Enzymatic susceptibility of wheat gluten after subcritical water treatment - Hwang, Yun-hee; Kim, Gorae; Shin, Jung-Kue; Lee, Seokhoon; Pyun, Yu Ryang; Cho, Hyung-Yong (Food science and biotechnology, 2017)
Keywords: Chemistry; Chemistry and Materials Science; deamidation; Food Science; Gluten; Heat treatment; Hydrolysis; molecular weight; Nutrition; protein solubility; proteinases; Proteins; proteolysis; solubilization; subcritical water treatment; temperature; Water treatment; Wheat; wheat gluten; 식품과학; Subcritical water; Enzyme hydrolysis; Hydrothermal process; Enzyme susceptibility; Wheat gluten