دورية أكاديمية
Research progress on the effects of processing methods on gluten protein structure and properties
| العنوان: | Research progress on the effects of processing methods on gluten protein structure and properties |
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| المؤلفون: | CUI Guoting, WANG Duan, GUO Jinying, REN Guoyan |
| المصدر: | Shipin yu jixie, Vol 40, Iss 3, Pp 225-232 (2024) |
| بيانات النشر: | The Editorial Office of Food and Machinery, 2024. |
| سنة النشر: | 2024 |
| المجموعة: | LCC:Food processing and manufacture |
| مصطلحات موضوعية: | gluten protein, thermal processing, freezing, mechanical treatment, fermentation, protein structure, Food processing and manufacture, TP368-456 |
| الوصف: | Steamed bread, noodles, deep-fried dough sticks and other noodle foods are an important part of our diet, and gluten protein is an important component of noodle foods. Common food processing techniques used to prepare noodles, including heating, freezing, mechanical processing, fermentation, and electric field treatment, alter the hydrophobic disulfide bond of the protein, denature and aggregate the protein, and cause other intricate physical and chemical changes, all of which have an impact on the texture and flavor of the finished noodle product. This paper mainly introduces the current research status of the influence of processing methods such as heating, freezing, crushing, kneading, extrusion, fermentation, and electric field processing on the structure and properties of the gluten protein. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English Chinese |
| تدمد: | 1003-5788 |
| Relation: | http://www.ifoodmm.com/spyjxen/article/abstract/20240331; https://doaj.org/toc/1003-5788 |
| DOI: | 10.13652/j.spjx.1003.5788.2023.80047 |
| URL الوصول: | https://doaj.org/article/ac23f59c39d64980951e1373337a35e1 |
| رقم الأكسشن: | edsdoj.23f59c39d64980951e1373337a35e1 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 10035788 |
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| DOI: | 10.13652/j.spjx.1003.5788.2023.80047 |