Water-extractable Arabinoxylan-induced Changes in the Conformation and Polymerization Behavior of Gluten upon Thermal Treatment.
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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