The impact of heating on the unfolding and polymerization process of frozen-stored gluten

[1]  Xueming Xu,et al.  Effect of multiple freezing-thawing cycles on structural and functional properties of starch granules isolated from soft and hard wheat. , 2018, Food chemistry.

[2]  Xiao-min Li,et al.  Effects of pectin with different molecular weight on gelatinization behavior, textural properties, retrogradation and in vitro digestibility of corn starch. , 2018, Food chemistry.

[3]  Pei Wang,et al.  Heat-induced polymerization behavior variation of frozen-stored gluten. , 2018, Food chemistry.

[4]  Pei Wang,et al.  Effect of mild thermal treatment on the polymerization behavior, conformation and viscoelasticity of wheat gliadin. , 2018, Food chemistry.

[5]  N. Stănciuc,et al.  Structural and antigenic properties of thermally treated gluten proteins. , 2017, Food chemistry.

[6]  Jinlong Li,et al.  Effects of Water-Extractable Arabinoxylan on the Physicochemical Properties and Structure of Wheat Gluten by Thermal Treatment. , 2017, Journal of agricultural and food chemistry.

[7]  Shaotong Jiang,et al.  Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation. , 2017, Food chemistry.

[8]  Zhengyu Jin,et al.  Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage – A review from gluten, glutenin and gliadin perspectives , 2015 .

[9]  Zhengyu Jin,et al.  Effect of frozen storage on physico-chemistry of wheat gluten proteins: Studies on gluten-, glutenin- and gliadin-rich fractions , 2014 .

[10]  J. Delcour,et al.  The impact of baking time and bread storage temperature on bread crumb properties. , 2013, Food chemistry.

[11]  R. Aluko,et al.  Effects of NaCl and pH on the structural conformations of kidney bean vicilin. , 2013, Food chemistry.

[12]  A. Hussain,et al.  Wheat gluten polymer structures : The impact of genotype environment and processing on their functionality in various applications , 2013 .

[13]  C. Glorieux,et al.  Importance of Gluten and Starch for Structural and Textural Properties of Crumb from Fresh and Stored Bread , 2012, Food Biophysics.

[14]  M. Ghoul,et al.  Influence of yeast and frozen storage on rheological, structural and microbial quality of frozen sweet dough , 2012 .

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

[16]  A. Mondal,et al.  Bread baking – A review , 2008 .

[17]  J. Delcour,et al.  Mechanism of gliadin-glutenin cross-linking during hydrothermal treatment , 2008 .

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

[19]  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 .

[20]  H. Wieser.  Chemistry of gluten proteins. , 2007, Food microbiology.

[21]  P. Belton,et al.  Effects of temperature and water content on the secondary structure of wheat gluten studied by FTIR spectroscopy. , 2006, Biomacromolecules.

[22]  Wim S. Veraverbeke,et al.  The impact of heating and cooling on the physico-chemical properties of wheat gluten–water suspensions , 2005 .

[23]  T. Bächi,et al.  In situ observation of the freezing process in wheat dough by confocal laser scanning microscopy (CLSM): Formation of ice and changes in the gluten network , 2005 .

[24]  F. Secundo,et al.  ATR-FT/IR study on the interactions between gliadins and dextrin and their effects on protein secondary structure. , 2005, Journal of agricultural and food chemistry.

[25]  S. Costa,et al.  Conformational transitions in beta-lactoglobulin induced by cationic amphiphiles: equilibrium studies. , 2004, Biophysical journal.

[26]  S. Guilbert,et al.  Mechanism of heat and shear mediated aggregation of wheat gluten protein upon mixing. , 2002, Biomacromolecules.

[27]  A. Vermeer,et al.  The thermal stability of immunoglobulin: unfolding and aggregation of a multi-domain protein. , 2000, Biophysical journal.

[28]  H. Wieser,et al.  Quantitative Determination of Gluten Protein Types in Wheat Flour by Reversed‐Phase High‐Performance Liquid Chromatography , 1998 .

[29]  M. Gómez-Guillén,et al.  Chemical interactions of nonmuscle proteins in the network of sardine (Sardina pilchardus) muscle gels. , 1997 .

[30]  B. Chang,et al.  Surface-induced denaturation of proteins during freezing and its inhibition by surfactants. , 1996, Journal of pharmaceutical sciences.

[31]  V. Lavelli,et al.  Use of spectroscopic and fluorescence techniques to assess heat-induced molecular modifications of gluten , 1996 .

[32]  P. Shewry,et al.  The Beta-Turn conformation in wheat gluten proteins: relationship to gluten elasticity. , 1985 .

[33]  W. Horwitz.  Official Methods of Analysis , 1980 .

[34]  S. Nakai,et al.  DETERMINATION OF SH‐ AND SS‐GROUPS IN SOME FOOD PROTEINS USING ELLMAN'S REAGENT , 1974 .