Characteristics of enzymatic hydrolysis of thermal-treated wheat gluten
Keywords: Wheat gluten; Enzymatic hydrolysis; Thermal treatment; Molecular mass distributionCAN, acetonitrile; DH, degree of hydrolysis; DTNB, 5,5-dithio-bis(2-nitrobenzoic acid); E/S, enzyme to substrate; SH, sulphydryl; GPC, gel permeation chromatography; MM, mol