Identification of Wheat Protein Components Involved in Polymer Formation on Incubation with Transglutaminase

Transglutaminase (TG) catalyzes acyl-transfer reactions, introducing covalent cross-links between l-lysine and l-glutamine residues. As a result, peptides are connected and the structure of a stabilized protein network is formed, thereby improving protein strength. In this study, wheat flour was inc...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Cereal chemistry 2003-11, Vol.80 (6), p.703-706
Hauptverfasser:	Mujoo, R, Ng, P.K.W
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Cereal and baking product industries crosslinking Food industries Fundamental and applied biological sciences. Psychology glutenins lysine peptides polyacrylamide gel electrophoresis polymers protein-glutamine gamma-glutamyltransferase reversed-phase high performance liquid chromatography wheat wheat flour wheat protein
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!