| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541643 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Wheat gluten hydrolysate (WGH) was obtained by enzymatic hydrolysis. ⺠Enzymatically deamidated wheat gluten hydrolysate (DWGH) was also used. ⺠Increase in volatiles of DWGH was mainly due to free ammonia from deamidation. ⺠More volatiles were developed in WGH and DWGH with fructose than with glucose.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Sang Eon Lee, Hyun Chung, Young-Suk Kim,