Effects of Water-Extractable Arabinoxylan on the Physicochemical Properties and Structure of Wheat Gluten by Thermal Treatment.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.7b00837
Abstract: This study investigated the effects of water-extractable arabinoxylan (WEAX) on gluten by thermal treatment. Fourier transform infrared spectroscopy (FTIR) results showed that heating significantly decreased β-sheets and β-turn structures in gluten proteins between 25 and… read more here.
Keywords: effects water; extractable arabinoxylan; water extractable; gluten thermal ... See more keywords
Water-extractable Arabinoxylan-induced Changes in the Conformation and Polymerization Behavior of Gluten upon Thermal Treatment.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.9b08122
Abstract: Interactions between gluten proteins and water-extractable arabinoxylan (WEAX) during heating stage are crucial for the organoleptic quality of high-fiber cereal product. To reveal the molecular mechanism of WEAX on gluten characteristic upon heating, current study… read more here.
Keywords: polymerization; extractable arabinoxylan; water extractable; polymerization behavior ... See more keywords