Impact of sodium citrate on structural properties of gluten.
作者： Amir Amiri , Parastoo Farshi-Marandi , Mohammad Shahedi
DOI: 10.1007/S13197-019-03571-6
关键词:
摘要: The effect of sodium citrate on gluten–starch separation and physicochemical properties gluten was studied. results showed that the addition to dough caused an improvement in aggregation increased yield comparison control by augmentation pH approaching isoelectric point glutenin gliadin. Also, led a shift larger particle size distribution macropolymer (GMP). These observations demonstrated under influence more thiol groups were oxidized formed disulfide bonds, which storage modulus resistance extension. Furthermore, this sample GMP gel elastic stiffer.
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