面筋
乙酰化
葡甘露聚糖
小麦面筋
化学
食品科学
生物化学
基因
作者
Zhilong Zeng,X. Guan,Xiaoli Qin,Zhaojun Chen,Xiong Liu
标识
DOI:10.1016/j.ijbiomac.2024.133780
摘要
The properties and structure of gluten protein with different deacetylation degrees of konjac glucomannan (KGM) were investigated, in an attempt to improve the quality of gluten protein in flour products. Results showed that deacetylated KGM (DKGM) could improve the textural properties and enhance the thermal stability of gluten protein. DKGM increased the water holding capacity and shortened the T
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