机译:水生栖热菌Aqualysin 1肽酶对面包烘烤过程中小麦面筋网络分子尺度变化的影响
Katholieke Univ Leuven, Lab Food Chem & Biochem, Leuven Food Sci & Nutr Res Ctr LFoRCe, Kasteelpk Arenberg 20, B-3001 Leuven, Belgium;
Katholieke Univ Leuven, Lab Food Chem & Biochem, Leuven Food Sci & Nutr Res Ctr LFoRCe, Kasteelpk Arenberg 20, B-3001 Leuven, Belgium;
Katholieke Univ Leuven, Lab Food Chem & Biochem, Leuven Food Sci & Nutr Res Ctr LFoRCe, Kasteelpk Arenberg 20, B-3001 Leuven, Belgium|Flanders Food, Wetenschapsstr 14A, B-1040 Brussels, Belgium;
Puratos Grp, Competence Ctr Fermentat, Rue Bourrie 12, B-5300 Andenne, Belgium;
Katholieke Univ Leuven, Lab Food Chem & Biochem, Leuven Food Sci & Nutr Res Ctr LFoRCe, Kasteelpk Arenberg 20, B-3001 Leuven, Belgium;
Katholieke Univ Leuven, Lab Food Chem & Biochem, Leuven Food Sci & Nutr Res Ctr LFoRCe, Kasteelpk Arenberg 20, B-3001 Leuven, Belgium;
Heat-inactivated inhibition; Covalently heat-induced protein network; Interconnected gluten peptides; Osborne type fractionation bread crumb; Sodium dodecyl sulfate extractability; Molecular weight distribution; Amino acid analysis;
机译:Aqualysin 1肽酶从Hearmulus Aquaticus对小麦麸质网络的影响在面包烘烤中的影响
机译:热可逆抑制作用使水生栖热菌(Thermus aquaticus)的水溶蛋白1成为研究小麦面筋网络对新鲜面包屑质地的作用的有效工具
机译:小麦胚芽对on头面团中面筋蛋白网络的影响
机译:酶制剂与肠蛋白酶和外肽酶活性对小麦麸质蛋白的面包特性和分数组成的影响
机译:无麸质荞麦面包配方的烘烤性能和抗淀粉含量。
机译:高度保守的盐桥可稳定Thermus aquaticus YT-1的蛋白酶K亚家族酶Aqualysin I
机译:热可逆抑制使Aqualysin 1从Thermusy Aquaticus提供一个有效的工具,用于研究小麦面筋网络到碎屑纹理的贡献