Wheat protein disulfide isomerase improves bread properties via different mechanisms

Chunfei Zhao,Ziyue Luo,Mingze Li,Jihui Gao,Zhongxin Liang,Siyuan Sun,Xi Wang,Dong Yang

Food Chemistry（2020）

引用 16|浏览5

暂无评分

摘要

•wPDI shows positive effect on dough alveographic and bread texture properties.•Less oxidation of sulfhydryl occurs in wPDI added dough and bread.•wPDI catalyzes oxidation of rheologically important disulfide bond formation.•wPDI catalyzes gluten network formation in a substrate specific manner.

查看译文

关键词

Wheat protein disulfide isomerase,Disulfide shuffling,Bread texture

AI 理解论文

溯源树

样例

生成溯源树，研究论文发展脉络

Chat Paper

正在生成论文摘要