Chemical modifications and their effects on gluten protein: An extensive review.

Szczegóły
Abstrakt

Tytuł:: Chemical modifications and their effects on gluten protein: An extensive review.
Autorzy:: Abedi E; Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran. Electronic address: .
Pourmohammadi K; Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran. Electronic address: .
Źródło:: Food chemistry [Food Chem] 2021 May 01; Vol. 343, pp. 128398. Date of Electronic Publication: 2020 Oct 16.
Typ publikacji:: Journal Article; Review
Język:: English
Imprint Name(s):: Publication: Barking : Elsevier Applied Science Publishers
Original Publication: Barking, Eng., Applied Science Publishers.
MeSH Terms:: Glutens/*chemistry
Acylation ; Glutens/metabolism ; Glycosylation ; Oryza/metabolism ; Phosphorylation ; Protein Subunits/chemistry ; Protein Subunits/metabolism ; Rheology ; Salts/chemistry ; Triticum/metabolism
Contributed Indexing:: Keywords: Chemical modifications; Conformation; Gluten; Physico-chemical properties
Substance Nomenclature:: 0 (Protein Subunits)
0 (Salts)
8002-80-0 (Glutens)
Entry Date(s):: Date Created: 20201203 Date Completed: 20210118 Latest Revision: 20210118
Update Code:: 20240104
DOI:: 10.1016/j.foodchem.2020.128398
PMID:: 33268180
: Czasopismo naukowe

Full Text Finder

Gluten protein as one of the plant resources is susceptible to genetic, physical, chemical, enzymatic and engineering modifications. Chemical modifications have myriad advantages over other treatments, including short reaction times, low cost, no requirement for specialized equipment, and highly clear modification effects. Therefore, chemical modification of gluten can be mainly conducted via acylation, glycosylation, phosphorylation, and deamidation. The present review investigated the impact of different chemical compounds on conformations of gluten and its subunits. Moreover, their effects on the physico-chemical, morphological, and rheological properties of gluten and their subunits were studied. This allows for the use of gluten for a variety of purposes in the food and non-food industry.
(Copyright © 2020 Elsevier Ltd. All rights reserved.)

Informacja