Potential yeast growth and fermentation promoting activity of wheat gluten hydrolysates and soy protein hydrolysates during high-gravity fermentation
Sign Up to like & getrecommendations! Published in 2019 at "Industrial Crops and Products"
DOI: 10.1016/j.indcrop.2018.10.077
Abstract: Abstract Wheat gluten hydrolysates (WGH) and soy protein hydrolysates (SPH) were used to examine their effects on the growth and fermentation performance of yeast during high-gravity fermentation. Results showed that both the kind and the… read more here.
Keywords: wheat gluten; growth; growth fermentation; gluten hydrolysates ... See more keywords
Exploring the Relationship between Structural and Air-Water Interfacial Properties of Wheat (Triticum aestivum L.) Gluten Hydrolysates in a Food System Relevant pH Range.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.6b05062
Abstract: The relationship between structural and foaming properties of two tryptic and two peptic wheat gluten hydrolysates was studied at different pH conditions. The impact of pH on foam stability (FS) of the samples heavily depended… read more here.
Keywords: gluten hydrolysates; food; relationship structural; exploring relationship ... See more keywords
Characteristics of the enzyme-induced release of bitter peptides from wheat gluten hydrolysates
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.1022257
Abstract: Bitter peptides in the enzymatic hydrolysates were prepared and purified from wheat gluten using aqueous ethanol solutions and macroporous resin, which has opened a new road for the extraction and separation of bitter peptides. This… read more here.
Keywords: bitter peptides; bitter; gluten hydrolysates; release ... See more keywords