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The effects of gluten protein substation on chemical structure, crystallinity, and Ca in vitro digestibility of wheat-cassava snacks

Asad Nawaz,Ali Hussein Taher Alhilali,Engpeng Li,Ibrahim Khalifa,Sana Irshad,Noman Walayat,Lei Chen,Peng-Kai Wang,Zhi Yuan Tan

Food Chemistry（2021）

Cited 9|Views3
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Abstract
•Starch-protein complex became weaker upon complete replacement of gluten protein.•Correlation was found between proximate and chemical structural analysis.•Starch-protein matrix was observed in deep fried snacks using XRD.•SEM analysis verified the structural and compositional changes in matrices.
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Key words
Fried snacks,Cassava starch,Wheat flour,Chemical structure,Starch-protein matrix
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