Gluten-starch interactions in wheat gluten during carboxylic acid deamidation upon hydrothermal treatment.
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DOI: 10.1016/j.foodchem.2019.01.019
Abstract: After carboxylic acid deamidation upon heating (CADH), wheat gluten still contains a total of ∼10% insoluble fractions, of which ∼10% is starch, which depreciate the values of wheat gluten. To elucidate gluten-starch interactions and their… read more here.
Keywords: starch interactions; wheat gluten; acid deamidation; carboxylic acid ... See more keywords