
Impact of redox agents on the physico-chemistry of wheat gluten proteins during hydrothermal treatment
Keywords: کروماتوگرافی مایع با کارایی بالا،HPLC; RVA; Wheat gluten; Heat treatment; Protein extractability; Oxidants; Reducing agentsdb, dry basis; DTT, dithiothreitol; HPLC, high performance liquid chromatography; HT, holding time; P, poise; RVA, rapid visco analyser; SDS, sodium dodecyl sulphate; SE,