein networkRedox agentsglutenin subunitMolecular weighthigh molecular weightlow molecular weightPotassium bromateDifferential scanning calorimetryreversed-phase high performance liquid chromatographyCooking qualityGlutathionePotassium iodate
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Charlotte Bruneel, Bert Lagrain, Kristof Brijs, Jan A. Delcour,