Impact of water extractable arabinoxylan with different molecular weight on the gelatinization and retrogradation behavior of wheat starch.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.126477
Abstract: Water-extractable arabinoxylan (WEAX) could effectively improve the cereal food quality, while its regulatory effect on wheat starch properties has yet to be well-understood. This study selected the WEAX with different molecular weight (Mw) but same… read more here.
Keywords: water extractable; retrogradation; gelatinization; wheat starch ... 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