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- Majzoobi, Mahsa; Abedi, Elaheh; Farahnaky, Asgar; Aminlari, Mahmoud
- Food chemistry 2012 v.133 no.4 pp. 1402-1407
- gliadin, etc ; emulsifying properties; foods; molecular weight; pH; polyacrylamide gel electrophoresis; protein sources; sodium dodecyl sulfate; water holding capacity; water solubility; Show all 10 Subjects
- ... Applications of glutenin and gliadin in food products are limited as they cannot provide desirable functional properties. The objectives of this study were to improve the functional properties of glutenin and gliadin by acetylation using acetic anhydride and to study these properties at pH 3, 6 and 9. Under the experimental conditions, about 53.88% of glutenin and 28.46% of gliadin were acetylated ...