Effects of Water-Extractable Arabinoxylan on the Physicochemical Properties and Structure of Wheat Gluten by Thermal Treatment.
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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