Effect of native aggregation state of soluble wheat gluten on deamidation behavior in a carboxylic acid/heat water solution

[1]  H. Attia,et al.  Effect of pH on the functional properties of Arthrospira (Spirulina) platensis protein isolate. , 2016, Food chemistry.

[2]  A. Duri,et al.  Spontaneous gelation of wheat gluten proteins in a food grade solvent , 2015, 1506.03248.

[3]  A. Duri,et al.  Polymeric assembly of gluten proteins in an aqueous ethanol solvent. , 2014, The journal of physical chemistry. B.

[4]  S. Hoffmann,et al.  Conformational changes to deamidated wheat gliadins and β-casein upon adsorption to oil–water emulsion interfaces , 2012 .

[5]  Lingyun Chen,et al.  Effects of deamidation on aggregation and emulsifying properties of barley glutelin , 2011 .

[6]  Haifeng Zhao,et al.  Aggregation behavior of wheat gluten during carboxylic acid deamidation upon hydrothermal treatment , 2011 .

[7]  H. Higgs,et al.  Purification of recombinant acyl-coenzyme A:cholesterol acyltransferase 1 (ACAT1) from H293 cells and binding studies between the enzyme and substrates using difference intrinsic fluorescence spectroscopy. , 2010, Biochemistry.

[8]  B. Yuan,et al.  Functional, nutritional and conformational changes from deamidation of wheat gluten with succinic acid and citric acid , 2010 .

[9]  J. Delcour,et al.  Molecular basis of processing wheat gluten toward biobased materials. , 2010, Biomacromolecules.

[10]  Haifeng Zhao,et al.  Effect of acetic acid deamidation-induced modification on functional and nutritional properties and conformation of wheat gluten. , 2010, Journal of the science of food and agriculture.

[11]  F. Dupont,et al.  Extraction of up to 95% of wheat (Triticum aestivum) flour protein using warm sodium dodecyl sulfate (SDS) without reduction or sonication. , 2008, Journal of agricultural and food chemistry.

[12]  Y. Xiong,et al.  Influence of salt and pH on the solubility and structural characteristics of transglutaminase-treated wheat gluten hydrolysate ☆ , 2007 .

[13]  H. Roussel,et al.  Mechanisms of gelation of sardine proteins: influence of thermal processing and of various additives on the texture and protein solubility of kamaboko gels , 2007 .

[14]  H. Wieser,et al.  Effect of hydrostatic pressure and temperature on the chemical and functional properties of wheat gluten: Studies on gluten, gliadin and glutenin , 2007 .

[15]  P. Shewry,et al.  The structure and properties of gluten: an elastic protein from wheat grain. , 2002, Philosophical transactions of the Royal Society of London. Series B, Biological sciences.

[16]  P. Shewry,et al.  Wheat glutenin subunits and dough elasticity: findings of the EUROWHEAT project , 2000 .

[17]  N. Gontard,et al.  Glass transition of wheat gluten plasticized with water, glycerol, or sorbitol. , 1999, Journal of agricultural and food chemistry.

[18]  Chi-Tang Ho,et al.  Nonenzymatic deamidation of food proteins. , 1996, Critical reviews in food science and nutrition.

[19]  F. Shih.  Deamidation During Treatment of Soy Protein with Protease , 1990 .

[20]  N. Matsudomi,et al.  Effects of deamidation with chymotrypsin at pH 10 on the functional properties of proteins , 1987 .

[21]  R. Lásztity.  Recent results in the investigation of the structure of the gluten complex , 1986 .

[22]  N. Matsudomi,et al.  Conformation and Surface Properties of Deamidated Gluten , 1982 .

[23]  P. Y. Chou,et al.  β-turns in proteins☆ , 1977 .

[24]  J. Adler-Nissen.  Enzymatic hydrolysis of proteins for increased solubility. , 1976, Journal of agricultural and food chemistry.

[25]  G. Schacterle,et al.  A simplified method for the quantitative assay of small amounts of protein in biologic material. , 1973, Analytical biochemistry.

[26]  U. K. Laemmli,et al.  A factor preventing the major head protein of bacteriophage T4 from random aggregation. , 1970, Journal of molecular biology.